Turkey Soup with Homemade Broth

After a quiet and easy-going Thanksgiving at a friend’s house, we were gifted with the turkey carcass. One of our favorite things to do is make bone broth. Broth can be nutrient rich, nourishing to the body as well as the soul, and just plain good for cold Alaskan days. Here’s what we do:

One big pot of water
2 tablespoons vinegar (helps to draw the minerals out of the bones)
. Can be substituted with lemon juice.
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped

1 large onion, coarsely chopped
1 bunch each of parsley and thyme
2 Bay leaves
8 peppercorns
Marrow Bones- we only use organic, hormone-free animal bones (wild game, if we can!) such as beef, moose, bison, turkey, or chicken. You can use the bare bones or remaining carcass, after you have already eaten the meat for a previous meal!

• If using a whole turkey or chicken, cut off the wings, remove the neck and cut both into pieces. Remove the gizzards from the cavity. Like mentioned above, an already eaten off of bird carcass is great. Just throw it in!
• Place marrow bones or bird carcass in a pot with water, vinegar, and all vegetables and herbs.
• Bring slowly to a boil, and remove the film that rises to the top.
• Reduce heat, cover and low simmer for 6 to 8 hours. 
• Salt and pepper to taste, or wait until consumption
• Strain the stock into another large pot. Remove the bones and any meat pieces with a slotted spoon. You can save the loose meat to be used for chicken/turkey noodle soup, etc.
• Cool in an ice bath (or, as my husband does during the wintertime, sticks it in the snow outside (this is not my favorite, as I tell him he’s going to attract all the wild animals!), and refrigerate until the fat rises to the top and congeals. Skim off the layer of fat. Once cooked, pour into storage containers. Large mason jars work great!

Refrigerate up to 3-4 days or freeze for future use. 

We used our broth to make a brown and black rice turkey soup. We added fresh vegetables, paprika, cayenne, and turmeric- not only for the taste, but for the health benefits as well!

Here’s what we did:3 quarts of stock3 carrots (peeled and cut into small pieces)2 stalks celery (cut into small pieces)1/2 yellow onion diced2 cups rice (we did mostly brown, but some black rice)Leftover turkey bits Heat stock and add rice, cooking for 20 minutesAdd vegetables and continue cooking until vegetables are fork tender.  The rice should be done by this time.Add turkey and cook until turkey is warm. Add paprika and tumeric liberally.  Add cayenne sparingly.  Enjoy!

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