How Long Can You Keep a Turkey Carcass Before Making Soup?

The day after Thanksgiving many home cooks are left with a turkey carcass and wondering what to do with it. While some may be tempted to simply throw it away a turkey carcass can be transformed into a delicious homemade broth or soup with a little planning and know-how.

Why Save the Turkey Carcass?

There are several great reasons to save your turkey carcass rather than sending it straight to the trash can

• Flavor – The bones, cartilage, and any clinging meat left on the carcass impart tremendous flavor. This can form the base for turkey broth, soup stock, or gravy.

• Nutrition – Simmering the carcass draws out nutrients like calcium, phosphorus, magnesium, and potassium from the bones. This enhances the nutritional value of broth or soup made from the carcass.

• Frugality – Getting extra use from the turkey carcass helps stretch your food dollars Homemade broth or soup from the carcass costs just pennies per serving

• Reduce Waste – Finding uses for turkey leftovers like the carcass cuts down on food waste.

How Long Does a Turkey Carcass Last?

To safely save a cooked turkey carcass for making broth or soup, it’s important to understand how long it will keep under refrigeration and freezing:

• Refrigerated: A cooked turkey carcass will keep refrigerated for 3-4 days.

• Frozen: Both raw and cooked turkey carcasses can be frozen for extended storage. Frozen, a turkey carcass will last for 4-6 months in an airtight container or freezer bag.

Always rely on your senses – if a turkey carcass smells unpleasant or appears slimy, it has spoiled and should be discarded. Do not taste questionable turkey to determine if it has gone bad.

Tips for Storing the Turkey Carcass

Follow these guidelines to safely store your turkey carcass:

• Refrigerate or freeze the carcass as soon as possible after removing the meat. Do not leave it sitting out.

• Wrap bones tightly in foil or plastic wrap to prevent drying out. Place in a zip-top bag if freezing.

• Keep the carcass at the back of the fridge or bottom of the freezer where temperature is most constant.

• Label bags or containers with the date. Use oldest turkey carcasses first.

• If freezing, leave headspace in containers as liquids expand during freezing.

• Consume broth or soup made from the carcass within 4 days. Freeze for longer storage.

How to Make Turkey Broth from a Carcass

Making your own turkey broth from the leftover carcass is simple. Here’s a basic process:

• Place the turkey carcass in a large stockpot and add any vegetable scraps or herbs you have on hand. Cover with water by 2-3 inches.

• Bring to a boil over high heat, then reduce heat and simmer for at least 2 hours, up to 8 hours or longer. Skim off and discard foam that rises to the top.

• Strain the broth through a mesh strainer. Pick off any edible meat to use in soup. Discard carcass and solids.

• Cool broth quickly, then refrigerate overnight. The next day, remove the hardened fat layer and discard.

• Use broth immediately or portion into containers and freeze for later use.

For enhanced flavor, try adding a splash of apple cider vinegar or white wine while simmering. You can also roast the bones at 400°F for 30 minutes before making broth to draw out extra flavor.

How Long Does Homemade Turkey Broth Last?

The shelf life of your homemade turkey broth will vary based on ingredients and storage method:

• Turkey broth kept in the refrigerator will last for 3-4 days.

• If freezing broth, it will keep for 4-6 months in airtight containers.

• For longest shelf life, portion broth into ice cube trays and freeze. Transfer to freezer bags once solid. Use a few cubes at a time.

If broth smells unpleasant or appears discolored, it has spoiled and should be discarded. Do not taste questionable broth.

Tips for Making Turkey Soup from a Carcass

Once you’ve extracted maximum flavor from the turkey carcass into broth, you can use the broth as the base for a hearty post-Thanksgiving turkey soup. Here are some tips:

• Focus on adding vegetables, greens, and small pasta or grains like rice, barley, or quinoa to your soup. The broth provides plenty of turkey flavor.

• Sauté aromatics like onion, celery, and garlic in olive oil first to enhance flavor.

• Shred any residual meat from the carcass and add to soup. Cook just until heated through.

• Too much turkey meat can make soup taste dry. Add more broth if needed.

• Freeze turkey soup in portion-sized containers to reheat for quick meals later.

• Add a squeeze of lemon juice right before serving. A sprinkle of fresh herbs adds brightness and color.

Food Safety Tips

When working with poultry products like turkey carcasses, food safety is essential. Keep these precautions in mind:

• Wash hands, utensils, sink, and anything else that touches raw turkey with hot soapy water to avoid cross contamination.

• Use separate cutting boards for raw poultry and other ingredients. Never place cooked foods on a board that touched raw meat.

• Refrigerate broth and soup within 2 hours of cooking. Do not leave at room temperature.

• Simmer soup and broth for at least 10 minutes before serving to destroy any bacteria.

• When reheating soup or broth, heat it to 165°F or hotter. Bring it just to a boil.

• Discard any turkey carcass, broth, or soup that smells unpleasant or looks spoiled. Do not taste questionable foods.

Getting the most use from your holiday turkey makes good economic and environmental sense. With proper storage and handling, a turkey carcass can be used to make broth and soup for several days after Thanksgiving. Follow these guidelines for how long you can keep a turkey carcass before making soup, plus tips for safety and maximizing flavor.