Jane Brody Turkey Carcass Soup

"My family has been making and loving this version of Turkey Soup for years. It is wonderful. Times are estimated."
photo by Blues photo by Blues
photo by Blues
Ready In:
3hrs 15mins




  • 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.
  • Remove all of the meat from the bones and refrigerate for adding to the soup later. Discard other vegetables, bones, turkey skin, etc.
  • 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.
  • Add the flour and stir for one minute.
  • 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.

Questions & Replies

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  1. WorkingMom2three
    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.
  2. Paradyse Rain G.
    I made this soup after I told my sons girl to give me the carcass, because I saw it still had plenty of meat on it and could do a soup with it. I just boiled the entire carcass,with enough water to barely cover it for about 3hrs. I only added onion to it. I then removed all bones and added 2 more cups water,as it had boiled down. I added 3 small diced potatoes, 6 sm portobello mushrooms, some cabbage,1cup diced celery, 3 minced garlic cloves,2 bay leaves, crushed red pepper, 1tbsp white pepper, 2tbsp KNORR tomato chicken seasoning, a few teaspoons of fish sauce and a handful or so of whatever pasta I had on hand and simmered another 10-15 min. The color was really creamy and it was amazing!!!! I didn't add frozen veggies because I didn't have any.
  3. stlouiewoman
    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)
  4. Philly Roger
    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.
  5. Euphegenia
    I've made the soup several times now and it is a delight each time. I often have to add a tsp. or so of salt, but otherwise, it's perfect. Thanks for sharing your delicious recipe.


  1. ladyfingers
    What a nice way to welcome in cooler weather--with a bowl of this delicious soup. I make whole chickens frequently, and substituted chicken in place of turkey. Other than that change, made as directed--the hot sauce and turnips added depth, and we especially liked the thickness provided from the flour and barley. This stock could easily be made in a crockpot overnight--I even include the onion skins, which give a nice color to stock. Thanks, Txoldham, for another great recipe--we loved it.
  2. shelleybean
    This is well worth the effort. Soup came out fantastic! Since I don't like turnips, I used parsnips and used noodles in place of the barley or rice. Thanks for sharing!



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