Turkey Soup

Preparation info
  • Yield: about

    14 cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 turkey carcass
  • 1 cup cubed turkey meat for garnish, optional
  • 16 cups


  1. Pick over the carcass and reserve any tender morsels of meat. Use this for the cup of meat indicated, adding more meat as necessary.
  2. Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.
  3. Add the water to the kettle. Add the leftover giblet gravy, onion, bay leaf, salt