Deerqueen
12-01-2002, 02:45 PM
TURKEY SOUP
Start with a medium to large, stuffed, turkey, or two
large roasting chickens, stuffed. Cook on a grill, or
in the oven - I like the grill - indirect heating
method with charcoal. Cook until done. Eat what you
want, but don't throw ANYTHING away! Keep the bag of
goodies and the neck (if you have a store bought
turkey). Keep all of the skin and bones, even the
stuff left on plates. Inside the carcass you have
stuffing that you couldn't get out - that's good! Set
aside all of the trimmed meat that is left and
refrigerate. You should just be refrigerating good
meat - no bones, skin...
In a LARGE pot put everything except the meat and cover with water.
Bring to a slow boil and reduce to a very slow roll,
covered. Over the next 24 hours stir when you get a
chance. Sir more toward the end, breaking up any
solid, meaty, pieces. After 24 hours allow to cool
enough to handle. Strain through a colander and
dispose of bones and assorted slop. To make the broth
a bit better add several cubes of chicken and several
cubes of beef bullion. You should have over a gallon
of broth. Return to slow roll and start to add:
onion (I add two to three big Spanish - diced large)
garlic (I add a whole hand full of cloves - crushed)
3 to 6 large carrots
green pepper (I just use one medium to large - chopped
fairly fine)
celery (I use about six stalks - diced large)
Stewed tomatoes (YEP! - at least one can if you like em..)
poultry seasoning (I guess about one tablespoon, maybe
more).
Keep the slow roll going until the vegetables
are done to your liking. Taste and add
additional/other seasonings to taste. Add as much of
the refrigerated meat as you see fit. Cook about one
half hour more.
I have added frozen corn. If you like noodles cook
them separately and add them to the bowl of soup when
you serve it. Of course, you could add potatoes, barley or
rice, instead of noodles.
If you don't like green pepper or tomatoes. leave them out...
no two batches are the same
Experiment...
Enjoy
:D ;)
Start with a medium to large, stuffed, turkey, or two
large roasting chickens, stuffed. Cook on a grill, or
in the oven - I like the grill - indirect heating
method with charcoal. Cook until done. Eat what you
want, but don't throw ANYTHING away! Keep the bag of
goodies and the neck (if you have a store bought
turkey). Keep all of the skin and bones, even the
stuff left on plates. Inside the carcass you have
stuffing that you couldn't get out - that's good! Set
aside all of the trimmed meat that is left and
refrigerate. You should just be refrigerating good
meat - no bones, skin...
In a LARGE pot put everything except the meat and cover with water.
Bring to a slow boil and reduce to a very slow roll,
covered. Over the next 24 hours stir when you get a
chance. Sir more toward the end, breaking up any
solid, meaty, pieces. After 24 hours allow to cool
enough to handle. Strain through a colander and
dispose of bones and assorted slop. To make the broth
a bit better add several cubes of chicken and several
cubes of beef bullion. You should have over a gallon
of broth. Return to slow roll and start to add:
onion (I add two to three big Spanish - diced large)
garlic (I add a whole hand full of cloves - crushed)
3 to 6 large carrots
green pepper (I just use one medium to large - chopped
fairly fine)
celery (I use about six stalks - diced large)
Stewed tomatoes (YEP! - at least one can if you like em..)
poultry seasoning (I guess about one tablespoon, maybe
more).
Keep the slow roll going until the vegetables
are done to your liking. Taste and add
additional/other seasonings to taste. Add as much of
the refrigerated meat as you see fit. Cook about one
half hour more.
I have added frozen corn. If you like noodles cook
them separately and add them to the bowl of soup when
you serve it. Of course, you could add potatoes, barley or
rice, instead of noodles.
If you don't like green pepper or tomatoes. leave them out...
no two batches are the same
Experiment...
Enjoy
:D ;)