This has been in my family for 3 generations and is a traditional treat after our Thanksgiving turkey. It is delicious and smells heavenly while cooking.


  • Turkey carcass
  • 1 1/2 t. salt
  • 1/4 t.pepper
  • 1/4 t. marjoram
  • 1/4 t. thyme
  • 1/4 t. basil
  • 1 medium onion


Cut or tear away every piece of meat from the turkey carcass. Break up the carcass and place bones and skin in a large kettle. Cover with 2 quarts cold water. Add the seasoning and the onion and cook slowly over low heat about 2 hours. After the simmering period remove bones and skin and strain the resulting broth. Your should have about 1 1/2 quarts stock. To the stock add left over turkey meat, 1 cup finely sliced carrots, 1 cup chopped celery, and 1/3 cup of either rice or barley. Cover and simmer gently over low heat for another hour.

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Submitted 6/13/05.
Source: my files
Submitted By: Jan
Turkey soup