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Turkey Carcass Soup
Leigh Fowler

Turkey Carcass Soup

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Prep Time 30 minutes
Cook Time 9 hours 10 minutes
Total Time 9 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cooked roast turkey carcass about 2 to 3 lbs, edible meat removed and reserved separately
  • 1 large yellow onion quartered, for stock
  • 2 carrots roughly chopped, for stock
  • 2 celery stalks roughly chopped, for stock
  • 1 bay leaf
  • 1/2 tsp whole black peppercorns
  • 12 cups water for stock
  • 2 cups additional water reserved to adjust strained stock yield if needed
  • 3/4 cup dry French green lentils rinsed and picked over
  • 1 small turnip about 8 oz, peeled and cut into 1/2-inch cubes
  • 1 fresh carrot finely diced, for soup
  • 1/2 tsp fine salt
  • 3 cups cooked roast turkey skin removed and diced
  • 1 tbsp fresh lemon juice

Method
 

  1. Break carcass to fit 8-quart slow cooker. Add stock onion, carrots, celery, bay, peppercorns, and 12 cups water, staying below maximum-fill line. Cover.
  2. Cook on high 1 hour, then low 6 to 7 hours. Keep reserved turkey refrigerated meanwhile.
  3. Tong-lift large bones; fine-mesh strain into large heatproof container. Discard bones, peppercorns, and spent vegetables; skim excess fat.
  4. Measure 8 cups stock into 6-quart pot, adding reserved water only if needed. Promptly cool and refrigerate or freeze excess stock. Add lentils, fresh carrot, and salt; simmer.
  5. Simmer 15 minutes; add turnip and cook 20 to 25 minutes more until both tender.
  6. Add refrigerated turkey; simmer 5 to 8 minutes to 165°F. Add lemon juice; serve, checking no bone fragments entered stock.