Turkey Stock / Turkey and Wild Rice Soup


Carcass of a roasted turkey
2 carrots, chopped
2 medium-size onions, chopped
3 stalks celery with leaves, chopped
1/2 cup fresh parsley, stems included
1 teaspoon dried thyme
1 bay leaf
1 teaspoon peppercorns


Remove legs, thighs, wings, and all of the stuffing from carcass. Remove any meat still on bones (chop and refrigerate for use in soup recipe). Place carcass, bones, and remaining ingredients in a stockpot (you may have to crack the bones to fit your pot). Add just enough cold water to cover bones by 1 inch. Bring mixture to a boil, reduce heat, and simmer 4 hours, skimming surface frequently and discarding any white foam that forms on the surface. Remove from heat and cool.

Strain stock through a cheesecloth-lined colander or a fine sieve into a large bowl; discard bones, vegetables, and seasonings. Cool, then cover and refrigerate overnight. Once stock has cooled sufficiently for fat to solidify, remove and discard fat from top before using. Yield: about 4 quarts

Turkey and Wild Rice Soup


9 cups of soup

Preparation Time

20 Minutes

Total Time

10 Hours

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I'm confused by the recipes

I'm confused by the recipes in this segment. It is titled "Slow Cooker" recipes, but none of them use a slow cooker, but a dutch oven. Have I missed something here? Maybe there is a separate set of instructions I have not seen.

Hi, Tamara- The recipe is

The Editors's picture

Hi, Tamara- The recipe is listed under “slow cook” not “slow cooker.”