Ingredients:

  • 1 turkey carcass (with joints and skin)
  • 10 cups water
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 large russet potatoes, cubed
  • 3 cups shredded leftover turkey meat
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the turkey carcass, water, bay leaves, and peppercorns into a pot. Bring to a boil, then reduce to a low simmer for 30 minutes. Strain the liquid into a bowl and discard the bones.
  2. In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 6-8 minutes until onions are translucent.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Pour the strained broth back into the pot with the vegetables. Add the cubed potatoes, bring to a gentle simmer, and cook for 12-15 minutes until potatoes are fork-tender.
  5. Stir in the shredded leftover turkey meat and salt. Heat through for 3-5 minutes.
  6. Turn off the heat and stir in the fresh parsley and lemon juice.