Day After Thanksgiving Turkey Carcass Soup Recipe

Turkey carcass: The leftover bones and meat from your Thanksgiving turkey, which will create a rich and flavorful broth.

Carrots: Adds sweetness and depth to the soup, as well as a vibrant color.

Celery: Provides a subtle, earthy flavor and a bit of crunch.

Onion: Adds a savory base note to the broth.

Garlic: Enhances the overall flavor with its aromatic and slightly spicy profile.

Water: The liquid base for the soup, which will absorb all the flavors from the ingredients.

Salt: Enhances the flavors of the soup and balances the taste.

Black pepper: Adds a bit of heat and complexity to the flavor profile.

Dried thyme: A herb that adds a subtle, earthy flavor to the soup.

Dried rosemary: Provides a fragrant, pine-like aroma and flavor.

When making this turkey carcass soup, consider roasting the carcass in the oven at 400°F for about 30 minutes before adding it to the pot. This will deepen the flavor of the broth and give it a richer, more robust taste. Additionally, you can add a splash of apple cider vinegar to the water to help extract more nutrients from the bones.

• Turkey carcass - Substitute with chicken carcass: If you don't have a turkey carcass, a chicken carcass will provide a similar depth of flavor to the soup.

• Chopped carrots - Substitute with parsnips: Parsnips offer a slightly sweeter taste and similar texture, making them a good alternative.

• Chopped celery - Substitute with fennel: Fennel has a mild anise flavor that complements the soup well and provides a similar crunch.

• Chopped onion - Substitute with leeks: Leeks have a milder flavor than onions and add a subtle sweetness to the soup.

• Minced garlic - Substitute with shallots: Shallots provide a milder, more delicate garlic flavor that can enhance the soup's overall taste.

• Water - Substitute with chicken broth: Using chicken broth instead of water adds more depth and richness to the soup.

• Salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a savory umami flavor to the soup.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a more subtle heat to the soup.

• Dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant flavor and can be used in a slightly larger quantity.

• Dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more potent flavor and can be used in a slightly smaller quantity.

• Allow the turkey carcass soup to cool to room temperature. This ensures that the soup doesn't raise the temperature inside your fridge or freezer, which could affect other stored items.

• Transfer the soup into airtight containers. For easy portioning, consider using containers of various sizes. This way, you can thaw just the amount you need later.

• Label each container with the date and contents. This helps you keep track of how long the soup has been stored and ensures you use the oldest batches first.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Make sure the containers are placed in a cool spot, ideally at the back of the fridge where the temperature is most consistent.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months. To save space, you can use freezer bags instead of containers. Lay them flat until frozen, then stack them upright.

• When ready to reheat, thaw the soup in the refrigerator overnight. If you're in a hurry, you can also use the defrost setting on your microwave or place the sealed container in a bowl of cold water.

• Reheat the soup on the stove over medium heat until it reaches a rolling boil. This ensures that the soup is heated evenly and thoroughly, killing any potential bacteria.

• If you notice any changes in color, texture, or smell, it's best to discard the soup. These could be signs that the soup has spoiled, even if it was stored properly.

• For added freshness, you can add a splash of lemon juice or a handful of fresh herbs like parsley or cilantro when reheating. This can brighten the flavors and make the soup taste as good as new.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup begins to simmer, reduce the heat to low.
  4. Continue to heat until the soup is thoroughly warmed, about 10-15 minutes.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate.
  3. Heat on high for 2-3 minutes.
  4. Stir the soup and check the temperature.
  5. If needed, continue to heat in 1-minute increments until hot.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the soup is hot.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Pour the soup into the top pot.
  3. Place the top pot over the simmering water.
  4. Stir occasionally until the soup is heated through, about 15-20 minutes.

• Large pot: A large pot is essential for holding the turkey carcass and all the ingredients while allowing enough space for the soup to simmer without boiling over.

• Knife: A knife is necessary for chopping the carrots, celery, and onion into small, manageable pieces.

• Cutting board: A cutting board provides a safe and stable surface for chopping the vegetables and mincing the garlic.

• Measuring cups: Measuring cups are used to accurately measure the chopped vegetables and water to ensure the right proportions in the soup.

• Measuring spoons: Measuring spoons are used to measure the salt, pepper, thyme, and rosemary accurately.

• Strainer: A strainer is used to remove the turkey carcass and any large pieces of vegetables from the broth, ensuring a smooth soup.

• Ladle: A ladle is useful for serving the hot soup into bowls without making a mess.

• Stove: A stove is necessary to bring the soup to a boil and then simmer it for the required time.

• Wooden spoon: A wooden spoon is ideal for stirring the soup occasionally to ensure even cooking and to prevent sticking.

Use pre-chopped vegetables: Save time by buying pre-chopped carrots, celery, and onions from the store.

Instant pot method: Use an Instant Pot to reduce cooking time. Pressure cook the turkey carcass and vegetables for 30 minutes instead of simmering for 2 hours.

Make ahead: Prepare the broth a day in advance and store it in the fridge. Reheat and season when ready to serve.

Freeze leftovers: Freeze any extra soup in portions for quick meals later.