Smoked turkey soup is a great way to follow up your Thanksgiving dinner and use some of that leftover turkey and those bones from the turkey. And this does not have to be exclusive to your Thanksgiving leftovers, anytime you have made a turkey and have leftovers, this is a great way to use them . During those colder months, there is not doubt, everyone in the family will love this smoked turkey soup recipe and it will warm you to the bones when its cold out!
So I did this smoked turkey soup on my Weber Kettle, using a pecan wood and some B&B char logs. I did a snake method on the Kettle and set out for a temp of 225°.
Smoked Turkey Soup Preparation
First thing we need is the turkey. After Thanksgiving I will collect the bones and whatever meat is left, in particular I am looking for those smaller pieces that are perfect for a soup. I will usually do this the day after Thanksgiving but I have also vacuumed sealed what I gather and do it at a later time. If you happen to have too many leftovers from Thanksgiving, vacuum seal it all and do it at a later time. It is just as good!
For starters we are going to slice some vegetables. For this soup I used celery, carrots and potatoes. Slice them up in the manner you prefer for your soups. I used 5 stalks of celery, 5 small potatoes and a handful of baby carrots. Once I sliced or diced everything up I threw it into a pan with a tablespoon of olive oil and sautéed them for about 15 minutes, just enough to start softening them up.
I typically use a vegetable broth for this smoked turkey soup recipe. For this particular version I tried something different and used Better Than Bullion, which I got at Costco. I will say, I could not tell a big difference in using this vs. actual broth so go with what you have or works best for you. You could also go ahead with some chicken broth, I have always made this soup with vegetable broth.
I used my 5qt. cast iron Dutch oven for this smoked turkey soup recipe. As a side note, if you have not yet purchased one, look into it. These things are great and very versatile. Lodge is the cream of the crop and as long as that fits your budget I would recommend going with a Lodge. Once you have your broth ready, go ahead and add the vegetables in, along with the turkey. Add some salt and pepper to taste and you are ready to get this on the smoker.
Time To Smoke
Now that your Dutch oven is filled and ready to go, let’s get our smoked turkey soup on the smoker. As I mentioned above, you are going to set your temperature for 225°. I would recommend this regardless of what style smoker you are using.
What we are ultimately looking to accomplish, especially if you are using any turkey bones if to have any meat left on the bones, just falling off when you pull the bone out of the broth. Again, this applies if you are using bones, your other goal is to try and pull as much flavor as you can from those bones. That is why I do not go heavy with a lot of other spices in the soup, the turkey bones should provide a lot of flavor and I already love how easy it is to pull this entire recipe together.
The only thing you need to do is on occasion give the soup a stir just to keep that smoke flavor catching all parts of the turkey and vegetables in the Dutch oven.
So the soup is on and you are going to let it ride for about 5 hours. By then any meat left on those bones should be falling off and what is not, should come off easily enough with a knife. After you hit that 5 hours mark, go ahead and pull it off. You are ready to serve while hot, although it may need a few minutes too cool down after being on for 5 hours.
Smoked Turkey Soup Wrap Up
So you are serving you soup now. You can add a nice French or Italian loaf of bread to dip in there or garnish it with some parsley or scallions.
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- Approximately 1lb of leftover turkey
- Better Than Bullion, Vegetable (or any other version of a vegetable broth)
- 5 stalks of celery
- 4 potatoes
- 1 cup of diced baby carrots
- Salt to taste
- Pepper to taste
- 1 tbsp. of olive oil
- Start your smoker to a temperature of 225, using pecan wood and for this I used B&B char logs, with a snake method.
- Slice the potatoes, carrots and celery.
- Sauté the potatoes, carrots and celery for about 10-15 minutes using the 1 tbsp. of olive oil.
- Follow the directions for the Better Than Bullion based on the amount of soup you are making
- Add the turkey and potatoes, carrots and celery to the broth
- Place on the smoker and smoke for 5 hours or until the turkey is falling off the bones
- Remove from the smoker and serve while hot
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 140mgCarbohydrates: 18gFiber: 3gSugar: 2gProtein: 15g
This data was provided and calculated by Nutritionix on 1/24/2022