Wild Turkey Vegetable Soup Recipe

A great-tasting homemade soup made with wild turkey legs and thighs, and your choice of seasonal vegetables

By: Scott Leysath, "The Sporting Chef"

Wild Turkey Vegetable Soup Recipe (The Sporting Chef)

Top your wild turkey soup with shredded Parmesan cheese just before serving. (Photo courtesy of “The Sporting Chef”)

Here’s what I do with my turkey legs and thighs. They’re often too tough to gnaw on, but still great for making soups and stews. Whenever I roast a whole turkey, I hack off the legs and make a pot of soup. If you have a pile of uncooked turkey legs, first roast them with some onions, carrots and celery for about 1 ½ hours at 400 degrees. You want them to be well-browned, but not burned.

The choice of vegetables to use in this wild turkey soup recipe is entirely up to you. I’ve listed the ones I usually use, but pick what looks best in your market or garden. I add the vegetables to the soup at the end so that they do not overcook and eat like baby food.

Serves: 6-8
Prep time: 30 minutes
Cook time: 4.5-6.5 hours
Total time: 5-7 hours


  • 6-8 wild turkey legs
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 onion, quartered
  • Pan spray
  • Water
  • 6 whole garlic cloves
  • 3 sprigs fresh rosemary (optional)
  • 1 (14-ounce) can diced tomatoes with juice
  • ½ cup onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup zucchini squash, sliced
  • 1 cup yellow squash, sliced
  • 3 cups cooked pasta
  • 2 tablespoons cornstarch mixed with equal part cold water
  • ½ cup shredded Parmesan cheese


1. Preheat oven to 400 degrees.

2. Place turkey legs and next 3 ingredients in a roasting pan and spray contents liberally with pan spray. Place in oven; brown legs and vegetables evenly, turning once or twice while roasting.

3. Remove contents and transfer to a large stockpot. Add some water to the roasting pan to loosen any bits stuck to the pan. Pour liquid into stockpot. Fill pot with cold water, about an inch over contents of pot.

4. Bring to a boil and then lower heat and simmer over low heat for 4-6 hours. Add water as needed to just cover contents of pot.

5. Place a colander (preferably lined with cheesecloth) over another stockpot. Pour contents of simmered legs, etc. through colander into the new pot. Reserve contents of colander and allow to cool. You should have roughly 1 ½ quarts of liquid. If more liquid is needed, add some water or, better yet, chicken broth.

6. Add diced tomatoes, onion, garlic and carrots to pot and simmer over medium heat for 10 minutes. When turkey legs have cooled, remove meat and add to pot.

7. Add remaining vegetables and cook for 5 minutes. Add pasta and cornstarch mixture; cook for 5 minutes more.

8. Spoon hot soup into bowls and top with Parmesan cheese.