Step 1

Start with as many turkey scraps as you can possibly save from the turkey, including things like skin and bones that you might otherwise throw away.

Step 2

Don’t add turkey “giblets” which often come packed inside the turkey.

Step 3

Along with the turkey scraps and bones, be sure to include a generous amount of onion, celery, and carrots. This is a good place to use things like the celery ends or leaves that get cut off.

Step 4

I leave the vegetables in fairly big pieces so they’re easier to scoop out at the end.

Step 5

Put the turkey scraps and bones, carrots, celery, and onion into a large soup pot, add some thyme and sage and a bit of Penzey’s Turkey Soup Base (affiliate link) and cover with water.

Step 6

If you don’t have Penzeys Turkey Soup Base, another brand I’ve used is Better than Bouillon Turkey Base, which is sold in many grocery stores.

Step 7

If you have a big roasting pan that you cooked your turkey in, simmer the stock right in the pan, which will let all those browned bits of turkey and skin get cooked off and they’ll add flavor to your stock.

Step 8

Let the stock simmer and reduce all day, until the flavor is as concentrated as you’d like it.

Step 9

Then strain and put it into containers for the freezer and you can enjoy turkey soup all winter long!