Transform your leftover turkey carcass into a luxurious, golden soup that is far superior to store-bought broth. This recipe uses a classic roux of butter, oil, and flour to thicken the liquid, creating a silky texture that coats the palate. The base of sautéed onions, carrots, and celery provides a sweet, earthy foundation, while dry white wine adds a subtle acidity that brightens the rich flavors. Simmering the carcass for hours extracts collagen and deep savory notes, resulting in a comforting, hearty meal perfect for cold winter evenings. It is an excellent way to reduce food waste while enjoying a sophisticated, homemade dish that warms the soul.
Turkey Soup
Description
Transform your leftover turkey carcass into a luxurious, golden soup that is far superior to store-bought broth. This recipe uses a classic roux of butter, oil, and flour to thicken the liquid, creating a silky texture that coats the palate. The base of sautéed onions, carrots, and celery provides a sweet, earthy foundation, while dry white wine adds a subtle acidity that brightens the rich flavors. Simmering the carcass for hours extracts collagen and deep savory notes, resulting in a comforting, hearty meal perfect for cold winter evenings.Ingredients
Directions
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In a large stockpot, melt the butter with the vegetable oil over moderately high heat.
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Add the chopped onion, carrot, and celery, and sauté, stirring occasionally, for 7 to 10 minutes until the vegetables are golden brown.
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Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
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Gradually stir in the chicken stock, water, and dry white wine to avoid lumps.
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Bring the mixture to a boil, stirring frequently.
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Add the turkey carcass (broken into pieces if large), parsley sprigs, thyme, bay leaf, and peppercorns.
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Reduce heat to low, cover partially, and simmer for about 1.5 hours, skimming any froth that rises to the surface.
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Remove the carcass and large herb sprigs from the pot.
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Strain the soup into a heated tureen or serving bowl, pressing hard on the solids to extract all the flavorful liquid.
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Serve hot, or cool and refrigerate for later use.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1290.7kcal
- % Daily Value *
- Total Fat 46.3g72%
- Saturated Fat 13.7g69%
- Cholesterol 247.0mg83%
- Sodium 275.8mg12%
- Total Carbohydrate 133.4g45%
- Dietary Fiber 46.0g184%
- Sugars 7.0g
- Protein 97.3g195%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portions for up to 3 months. The soup may thicken when cold; reheat gently on the stove, adding a splash of water or stock if needed to reach desired consistency.
Substitutions: You can use vegetable stock instead of chicken stock for a vegetarian version, though the flavor will be lighter. Dry red wine can replace white wine for a deeper, richer color and taste.
Tips: For a clearer broth, simmer gently without boiling vigorously. If you prefer a chunkier soup, dice some of the cooked vegetables before straining and return them to the pot after removing the carcass. You can also add cooked noodles, rice, or diced turkey meat just before serving.
Safety: Ensure the turkey carcass is fully submerged in liquid during simmering to extract maximum flavor. Discard the carcass after cooking; do not reuse bones for multiple batches as they lose flavor potential and may harbor bacteria if not handled properly.
