By Martha Rose Shulman
Updated Oct. 12, 2023
- Total Time
- 7 hour 45 minutes
- Prep Time
- 6 hours for the stock
- Cook Time
- 1 hour 45 minutes for the soup
- Rating
- 4(229)
- Notes
- Read community notes
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Featured in: Taking Stock After Thanksgiving
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Ingredients
Yield:Makes about 5 quarts
- 1turkey carcass, plus the neck if you kept it
- 6quarts water (more if needed)
- 3 or 4carrots, peeled and sliced
- 3 or 4stalks celery, sliced
- 2leeks, trimmed, cleaned, and sliced optional
- ½head garlic, cut in half across the middle
- 2bay leaves
- 6sprigs parsley
- 4sprigs thyme
- 12peppercorns
- 1teaspoon salt
- 2quarts turkey stock
- Salt
- freshly ground pepper to taste
- 2carrots, diced
- 2stalks celery, diced
- Leftover vegetables from dinner
- Leftover turkey from dinner, diced
- ½cup soup pasta, such as shells or macaroni
- Chopped fresh parsley or cilantro
For the Turkey Stock
For the Day-after-thanksgiving Turkey Soup
Ingredient Substitution Guide
Preparation
For the Turkey Stock
Step
1
Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.
Step
2
Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.
Step
3
Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.
Step
4
Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.
- Advance preparation: You can freeze this for six months, or keep in the refrigerator for three or four days. Use as you would chicken stock.
- Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
229
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Cooking Notes
Neil
The time indicated is wrong. At the top of the recipe the timing shown is 1'45". But the recipe says the stock should simmer about 6 hours, and the soup (step 4) takes less than an hour. I love this new Cooking site and realize you uploaded more that 17,000 recipes, but c'mon, NYT. If you want readers and cooks to take you seriously, shouldn't someone be proofing these old recipes before uploading? Or at least reading our comments and making corrections as required?
Ethan
You might want to look at that time again... It says 7:45. Just sayin'
Memzie
Made this recipe with the frozen carcass from the Thanksgiving turkey. It produces a flavorful broth that makes a good soup. Simple to make, most of the time is simmering, so active cooking time is short. It was a nice project for a rainy day.
Kaybray
This has been cooking in my kitchen for three hours and my house smells delicious. Made no changes.
Happy Thanksgiving
Am I the only one who has had a few glasses of wine? I'm simmering the carcass, the neck, the onions I stuffed the turkey with in a stock pot of water. It might take 2 hours. I might take a bit longer. I'm sure it will be fine.
Sandra H.
I just finished making the turkey broth as written, straining the second time through cheesecloth. It’s chilling in the fridge and I’ll make soup tomorrow. I had a taste of the broth and it’s delicate and delicious. This recipe is a winner!
Barba
Followed this recipe closely and it resulted in a very satisfying, full bodied, and deeply flavorful broth. My family loved it and I am inspired by it. Thank you NYT and Ms. Shulman!
LTF
Long and slow is the key. I did the 6 hour heating and the flavor of the stock is incredibly delicate.
gerim
What’s with the head of garlic cut across the middle? Can someone please explain?
shore cook
This stock has a lovely, deep flavor and the soup recipe accompanying it makes wonderful soup. I’m making it again this year with the thanksgiving turkey carcass and the house is filled with it’s aroma, making me hungry. It’s the one soup I look forward to as the year turns toward winter, can’t beat this recipe.
Patty
This soup was wonderful, maybe because the stock was wonderful. I did not add in the mashed potatoes, squash or sweet potatoes that were left over, but cut up turkey meat and added it and ziti. The flavor was amazing! I left out garlic (my daughter is allergic) and didn't have fresh thyme. I look forward to eating it again.
BB
Added zucchini, 1/2 c long grain brown rice and mushrooms. Try kale or collards next time.
Candice
This was the first time I made stock or turkey soup and I am so glad I did. The soup tastes so fresh and healthy and it was nice to use the whole bird.
skip
Question-can this be done in a slow cooker?
Esther
I assume the veggies—garlic, peppercorns, etc.—go in with the turkey carcass at the same time? There's not mention of them.
Neil
The time indicated is wrong. At the top of the recipe the timing shown is 1'45". But the recipe says the stock should simmer about 6 hours, and the soup (step 4) takes less than an hour. I love this new Cooking site and realize you uploaded more that 17,000 recipes, but c'mon, NYT. If you want readers and cooks to take you seriously, shouldn't someone be proofing these old recipes before uploading? Or at least reading our comments and making corrections as required?
Ethan
You might want to look at that time again... It says 7:45. Just sayin'
muddyboots
I cooked it for about 8 or 9 hours and got a lovely bone broth. Really tasty.
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