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Gordon Ramsay Turkey Carcass Soup

Gordon Ramsay Turkey Carcass Soup - recipe card
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A deeply savory, slow-simmered soup made from the stripped carcass of a roasted turkey, infused with thyme, garlic, and root vegetables. The broth is rich and golden, with tender morsels of turkey and vegetables in every spoonful. It’s the ultimate zero-waste comfort food that tastes even better the next day.

Ingredients

Scale
  • 1 turkey carcass (from a 12–14 lb roasted turkey), meat removed and reserved, broken into pieces
  • 12 cups cold water
  • 2 medium onions, roughly chopped (divided)
  • 3 medium carrots, roughly chopped (divided)
  • 3 celery stalks, roughly chopped (divided)
  • 4 cloves garlic, smashed and peeled
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tbsp kosher salt, plus more to taste
  • 1 tsp black peppercorns
  • 2 tbsp olive oil
  • 1 leek, white and light green parts only, sliced into 1/2-inch half-moons
  • 2 cups diced leftover turkey meat
  • 2 medium parsnips, peeled and cut into 1/2-inch dice
  • 1/2 cup pearl barley, rinsed
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions

  1. Break down the turkey carcass: use kitchen shears or your hands to separate the bones, removing any large pieces of meat and setting them aside. Place all bones, skin, and cartilage into a large stockpot. Add 12 cups cold water, ensuring the carcass is fully submerged.
  2. Add half of the chopped onion, half of the carrots, half of the celery, the smashed garlic, thyme sprigs, bay leaves, 1 tbsp kosher salt, and peppercorns to the pot. Bring to a boil over high heat, then immediately reduce to low and skim off any gray foam that rises to the surface using a ladle or spoon.
  3. Simmer uncovered on low heat for 2 hours. Do not let it boil vigorously; a gentle simmer prevents the stock from becoming cloudy. Skim foam occasionally during the first 30 minutes.
  4. After 2 hours, strain the stock through a fine-mesh sieve into a large bowl or second pot, discarding the solids. You should have about 8 cups of rich, golden broth. If you have more, simmer it down until reduced to 8 cups; if less, add water to reach 8 cups.
  5. Wipe the stockpot clean, then heat 2 tbsp olive oil over medium heat. Add the remaining onion, carrots, celery, and the sliced leek. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent but not browned.
  6. Add the parsnips and pearl barley to the pot and stir for 1 minute to coat with oil. Pour in the strained turkey broth and bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes, or until the barley and parsnips are tender.
  7. Stir in the reserved diced turkey meat and simmer for 5 minutes to heat through. Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper. The soup should be savory and well-seasoned.
  8. Remove from heat and stir in the chopped parsley and fresh lemon juice. The lemon brightens the broth and balances the richness. Let the soup rest for 5 minutes before serving to allow flavors to meld.
  9. Ladle into warm bowls, making sure each portion gets plenty of vegetables, barley, and turkey. Serve with crusty bread if desired.

Notes

Store soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Reheat on the stovetop over medium-low heat until simmering, or in the microwave in 1-minute intervals, stirring between each, until hot. If the soup thickens too much upon reheating, add a splash of water or chicken broth.

Nutrition

Keywords: turkey carcass soup, leftover turkey soup, turkey broth recipe, zero waste soup, British turkey soup, homemade turkey stock, root vegetable soup, thyme turkey soup, Gordon Ramsay soup, post-Thanksgiving soup, stovetop turkey soup, healthy turkey soup

Find it online: https://gordonramsayeats.com/gordon-ramsay-turkey-carcass-soup/