Turkey Neck Soup

A wonderful turkey neck soup for the day after Christmas. When you have a large turkey with lots of leftovers, a big pot of soup is a great way to get through the week before New Years.

Soup for the soul….there is nothing better 🙂

Cook up the turkey carcass, along with the neck till it is cooked and the meat has fallen off the bones.

After you have cooked the carcass for at least one hour, set aside off the heat and let cool.

Remove the bones, and drain the liquid making sure that you get all of the small turkey bones. Leave overnight. The next day you need to skim the fat from the top of the soup pot.

Add the vegetables, along with the boullion and herbs….and simmer.


carcass from cooked 20 lb turkey ( remove skin )
chicken neck
3-4 quarts water
2 tsp celery salt
1/2 tsp black pepper
1 tsp poultry seasoning
2 bay leaves
1 cup uncooked soup mix ( beans, barley and a blended mix )
2 large carrots, peeled, sliced
2 small parsnips
1 onion, chopped
2 green onions
2 celery stalks, chopped
1 cup cut-up cooked turkey
3 Tbsp fresh parsley, chopped if desired
1 tsp thyme
3-4 cubes chicken and beef oxo cubes
( left over veggies from Christmas dinner – brussels, beans etc )


1.Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.

2.Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

3.Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley mix. Bring to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.

4.Stir in carrots, pasnips, onion, celery and other left over veggies.

Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and soup mix is cooked.

5.Stir in chopped parsley.

Serve hot with rolls and butter or crackers.


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