Leftover turkey soup is loaded with all the flavors of the roasted turkey and all the leftover veggies from Thanksgiving.
Turkey Soup
Why don’t we eat turkey soup all year? It seems the most popular day to make a turkey soup, is the day after Thanksgiving. And I’m right there with everyone else!
Undoubtedly, that big ole roasted turkey has the perfect jus, bones and tender meat, from hours of roasting in a hot oven.
So why not savor every ounce of flavor from the meat we wait all years to make!
Leftovers From Thanksgiving
I don’t know about you but I spent nearly a week prepping, peeling and baking all the sides I would serve for Thanksgiving.
Despite the fact that many at the table will only pick at the veggies and dive into the meat, I still make way too many options anyway.
Soup Is Best Made From Leftovers
A great deal of time and effort goes into the sides we prepare for the holidays. Eventually we get around to eating all we made, or it ends up in the trash.
Obviously, throwing all this expensive produce, not to mention hard work, away is not the intention. However, let’s face it, we fast become overwhelmed with the abundance on a feast day.
So, why not remember all the herbs, spices, butter or oils we used to make the veggies and realize how fabulous they will taste in a soup!
Turkey Leftovers Have The Best Flavor
Regardless of how much turkey remains on the bone after we carve and indulge, those bones, skin and drippings in the pan are where it’s at!
This year for the holidays, I roasted a 25 pound turkey. Can you believe I poured off 8-cups of liquid from the turkey after it roasted?
Furthermore, when I boil the bones and skin in a little water, I will have nearly another 8-cups of broth. A broth that is also going to be loaded with flavor.
Leftover Veggies
Meanwhile, it’s time to give attention to the leftover veggies. I make my green beans with olive oil, onions, lots of lemon and sometimes peppers or tri-colored tomatoes.
My mashed potatoes have nearly a stick of butter, mashed into ten pounds of potatoes, seasoned with herbs.
Likewise, my corn has been given attention to flavors. I make a corn pudding but it is the roasted corn on the cob I use in the soup.
The corn on the cob has been marinating in olive oil, sea salt and lots of thyme, so I simply shave off the corn that no one ate and toss that in the soup.
Mashed potatoes in the soup, make the soup appear creamy and give it a luscious texture, not just a thin broth.
Making Turkey Soup Is So Easy
Indeed this bone broth soup is so easy that it almost doesn’t need a recipe but I will attempt to give you the one I have created.
Once the turkey has been carved, before it goes into the fridge, pull off any pieces of meat you can.
After the turkey has been in the fridge, all the juices and fat become solid and gelatinous. Not as easy to pick through.
Toss those bones, skin and any pieces of meat that fell to the bottom of the pan, into a pot.
Boiling Leftover Turkey Bones
Boil some water, pour that hot water into the bottom of the pan where the turkey was roasted.
Transfer that juice into the pot, along with the bones, herbs and other scraps remaining.
This pot can now go into the fridge until the next day. Once it is boiled and strained, you have the perfect turkey broth for leftover turkey soup.
Lastly, simply put any of the leftover veggies into the pot along with chunks of leftover turkey. Simmer this mixture, taste for more seasoning, and your soup is ready to serve.
Equipment Needed
- Large Pot with a lid
- Cutting board
- Sharp chopping knife
- Measuring cup
- Measuring spoon
- Kettle
- Large slotted spoon
Ingredient Needed
- Leftover turkey and bones
- Water
- Salt
- Leftover herbs
- Leftover potatoes
- Leftover green beans
- Leftover carrots
- Leftover corn
Leftover Turkey Soup
Course: Soups u0026amp; StewsCuisine: AmericanDifficulty: Easy8
servingsLeftover turkey soup is loaded with all the flavors of the roasted turkey and all the leftover veggies from Thanksgiving.
Ingredients
Leftover Turkey bones and carcass – 10 – 25 pound turkey bones
Water – 2 quarts, more if needed
Salt – 2 tbsp
Leftover herbs – 1 bundle of poultry herbs
Leftover potatoes – 2-3 cups, mashed or chunks
Leftover green beans – 1 cup, chopped small
Leftover carrots – 2 cups
Leftover corn – 1 1/2 cup, shaved from roasted corn
Directions
- Break down the turkey before it has been refrigerated. In a large pot, place the wing tips, skin, scraps from the bottom of the pan. Crack the carcass in half to fit into the pan and place it in. Pour a little boiling water into the bottom of the pan the turkey was roasted in, scrape all the brown bits from the bottom, pour this into the pot with the bones. Top it off with the remaining water and salt. This can be boiled now or save for the next day.
- Once the pot of bones and scraps have been boiled (on low), for about an hour, scoop out all the scraps in the pot and toss.
- The pot of leftover turkey bone broth is now ready to add all the remaining ingredients. Simmer until it mixes well and serve.
Recipe Video
Notes
- Poultry herbs often consist of sage, thyme and rosemary.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
