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    You are in: Home / Recipes / Jane Brody Turkey Carcass Soup Recipe
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    Jane Brody Turkey Carcass Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    TXOLDHAM's Note:

    My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated.

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    Units: US | Metric

    FOR THE STOCK (will make about 10 cups)



    1. 1
      For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.) Strain the stock and cool in order to skim off the fat.
    2. 2
      Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
    3. 3
      For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
    4. 4
      Add the flour and stir for one minute.
    5. 5
      Add the stock, marjoram, salt and pepper, and barley or rice. Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour. Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.

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    Ratings & Reviews:

    • on November 30, 2010

      I have never had a better turkey soup. There is a great depth of flavor to it--nothing like so many I have tasted/tried to make in the past. The barley is a comforting addition. I also added a chopped parsnip to the stock part. So glad it makes more than needed for a batch of soup. Froze the leftover stock and look forward to making it again on another cold wintry day. Jane Brody never disappoints! (Oh, and one clarification: the bouquet garni consists of the parsley, thyme and bay leaf)

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    • on September 17, 2010

      I have been making this soup for about 20 years now. I have been known to "claim" the carcass at TG dinner so that I can make this soup. It definitely is worth the work. Here is what I have found: for making the stock, definitely do not skip the turnip. Even if you don't like turnip, it must add some starch or something because the soup is just not as rich when I haven't used it. For the soup - I am partial to the barley. I have never made it with rice, but I'm sure that is good too. The marjoram is the main spice in the soup - don't skip or forget it. And even the couple squirts of hot sauce - it doesn't make it spicey, but it does add something to the overall flavor and richness. The only thing I have found is that sometimes the soup needs a little salt. I used to make the AHA salt substitute that JB suggested, but then I switched to just adding a bunch of pinches of different spices, then I just started adding some salt :-) I got lazy and less afraid of salt.

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    • on January 24, 2013


      Wonderful soup. first time around, I made one batch, which was not enough for our family of 5. Second time, I made two batch, which gave us some extra. Really flavorful.

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    Read All Reviews (10)


    Nutritional Facts for Jane Brody Turkey Carcass Soup

    Serving Size: 1 (611 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.3
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 682.0 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 6.2 g
    Sugars 6.4 g
    Protein 4.2 g

    The following items or measurements are not included:

    turkey carcass

    turkey stock

    turkey meat

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