Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: GusRobin on November 23, 2016, 04:13:16 PM
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I have never made turkey soup from scratch so I thought I would give it a try this year. Anyone have a good recipe they would like to share?
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I roast the carcuss and then boil it for stock and add, noodles or rice or dumplings and bunch of veggies. Tureky spices if you want.. a lil sage or a lil rosemary works. .☆´¯`•.¸¸. ི♥ྀ.
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Yes i have a question ,,how do i post a question to anyone i guess ,,have a rectec mini300 and wanting to cook a ham was asking for some ideas,,thank you ,,oh and yes i am new as u can tell
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Stock:
Pull most of the turkey meat from the carcass
Place the carcass in a LARGE pot with 12 cups of water, chopped onion, chopped celery, salt, pepper, and garlic
Bring the carcass to boil and turn down to a hard simmer
Simmer for about 45 minutes
Use a colander to separate the carcass, etc and the liquid
Place the liquid in a container in the refrigerator overnight
Pull the meat from the carcass and set aside overnight with the vegetables
The vegies will pretty much be mush
Turkey Noodle or Rice Vegetable Soup:
The turkey fat will have risen to the top and congealed
Remove the fat if desired
Put the turkey stock in a large soup pot
Add your favorite vegetables and then some ...
I like to add diced celery, onions, fresh sliced mushrooms, frozen peas and beans, a can of stewed tomatoes, zucchini, etc
Bring the vegies to a hard simmer and simmer for 30 minutes
Season with garlic, salt, pepper to taste
Add the pulled turkey from the carcass and I also add an ample amount of left over turkey as desired
Add diced potatoes and simmer for another 20 minutes until taters are al dante
Meanwhile, boil noodles or rice separately per directions
When soup is ready add noodles or rice to soup
Cook the noodles or rice separately so that they don't get soggy/mushy and will not absorb the soup liquid
Enjoy ... Bon appetit 8)
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that sounds really good but no rice or noodles for Ms. RAD
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We do pretty much the same as Pam described. We also like to add some cabbage and always add a little sage, thyme & rosemary and black pepper. It's a great way to use that leftover turkey carcass.
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Stock:
Pull most of the turkey meat from the carcass
Place the carcass in a LARGE pot with 12 cups of water, chopped onion, chopped celery, salt, pepper, and garlic
Bring the carcass to boil and turn down to a hard simmer
Simmer for about 45 minutes
Use a colander to separate the carcass, etc and the liquid
Place the liquid in a container in the refrigerator overnight
Pull the meat from the carcass and set aside overnight with the vegetables
The vegies will pretty much be mush
Turkey Noodle or Rice Vegetable Soup:
The turkey fat will have risen to the top and congealed
Remove the fat if desired
Put the turkey stock in a large soup pot
Add your favorite vegetables and then some ...
I like to add diced celery, onions, fresh sliced mushrooms, frozen peas and beans, a can of stewed tomatoes, zucchini, etc
Bring the vegies to a hard simmer and simmer for 30 minutes
Season with garlic, salt, pepper to taste
Add the pulled turkey from the carcass and I also add an ample amount of left over turkey as desired
Add diced potatoes and simmer for another 20 minutes until taters are al dante
Meanwhile, boil noodles or rice separately per directions
When soup is ready add noodles or rice to soup
Cook the noodles or rice separately so that they don't get soggy/mushy and will not absorb the soup liquid
Enjoy ... Bon appetit 8)
That sounds like a great one Pete!
Can you do us a favor and copy/paste that into the Recipes section as well? That will keep it accessible for all who will nee dot use up the turkey leftovers! ;D
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thanks all
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Thanks Pete!
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Stock:
Pull most of the turkey meat from the carcass
Place the carcass in a LARGE pot with 12 cups of water, chopped onion, chopped celery, salt, pepper, and garlic
Bring the carcass to boil and turn down to a hard simmer
Simmer for about 45 minutes
Use a colander to separate the carcass, etc and the liquid
Place the liquid in a container in the refrigerator overnight
Pull the meat from the carcass and set aside overnight with the vegetables
The vegies will pretty much be mush
Turkey Noodle or Rice Vegetable Soup:
The turkey fat will have risen to the top and congealed
Remove the fat if desired
Put the turkey stock in a large soup pot
Add your favorite vegetables and then some ...
I like to add diced celery, onions, fresh sliced mushrooms, frozen peas and beans, a can of stewed tomatoes, zucchini, etc
Bring the vegies to a hard simmer and simmer for 30 minutes
Season with garlic, salt, pepper to taste
Add the pulled turkey from the carcass and I also add an ample amount of left over turkey as desired
Add diced potatoes and simmer for another 20 minutes until taters are al dante
Meanwhile, boil noodles or rice separately per directions
When soup is ready add noodles or rice to soup
Cook the noodles or rice separately so that they don't get soggy/mushy and will not absorb the soup liquid
Enjoy ... Bon appetit 8)
That sounds like a great one Pete!
Can you do us a favor and copy/paste that into the Recipes section as well? That will keep it accessible for all who will need to use up the turkey leftovers! ;D
Done T ... I put under the Poultry section ...
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As soon as the turkey is carved squirrel away the wings , & drumsticks if you can .
The darker meat tastes better in soups ( mine goes in gumbo,& jambalaya usually)
The carcass will make a second cook.
Don't skim the fat that's what tastes good.
Watch salt some brined or enhanced turkeys will provide all the salt the dish required.
Other wise Smoker Pete looks good!
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As Pam mentioned (but didn't emphasize) ROAST THE CARCASS (and veggies) before you make your stock. It adds great depth and taste. Forty five minutes in a 400o oven is perfect.
Jes' sayin'.
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As Pam mentioned (but didn't emphasize) ROAST THE CARCASS (and veggies) before you make your stock. It adds great depth and taste. Forty five minutes in a 400o oven is perfect.
Jes' sayin'.
emphasizing roast all..he's right again..can I say that? .☆´¯`•.¸¸. ི♥ྀ.
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Also, you can after you roast the carcass & veggies, cook the stock in a pressure cooker for 1 hour. I love these pressure cooker recipes. .☆´¯`•.¸¸. ི♥ྀ.
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Also, you can after you roast the carcass & veggies, cook the stock in a pressure cooker for 1 hour. I love these pressure cooker recipes. .☆´¯`•.¸¸. ི♥ྀ.
Not sure what you mean. Roast the carcass and cook the carcass and stock in the pressure cooker? Or after boiling it then put in the PC.?
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Also, you can after you roast the carcass & veggies, cook the stock in a pressure cooker for 1 hour. I love these pressure cooker recipes. .☆´¯`•.¸¸. ི♥ྀ.
Not sure what you mean. Roast the carcass and cook the carcass and stock in the pressure cooker? Or after boiling it then put in the PC.?
Roast carcuss and veggies in oven at 400º for an hour then add to pressure and cook for an hour. Makes the best stock. .☆´¯`•.¸¸. ི♥ྀ.
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thanks
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I found this recipe a couple of years ago and made it for the wife's quilt guild meeting and there was none left. I used a smoked turkey brined in Smokehouse Rob's brine w/cure 1 added, I'm getting ready to make another batch this afternoon using the leg and wing meat from this years bird to add some meat to it. Last time I made it I doubled the recipe and added a whole smoked turkey to the recipe.
Turkey Soup with Root Vegetables
Prep Time: 40 Minutes Ready In: 4 Hours 20 Minutes
Submitted By: kdonofrio Cook Time: 3 Hours 40 Minutes Servings: 6
"Parsnip and rutabaga join carrots and celery in this flavorful use of a Thanksgiving turkey carcass."
Ingredients:
1 roast turkey carcass, cut into pieces
12 cups cold water
3 stalks celery, chopped
2 carrots, chopped
1 Spanish onion, chopped
1/4 bunch Italian parsley
2 bay leaves
12 whole black peppercorns
2 tablespoons olive oil 1 red onion, chopped
2 stalks celery, diced
2 carrots, diced
1 large parsnip, peeled and diced
1/2 pound rutabagas, peeled and diced
2 cloves garlic, minced
2 tablespoons minced Italian parsley
salt and black pepper to taste
1 cup uncooked orzo pasta
Directions:
1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes