The Day-After Turkey Soup

Yields: 6-8 servings, Prep Time: 10 minutes, Cook Time: 3 hours

This is the perfect recipe to use up your leftover Thanksgiving turkey next weekend! The superstar ingredient is the white vinegar. It makes the meat easier to remove from the bones and also draws out calcium and flavor.


1 leftover turkey carcass
2 tbsp. of white vinegar
2-3 large russet potatoes, skinned and chopped
2 cups of barley
4 carrots, sliced
3 celery ribs, diced
2 large onions, diced


  1. Put the turkey carcass in a large stockpot, cover it with water, and add the vinegar.
  2. Cover the pot, and simmer over low heat for 3 hours, adding more water as needed.
  3. Remove the carcass, and let it cool. Pull the meat from the bones, and put it back into the pot, along with the rest of the ingredients.
  4. Cook the soup for another hour before serving.

This delicious recipe can be found in our brand-new cookbook, Vital Vinegar Cookbook “Cures”! Follow us on Facebook for even more recipe sneak peeks… Or try our cookbook FREE for a full 21 days in your own home with our Free Preview!

1 Comment

  1. Basically…you’re making Turkey-Bone Broth. Which if you traded out the white vinegar w/Apple Cider Vinegar, even better!

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