Turkey Carcass Soup Recipe
This turkey carcass soup recipe transforms your leftover Thanksgiving turkey into a rich, flavorful homemade soup with tender vegetables and egg noodles. Perfect for using every bit of your holiday bird!
This turkey carcass soup recipe is my absolute favorite way to stretch every ounce of goodness from your holiday turkey, turning what most folks toss into a deeply flavorful, soul-warming bowl of comfort.
You’re getting rich homemade turkey stock, tender vegetables, hearty egg noodles, and chunks of leftover turkey meat all in one cozy pot — basically, it’s like getting a second Thanksgiving dinner without any of the stress.
Table of Contents
Little Snapshot: What This Recipe Delivers
This turkey carcass soup recipe gives you two wins in one: first, you’ll simmer your leftover turkey bones with aromatics to create deeply flavorful homemade stock, then transform that golden liquid into a hearty soup loaded with vegetables, egg noodles, and tender turkey meat.
Total active time is about 30 minutes, though the stock simmers for 4 hours while you do literally anything else.
Why You’ll Love This Recipe 🌸
- This turkey carcass soup recipe turns something you’d normally toss into the most flavorful soup you’ll eat all season — waste not, want not!
- The homemade stock is ridiculously better than anything from a box, and you’re literally making it from scraps (which feels like kitchen wizardry).
- It’s a hands-off recipe that mostly takes care of itself while you’re recovering from turkey day on the couch.
- According to Serious Eats’ guide to flavorful homemade stock, the secret to deeply savory broth is long, gentle simmering with aromatic vegetables — and this recipe delivers exactly that kind of restaurant-quality depth at home.
Quick Facts ⚡
Here’s the quick scoop on this turkey carcass soup recipe.
- CourseMain Dish
- Prep Time20 minutes
- Cook Time4 hours 30 minutes
- Total Time4 hours 50 minutes
- Servings4 servings
- DifficultyEasy
Turkey Carcass Soup Recipe
Equipment
- Large soup pot or stockpot (at least 8-quart capacity)
- Butcher’s twine
- Fine-mesh strainer or cheesecloth
- Sharp knife and cutting board
- Wooden spoon
- Ladle
Ingredients
Turkey Stock
- 1 whole Turkey carcass with as much meat removed as possible
- 4 sprigs Fresh parsley
- 2-4 sprigs Fresh thyme or 1 teaspoon dried thyme
- 2-3 sprigs Fresh sage
- 1 large Yellow onion cut into thick wedges
- 2-3 medium Carrots cut into 1-inch pieces
- 2 ribs Celery and celery tops cut into 1-inch pieces
- 1 Bay leaf
- 10 Peppercorns
- 1 generous pinch Coarse Kosher salt
- as needed Cold water
Turkey Carcass Soup
- 2 tablespoons Butter
- 1 medium Onion diced
- 2 cups Carrots diced into 1/4 to 1/2-inch cubes
- 1 ½ cups Celery diced into 1/4 to 1/2-inch cubes
- 4 cloves Garlic minced
- 1 ½ teaspoons Ground poultry seasoning
- 1 teaspoon Thyme leaves
- ¼ teaspoon Ground sage
- 1 Dried bay leaf
- 8 cups Turkey stock from above
- 1 heaping tablespoon Better Than Bouillon chicken or turkey flavored
- 12 ounces Frozen wide egg noodles
- 4 cups Leftover turkey meat cut into 1/2 to 1-inch pieces
Instructions
- Place your turkey carcass in a large soup pot — if it’s too big, just break it apart at the joints (no need to be delicate here). Toss in the turkey neck if you’ve got it and haven’t already used it for gravy. This is where all that bone-deep flavor lives, so don’t be shy about cramming it all in.
- Gather your fresh parsley (4 sprigs), thyme (2-4 sprigs), and sage (2-3 sprigs) into a cute little bouquet and tie it with butcher’s twine. This makes it super easy to fish out later, and honestly, it feels very French countryside while you’re doing it.
- Add your herb bouquet, thick onion wedges (1 large), carrot chunks (2-3 medium), celery pieces (2 ribs plus tops), bay leaf (1), peppercorns (10), and a generous pinch of coarse Kosher salt to the pot. Cover everything with cold water — you want at least 1 inch of water above the carcass. Bring it all to a rolling boil, then immediately drop the heat to a gentle simmer and let it bubble away, uncovered, for 4 hours. Skim off any foam that forms on the surface, and keep an eye on the liquid level — add more water if it’s evaporating too quickly.
- After 4 hours of simmering, your kitchen should smell absolutely incredible. Remove and discard the bones and vegetables (they’ve given everything they had), then strain your stock through a fine-mesh strainer. You should have gorgeous, golden turkey stock that tastes like pure comfort.
- Melt the butter (2 tablespoons) in a large pot over medium heat, then add your diced onions (1 medium), carrots (2 cups), and celery (1 1/2 cups). Sauté until the onion turns translucent and the carrots start softening, about 10 minutes — they’ll finish cooking in the broth, so don’t worry about getting them fully tender. Add your minced garlic (4 cloves) and sauté until it smells amazing, about 1 minute.
- Stir in your dried poultry seasoning (1 1/2 teaspoons), thyme leaves (1 teaspoon), ground sage (1/4 teaspoon), and bay leaf (1). Keep stirring constantly for about 1 minute until everything smells warm and toasty — this blooms the spices and makes them way more flavorful.
- Pour in your homemade turkey stock (8 cups) and stir in the Better Than Bouillon (1 heaping tablespoon) for an extra flavor boost. Bring everything to a boil, then immediately reduce the heat and simmer until your vegetables are tender and your whole kitchen smells like Thanksgiving again.
- Add your frozen egg noodles (12 ounces) — you’ll need to gently break them apart with your spoon as they cook and soften. When the noodles are almost tender, stir in your leftover turkey meat (4 cups) and continue simmering until the noodles reach your preferred tenderness and the turkey is heated through. Taste and adjust seasoning if needed, then serve in big, cozy bowls.
Notes
Nutritional Peek
Here’s what you’re getting in each comforting bowl of this old-fashioned turkey carcass soup:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 kcal |
| Protein | 38g |
| Carbohydrates | 34g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 5g |
Turkey ِArcass Soup Recipe Ingredients
This turkey soup starts with your leftover turkey carcass and builds layers of flavor with fresh aromatics and simple pantry staples.
Before we dive into the list, let’s talk about what you’ll need in two stages. For the stock — your turkey carcass, fresh herbs like parsley and thyme, and classic mirepoix vegetables (onions, carrots, celery) — you’re building that deep, savory foundation.
Then for the actual soup — butter, more diced vegetables, warm spices like poultry seasoning and sage, frozen egg noodles, and your precious leftover turkey meat — you’re creating comfort in a bowl.
Turkey Stock
| Amount | Ingredient |
|---|---|
| 1 whole | Turkey carcass, with as much meat removed as possible (save that meat for the soup!) |
| 4 sprigs | Fresh parsley |
| 2-4 sprigs | Fresh thyme (or 1 teaspoon dried thyme) |
| 2-3 sprigs | Fresh sage |
| 1 large | Yellow onion, cut into thick wedges |
| 2-3 medium | Carrots, cut into 1-inch pieces |
| 2 ribs | Celery and celery tops (if you have them), cut into 1-inch pieces |
| 1 | Bay leaf |
| 10 | Peppercorns |
| 1 generous pinch | Coarse Kosher salt |
| As needed | Cold water |
Turkey Carcass Soup
| Amount | Ingredient |
|---|---|
| 2 tablespoons | Butter (yes, the real stuff — it adds richness you can taste) |
| 1 medium | Onion, diced |
| 2 cups | Carrots, diced into 1/4 to 1/2-inch cubes |
| 1 1/2 cups | Celery, diced into 1/4 to 1/2-inch cubes |
| 4 cloves | Garlic, minced |
| 1 1/2 teaspoons | Ground poultry seasoning |
| 1 teaspoon | Thyme leaves |
| 1/4 teaspoon | Ground sage |
| 1 | Dried bay leaf |
| 8 cups | Turkey stock from above (your liquid gold!) |
| 1 heaping tablespoon | Chicken or turkey flavored Better Than Bouillon |
| 12 ounces | Frozen wide egg noodles |
| 4 cups | Leftover turkey meat, cut into 1/2 to 1-inch pieces |
Tools You’ll Actually Use
- Large soup pot or stockpot (at least 8-quart capacity)
- Butcher’s twine (for tying your herb bouquet)
- Fine-mesh strainer or cheesecloth
- Sharp knife and cutting board
- Wooden spoon for stirring
- Ladle for serving
Step-by-Step Instructions
This turkey carcass soup recipe unfolds in two beautiful stages, and I promise it’s easier than it sounds.
Step 1: Prep Your Turkey Carcass Place your turkey carcass in a large soup pot — if it’s too big, just break it apart at the joints (no need to be delicate here).
Toss in the turkey neck if you’ve got it and haven’t already used it for gravy. This is where all that bone-deep flavor lives, so don’t be shy about cramming it all in.
Step 2: Create Your Herb Bouquet Gather your fresh parsley (4 sprigs), thyme (2-4 sprigs), and sage (2-3 sprigs) into a cute little bouquet and tie it with butcher’s twine. This makes it super easy to fish out later, and honestly, it feels very French countryside while you’re doing it.
Step 3: Add Aromatics and Simmer Add your herb bouquet, thick onion wedges (1 large), carrot chunks (2-3 medium), celery pieces (2 ribs plus tops), bay leaf (1), peppercorns (10), and a generous pinch of coarse Kosher salt to the pot.
Cover everything with cold water — you want at least 1 inch of water above the carcass. Bring it all to a rolling boil, then immediately drop the heat to a gentle simmer and let it bubble away, uncovered, for 4 hours. Skim off any foam that forms on the surface, and keep an eye on the liquid level — add more water if it’s evaporating too quickly.
Step 4: Strain Your Beautiful Stock After 4 hours of simmering, your kitchen should smell absolutely incredible. Remove and discard the bones and vegetables (they’ve given everything they had), then strain your stock through a fine-mesh strainer. You should have gorgeous, golden turkey stock that tastes like pure comfort.
Step 5: Start Your Soup Base Melt the butter (2 tablespoons) in a large pot over medium heat, then add your diced onions (1 medium), carrots (2 cups), and celery (1 1/2 cups).
Sauté until the onion turns translucent and the carrots start softening, about 10 minutes — they’ll finish cooking in the broth, so don’t worry about getting them fully tender. Add your minced garlic (4 cloves) and sauté until it smells amazing, about 1 minute.
Step 6: Build the Flavor Stir in your dried poultry seasoning (1 1/2 teaspoons), thyme leaves (1 teaspoon), ground sage (1/4 teaspoon), and bay leaf (1). Keep stirring constantly for about 1 minute until everything smells warm and toasty — this blooms the spices and makes them way more flavorful.
Step 7: Add Stock and Simmer Pour in your homemade turkey stock (8 cups) and stir in the Better Than Bouillon (1 heaping tablespoon) for an extra flavor boost. Bring everything to a boil, then immediately reduce the heat and simmer until your vegetables are tender and your whole kitchen smells like Thanksgiving again.
Step 8: Finish with Noodles and Turkey Add your frozen egg noodles (12 ounces) — you’ll need to gently break them apart with your spoon as they cook and soften.
When the noodles are almost tender, stir in your leftover turkey meat (4 cups) and continue simmering until the noodles reach your preferred tenderness and the turkey is heated through. Taste and adjust seasoning if needed, then serve in big, cozy bowls.
Linda’s Pro Tips & Gentle Guidance
This delicious turkey carcass soup is pretty forgiving, but these little tricks will take it from good to “why didn’t I make a double batch?”
Don’t Skip the Herb Bouquet I know tying herbs together seems fancy, but trust me — fishing out loose thyme sprigs from your finished stock is nobody’s idea of fun. The butcher’s twine makes cleanup so much easier, and you can just lift out the whole bundle when you’re done.
Save Every Scrap of Turkey Meat When you’re picking your turkey carcass, set aside all the good meat chunks in the fridge for later. You’ll be so glad you did when it’s time to add them to the finished soup. Even the little bits clinging to the bones add up to way more than you’d think.
Give Your Stock Time to Shine I know 4 hours seems long, but this is mostly hands-off time where you’re not actually doing anything. The low, slow simmer is what extracts all that rich flavor and collagen from the bones. If you’re in a super rush, you can get away with 2-3 hours, but the flavor won’t be quite as deep and gorgeous.
Use Better Than Bouillon for Insurance Even though your homemade stock is already amazing, that spoonful of Better Than Bouillon adds an extra punch of savory, umami goodness.
According to Bon Appétit’s deep dive on bouillon paste , these concentrated flavor bases can elevate even great homemade stocks — think of it as turning up the volume on all that work you just did.
Quick Fixes for Turkey Carcass Soup Recipe
Problem: Stock tastes weak or watery You probably added too much water or didn’t simmer long enough. Next time, make sure the water level is just covering the carcass by an inch (not swimming in it), and let it simmer the full 4 hours.
You can also simmer it uncovered for an extra 30 minutes to concentrate the flavors, or add an extra spoonful of Better Than Bouillon to boost it.
Problem: Soup is too salty Easy fix — add a peeled, halved potato to the pot and simmer for 15 minutes, then remove it. The potato absorbs excess salt like magic. Or just add more stock or water to dilute, along with a bit more turkey meat and noodles to balance everything out.
Problem: Noodles turned mushy Frozen egg noodles can go from perfect to overcooked pretty quickly. If you’re making this ahead, cook the noodles separately and add them to individual bowls when serving. This keeps them from getting soggy if you’re storing leftovers.
Problem: Vegetables are too soft or falling apart You’re probably cooking them too long in the sauté stage. Remember, they’ll finish cooking in the broth, so you just want them softened slightly — not fully tender — when you add the stock. Pull back on that initial sauté time by a few minutes.
Variations & Fun Twists
This old-fashioned turkey carcass soup is super adaptable to whatever you’ve got on hand or whatever your family loves.
Make It Creamy: Stir in 1/2 cup of heavy cream or half-and-half at the very end for a richer, creamier version. It’s like turkey pot pie in a bowl.
Swap the Noodles: Not a noodle fan? Use wild rice, regular white rice, or even small pasta shapes like ditalini or orzo. Just adjust cooking times accordingly.
Add More Veggies: Toss in diced potatoes, parsnips, or even a handful of frozen peas in the last few minutes. This is a great way to sneak in extra nutrition (or use up random vegetables languishing in your cridge).
Make It Gluten-Free: Skip the egg noodles and use rice noodles, gluten-free pasta, or just load it up with extra vegetables and call it a hearty turkey vegetable soup.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat. It’s not traditional, but it’s delicious.
Serving, Storage & Reheating
This turkey soup is the gift that keeps on giving — it actually tastes better the next day.
Serving Suggestions: Ladle your soup into big bowls and serve with crusty bread, oyster crackers, or even a side of healthy air fryer churro bites for a fun sweet-and-savory contrast. A sprinkle of fresh parsley or a squeeze of lemon brightens everything up beautifully.
Storage: Let your soup cool completely, then transfer to airtight containers and refrigerate for up to 4 days. If you’re planning to freeze it, leave out the noodles (add them fresh when reheating) since they get mushy when frozen. The soup freezes beautifully for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or stock if it’s gotten too thick. Microwave works too — just heat in 2-minute intervals, stirring between, until steaming hot.
No-Waste Kitchen Magic
Let’s squeeze every bit of goodness out of your Thanksgiving turkey, shall we?
Save Your Veggie Scraps: Those carrot peels, celery tops, and onion skins you usually toss? Freeze them in a bag and add them to your next stock — they add tons of flavor for free.
Freeze Your Stock in Ice Cube Trays: Leftover stock freezes perfectly in ice cube trays, then pop them into a freezer bag. You’ll have perfect little flavor bombs ready for sauces, gravies, or quick soups.
Repurpose Day-Old Soup: If your soup’s been hanging out for a few days and the noodles are too soft, strain out the solids, blend them with some of the broth, and you’ve got a creamy turkey bisque. Genius, right?
Use Turkey Meat Creatively: If you’ve got more turkey than you know what to do with, fold it into quesadillas, toss it with pasta, or make turkey salad sandwiches. Or check out these Oreo truffle stuffed strawberries for dessert after your soup dinner — because balance!
turkey carcass soup recipe FAQs
Can I freeze turkey carcass soup?
Absolutely! Just leave out the noodles before freezing since they get mushy when thawed. Freeze the soup in airtight containers for up to 3 months, then add fresh noodles when you reheat it.
What’s the best way to store leftover turkey stock?
Let it cool completely, then refrigerate in airtight containers for up to 5 days, or freeze for up to 6 months. I love freezing stock in 2-cup portions so I can grab exactly what I need for recipes.
How do I know when my turkey stock is done simmering?
After 4 hours, your stock should be deeply golden and smell incredibly savory. If you taste it (carefully — it’s hot!), it should be rich and flavorful, not watery. The bones should also look pale and give up easily when pressed.
Can I use a rotisserie chicken carcass instead of turkey?
You totally can! The process is exactly the same, though you might need 2-3 rotisserie chicken carcasses to get the same amount of stock. It makes an amazing chicken noodle soup with the exact same method.
Why should I use Better Than Bouillon in homemade turkey carcass soup?
Even though your homemade stock is already fantastic, Better Than Bouillon adds concentrated savory depth and umami that makes the soup taste extra rich and restaurant-quality. Think of it as a little insurance policy for maximum flavor.
What should I do with turkey soup that’s too thick?
Just thin it out with extra stock, water, or even a splash of white wine if you’re feeling fancy. Stir it in gradually until you reach your preferred consistency, then taste and adjust the seasoning.
Is old-fashioned turkey carcass soup healthy?
It sure is! You’re getting lean protein from the turkey, fiber and vitamins from the vegetables, and bone broth is loaded with collagen and minerals. Plus, it’s way lower in sodium than canned soup.
Cozy Closing
There you have it — the ultimate turkey carcass soup recipe that turns your Thanksgiving leftovers into a meal that honestly rivals the big day itself. I’d love to see your spin on this recipe!
Drop a comment below with your turkey carcass soup photos or tell me what veggies you added — I’m always looking for new twists. And if you loved this, you might also enjoy my easy 4-ingredient buckeye peanut butter balls or these chocolate strawberry yogurt clusters for a sweet treat after your savory soup session.
