Turkey Carcass Soup and Turkey Stock for Canning/Freezing

Donna and Dan Holman

“I can really streeeeeeeeetch a turkey”

Gather up all the bones and leftover scraps of meat. Break the leg bones with a pliers. Put in a stock pot with 5 quarts of water. Boil, then simmer for 1 ½ hours. Remove bones and meat. Take meat off bones (throw skin away or feed to Fido) and put in 4 quart jars along with the broth. Freeze or seal up and can in a pressure cooker 10 pounds of pressure for 1 ½ hours. When done turn off stove and remove jars from canner when pressure is down. Now you have 4 -5 quarts of stock and turkey meat to make turkey and noodles or turkey bone soup.

  • 2 quarts of the turkey stock, as above
  • ½ C. brown rice or barley
  • 2 C. celery, chopped (leaves too)
  • 1 medium onion, chopped
  • A handful of noodles
  • 1 t. salt
  • ¼ t. white pepper
  • ½ C. chopped parsley
  • 1 bud garlic

Boil, and then simmer for 30 minutes.

One thought on “Turkey Carcass Soup and Turkey Stock for Canning/Freezing

  1. Donna,

    I loved the turkey soup Mom made after the turkey dinners (usually just at Thanksgiving and Christmas). Your recipe reminds me of hers and brought back such fond memories. Your sister Judi

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