Turkey Soup

2016-04-14

I've never used raw turkey to make soup. I prefer to roast or braise a turkey and then use the leftovers in various soups. The method remains the same as with other birds: boil it with whatever vegetables you like. Because turkey is a big bird with a strong flavor, I always made larger quantities at one time.

I have canned turkey leftovers with carrots and potatoes for soup. However, use raw turkey for canning the meat only, without any vegetables.

INGREDIENTS

This is what you need for 10 quarts:

1 lb. turkey leftovers
3 large potatoes
1 head of iceberg lettuce
1 small green cabbage
3 medium onions, peeled
1lb. carrots, peeled, sliced
1 celery
S&P

optional:

6 garlic cloves, minced

Pic1: turkey soup

Directions

Combine all ingredients in a large stock pot.
I left the lettuce, cabbage, onions whole.
Bring to a boil over medium heat.
Add S&P to taste.
Reduce heat and simmer for 44 minutes to 3 hrs, per personal preference.
The longer you cook it, the stronger the turkey flavor will be.
If you want firmer vegetables, wait to add them until 20-30 minutes before you're done.
Adjust the seasoning before serving.
Serve and enjoy.

Pic2: vegetables
Pic3: and leftover turkey
Pic4: simmer

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org