Now that you have picked that carcass clean, you can roast the bones, prepare your mire poix (carrots, celery, and onions–a little garlic never hurt too), hang your sachet d’epices (parsley stems, whole cloves, peppercorns, thyme, and a bay leaf in a cheese cloth-sack) from your biggest stock pot, add water, and simmer all the ingredients for hours! Sound like a lot of work? Don’t worry!

If your carcass is actually on its way to the landfill right now along with your skinny-pants, you can substitute a good stock straight from the store for this one, and as usual, we recommend Savory Choice.


  • 1 gallon homemade turkey stock or 3 pouches Savory Choice Turkey Broth Concentrate
  • 1 carrot diced
  • 1 onion diced
  • 3 stalks celery diced
  • 2 T Olive Oil
  • 3 cloves garlic
  • 2 t poultry seasoning
  • 1 14oz. can tomatoes, diced and seeded
  • 1-1/2 lbs of white and dark turkey meat
  • 2 bay leaves
  • Turkey carcass (optional)
  • 1 cup white wine
  • 1 gallon water (if you are using Savory Choice Broth Concentrate)
  • 1-1/2 T salt
  • Black pepper to taste

In a 2 gallon pot over medium heat, heat the olive oil, add the onions carrot and celery. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and bay leaves. Continue to cook for an additional 2 minutes, add the Stick Pouches (or your stock), water (if using the pouches), wine, carcass, and poultry seasoning. Bring to a boil and allow to simmer for 20 minutes. Add the tomatoes, turkey meat, salt and pepper. Increase heat, bring back to a boil and turn down to a simmer. Simmer for an additional 10 minutes. Serve warm.


About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE