Add the turkey carcass to a large stock pot along with any leftover turkey bones and unwanted turkey pieces. Pour enough water to fill the pot ¾ full. Bring the pot to a boil over high heat, then reduce to let simmer over low heat for 1-2 hours. The longer you simmer, the deeper the flavor an nutrition of the broth.
Once broth is done, remove carcass and pour broth into a bowl through a fine mesh strainer. Discard bones and unwanted pieces. Meat on bones can be saved for the soup.
Make Turkey Carcass Soup
Pour 10 cups of turkey bone broth into a big pot. Extra broth can be saved in the fridge or frozen for future recipes.
Add all other ingredients to the soup pot: diced tomatoes, turkey meat, potatoes, carrots, celery, onion, and uncooked wild rice.
Add in all the seasonings: worcestershire sauce, bay leaf, poultry seasoning, dried parsley, salt and pepper.
Bring the soup to a boil, then reduce the heat to let it simmer until all vegetables are tender when poked with a fork. This will take 15-20 minutes. Discard the bay leaf.
Use a soup ladle to pour soup into bowls. Serve and enjoy!
Break The Turkey Carcass Into Smaller Pieces: The bones will be too weak broth too big for most pots. It's easier to break the weaker pieces off in order to make them fit. Be careful during this step – the bones are sharp!
Use the Skin, Bones, Unwanted Turkey Meat: Save all pieces of the roast turkey that you aren't serving at the dinner table. These are perfect for making the turkey bone broth.
Make Extra Broth For Future Recipes: Any extra bone broth can be added to an ice cube tray and frozen. Add the cubes to a freezer bag for later use in soups and stews.
Store Broth In Mason Jars: I love to use 8 qt mason jars to store extra broth in the fridge. They're cheap and affordable.
Make Broth The Day Before Soup: This soup is a 2-step process. I ended up making the bone broth the day before, storing it in the fridge, and making the soup for dinner the following night.