Buzz
Once the Thanksgiving feast is over, the kitchen clean-up begins with the dreaded turkey carcass looming. Meanwhile, helpful guests are hauling plates, serving dishes, glasses, and the remnants of a grand meal to the counters. In these moments, you might feel like throwing everything out the window, but before you lose it, let me make your life easier. We’re turning that turkey carcass into an amazing turkey noodle soup that’s so good, you’ll want to make it again soon—and it actually saves you time and effort.
The Secret to Making the Perfect Turkey Soup
Once the meal is done, assign someone the task of removing any remaining turkey from the carcass. Don’t worry about slicing it perfectly—just get the meat off in large chunks and place it in a resealable bag. Have a large stockpot ready on the stove, and add the carcass along with any bones that may have made their way back from the table. Don’t fret if some meat is still left on the bones; it will enhance the flavor of the broth. If you have leftover vegetables from the appetizers or prep—such as raw or cooked carrots, onions, garlic, celery, fennel, or mushrooms—add them in as well. You can even save peels, trimmings, and vegetable ends during meal prep to add to the pot. Cover the carcass with enough cold water, then place the pot in the oven at its lowest setting, usually between 180-200°F. Let it simmer overnight, and by morning, you’ll have a rich, flavorful broth ready to go.
In the morning, take the pot off the heat and let it cool slightly. Once it’s cool enough, pour it through a colander to transfer the soup into a smaller pot, discarding the leftover solids in the colander. You should now have a beautiful, clear golden broth. Since turkey is low in fat, there's no need for a second strain.
Next, chop up some celery, carrots, and mushrooms. Add them to the pot and bring it to a simmer over medium heat. Let it simmer for about 30 minutes, then taste and season with salt and pepper. Add your egg noodles and let them cook for another 5 to 10 minutes. If you like, throw in some chopped parsley. This soup is wonderful as is, but just before serving, you can add any leftover shredded turkey to warm it through.
This soup truly makes the most of a bird that is usually only average. The bones have been roasted to add richness to the broth. It turns out that turkey broth is far more flavorful than the turkey itself. Plus, you’ve managed to delay dealing with the carcass until the next day, all while creating a completely separate meal that’s incredibly easy to reheat.
Post-Thanksgiving turkey noodle soup
Ingredients:
1 turkey carcass
Cold water to cover the carcass
16 ounces of chopped carrots
1 whole stalk of chopped celery
8 ounces of chopped mushrooms
12 ounces of egg noodles
2-3 tablespoons of freshly chopped parsley (optional)
Leftover shredded turkey meat (optional)
Place the carcass and any leftover vegetables into a stockpot. Cover with cold water and place in the oven. Set the oven to the lowest setting and leave it to cook overnight.
Once the pot has cooled enough to handle, pour everything through a colander into a smaller pot. Discard the solids left in the colander, leaving behind a clear, golden broth.
Heat the broth on medium, adding chopped celery, carrots, and mushrooms. Let it simmer for 30 minutes, season to taste, and then add the egg noodles. Allow the noodles to cook for 5 to 10 minutes. Stir in any shredded turkey if you have it.
Optional: garnish with chopped parsley and serve.
