1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Turkey soup from carcus?

Discussion in 'Poultry' started by cripplecreek, Nov 28, 2010.

  1. Does anyone have a good recipe for making soup from a turkey carcus? Just messed up a turkey.  Trying to make the best of it.


  2. chefrob

    chefrob Master of the Pit OTBS Member

    what is messed up about it? if it is bad then i would not use it......it just depends on what does "messed up" means.
  3. bignick

    bignick Meat Mopper

    I just made some tonight.  Pretty easy to do...I just made this up.  Pull as much meat of the bones that you can and set aside.  I chopped mine up real fine.  Put the carcus in a large enough stock pot to cover and fill up with water.  I simmered it for a couple of hours.  Take the carcus out and pour through a strainer, disgarding the solids.  Put the liquid back into the pot and back onto the heat.  I added chopped celery, carrots, the chopped turkey meat, and wide egg noodles.  Boil that until the veggies are soft and the noodles are done.  Add salt and pepper.  Oh, I forgot that I added a couple of cans of vegetable stock to the pot while the turkey was simmering.  This turned out good.
    Last edited: Nov 28, 2010
  4. chefrob

    chefrob Master of the Pit OTBS Member

    i just say yer other thread.........if it was that bird you would be fine. bignick has the idea!
  5. I always use the leftover chicken or turkey carcus to make a base stock. Just did that recently and made 2 soups from it. Root vegetable and curried parsnip.

    Similar to BigNick, I cover the carcus with water, add celery, carrot, onion, salt, pepper. Bring to boil and simmer for minimum of an hour. Then strain. Now you have base stock to make your soup.

    Here's my curried parsnip soup recipe.

    1 1/2 lb parsnip peeled 'n' diced

    1 Onion sliced

    1 1/2 oz butter

    1 tsp curry powder

    1/2 tsp cumin

    2 1/2 pints of your home made stock

    5 fl oz single cream (optional)

    paprika to garnish

    melt butter, fry onion and parsnip for 3 - 5 mins. Stir in curry powder and cumin, fry a further 2 mins. Add stock, boil, then simmer for about 45 mins or until veggies are tender. Blend until smooth. Season to taste. Return to pan add cream and reheat to serve.

    Hope this helps. Must get back to my sausage making now .....
  6. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I would say this is a good basic program. I personally do not like to use a smoked carcus for soup. I will make some stock out of it and then fashion a soup but for me just making soup from the carcus does not meet my taste buds. After simmering the carcus for a few hours I strain everything off and make a soup from the stock so I can adjust the flavors
    Last edited: Nov 28, 2010
  7. princess

    princess Smoking Fanatic

    It will not help for this time, but in the future...

    If roasting a turkey, throw several onion chunks (2-3 onions, peeled), carrot chunks(8-9 carrots, peeled) and celery chunks (2 heads) under the turkey rack, letting them wallow in all those good drippings. Use them for the mirepoix in any soup stock base. mmmm....
  8. Great ideas.  Thanks guys.
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Here is a great turkey gumbo recipe from AR.com


    • 1 1/8 cups vegetable oil
    • 1 1/4 cups all-purpose flour
    • 1 1/2 cups chopped onion
    • 1 cup chopped celery
    • 1 cup chopped green bell pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper, or to taste
    • 1 pound smoked sausage, cut into 1/2-inch slices
    • 3 bay leaves
    • 6 cups turkey stock
    • 3 1/2 cups coarsely chopped leftover turkey
    • 1 tablespoon file powder
    • 1 cup uncooked white rice
    • 2 cups water
    • 2 tablespoons chopped fresh parsley
    • 1/2 cup chopped green onions


    1. Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 10 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
    2. Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
    3. About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
    4. Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.



    • Editor's Note

    • For the smoked sausage, andouille is a great choice, or, you can use kielbasa
  10. coacher72

    coacher72 Smoking Fanatic

    Gumbo is the way I go.
  11. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I would go with Bob's (eman) turkey soup he just has a way with things like that.
  12. If you just smoked that bird then you cannot waste it. Just did this a month ago but I do not use recipes. As far as ingredients go, less is more. Lots of flavor in that smoked bird so don't add too much.  If you have a pressure cooker, use it; otherwise just simmer away in a pot.  First you have to render the carcass into a broth, then you strain it and throw all the solids away, then make your soup with that broth.  The longer the cooking for the broth the better but no less than 20 minutes in the pressure cooker or 40 minutes in the pot. Always add sauteed celery and onions to the broth when you start.  You want to cook long enough to extract all the flavor and (alas) all the fat from that smoked bird.  After straining this heavenly stuff, don't add much. There is plenty of flavor in the bird and it is easy to overwork it.  What you want to add is starch and depending on your preferences, sweetness. For the starch, always add diced potatoes, rice or beans.  I suggest potatotoes.  If you use rice, remember to add enough extra water.  For the sweet, simply use a can of corn.  Pressure cook this for 20 minutes or simmer for 40 minutes. salt and pepper the way you like it of course. The biggest mistake I have made is in over-spicing and hiding the flavor.  If you do not over-spice and use plenty of liquid then you really can't go wrong.  When in  doubt as to how much liquid to add, err on the "more liquid" side.

    don't know noth'in 'bout smoked meat -but soups I know.
  13. dale5351

    dale5351 Smoking Fanatic

    We often buy the roasted chickens from BJs.  They are flame roasted on a rotating spit.  Most of the skin is too limp for our tastes, but I do use it in making a broth.  I peel the skin, debone the chicken and put bones and skin into a crockpot.  Add some chopped up vegetables -- celery, carrot and onion.  A little bit of water to get it going and then let it simmer for several hours.  Strain the solids out.  I will usually freeze that broth (perhaps 2-4 cups).  Then it becomes the basis for a good rich chicken gravy the next time we buy a roaster chicken.

    I think that the same process would work with turkey.  The smoked skin might add a pretty strong flavor though.   Plus, you'd need a bigger crockpot:-}}

    I also like the suggestion of gumbo!  Gumbo is always good.  I hope to have plenty of it in New Orleans next week.
  14. sqwib

    sqwib Smoking Guru OTBS Member

    Carcass, whats that?

    Ohhhh,  that's why all these years the turkey was so damn crunchy.

    Next thing you'll be telling me is to remove the shell from the shrimp!

    Soup is something to have fun with, use your imagination and let your tastebuds guide you.

    Will be making my batch next weekend, always seem to have better stock after freezing the leftovers.

    I usually make it thick and heavy more like a stew.

  15. squirrel

    squirrel Master of the Pit OTBS Member

    I like to roast all my bones before making stock. It brings out alot of awesome flavors.
  16. ak1

    ak1 Master of the Pit OTBS Member

    Do you do that even with the leftover bones from a turkey or chicken that's already cooked?
  17. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I made emerils "turkey ya ya" it was awesome. search google for it. It is baisacly gumbo for us non-southerners.
  18. squirrel

    squirrel Master of the Pit OTBS Member

    Yes I do. I try to break them up too so as to get at the marrow. Mmmmm.... I made two huge pots of chicken stock over the last couple of days. My house smells like the yummiest chicken soup ever.

  19. roller

    roller Smoking Guru SMF Premier Member

    The only way to go !!!!!
  20. ak1

    ak1 Master of the Pit OTBS Member

    Thanks!  How long & at what temp do you roast the already cooked bones?