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.
Pour 10 cups of turkey bone broth into a big pot. Extra broth can be saved in the fridge or frozen for future recipes.
Turkey Carcass Soup:
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 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 turkey 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.