How Many Folks Made Turkey Soup This Year

[combo52]

I roasted a 16 pound turkey in the Gas Micro-Convection range again the year, fed 8 people with it and put the rest of the bird in a 20 quart stock pot and boiled with onions etc.

 

After refrigerating it overnight I separated all the remains meat from the bones and skin etc.

 

I cooked 6 cups of a wild rice blend in the pressure cooker [ 2 batches ] and a batch of carrots and cut-up celery in the PC again.

 

Then put everything back in the 20 QT pot and added a gallon of home canned tomato juice with some spices [ black pepper, nutmeg, thyme, and salt ]

 

The pile of bones etc were ground up in the National-Kitchenaid disposer in just under 2 minutes with about 4 gallons of cold water to flush down the drain to be made into fertilizer.

 

Result 18 quarts of great soup, I put it into 10, 45 Oz containers, 8 went into the freezers and two into the refrigerators for use this week.

 

John 

 

[jamiel]

I did...spatchcocked a 12 lb turkey, roasted it. After a couple days eating off it, Brian disassembled. Put bones/skin into the pressure cooker along with leek and celery tops, some carrots, bay leaf or 2, some pepper corns. Cooked about 45 mins. About 48 ozs of lovely jellied stock which I strained and re-introduced some carrot/celery/onion and some of the meat. Boiled noodles separately and served big bowls with home-made croutons (out of the end of the baguette I'd used for stuffing).

 

[jamiel]

Last night was Turkey Tetrazzini---dirtied lots of dishes but cleaned out the last of the remains. It was good. Layered in a rectangular Pyrex was noodles, the last of the turkey, an 8 oz tub of mushrooms sliced and sauteed in oil/butter, a bit of onion and pepper, and a nice cheese sauce (comte/pepper cheddar/parmesan) with the last of the gravy stirred in and seasoned with some dry and Dijon mustard. Topped with a handful of stuffing cubes and baked at 333 degrees for about 40 minutes until browned and bubbling.

 

[vacerator]

Not yet,

but I saved the carcass and larger bones from the thighs, and legs. We finished our leftovers yesterday, so I'm getting another breast today for soup.

 

[runematic]

I did 2 turkeys this year.  I did a 25lb bird for the guys at bear camp.  It was brined for about 16 hours and then it was smoked for 5 hours on the traeger the day before I left.  I cut it up and put it in pans for reheating and serving at camp.   I used turkey stock that I had canned before to keep the meat moist on reheating.  Then at camp, I used more smoked turkey stock that I had already canned to make a great noodle soup.  Sorry no pix.  When I got back from camp, I made stock out of the carcass and froze about 15 quarts of great smoked stock.

 

For Thanksgiving, I smoked a 17lb turkey that was fresh off the farm. We have a long time customer that raises about 20 birds a year.  It was killed and dressed on tuesday, delivered to me on wednesday and smoked thursday.  THAT'S FRESH!  It only worked out to about $2.50/lb.  Very reasonable for a local fresh bird.  It was brined as well for about 14 hours and smoked for 5 hours.

 

I just finished canning  16 quarts of stock I made from this bird.   

 

[roykelly2]

Turkey soup... YUM!

Covered the bones, skin, and tail with water in the old roaster after we ate and cooked them overnight. Pulled out big bones and strained the water to get all the smaller bones. Bones into the compost, and skimmed the fat to mix into kitty food. Had some leftover meat. Diced it, some of my homegrown carrots, potatoes, onion and tomato and added into the roaster, then cooked all day. Add noodles for the last hour. Feeds the four of us for one meal and we have 12 quarts to can

 

[mattl]

Wow, looks great!  I've never added tomatoes to turkey soup, mostly just broth and veggies and of course turkey.

 

This year I spent Thanksgiving with family, about 20 of us, then afterwards on Sunday I dry brined the 2nd half of last years 12lb turkey I spatchcocked.  Instead of using buttermilk as I did last year I saw variations that used buttermilk powder and did that. 2T buttermilk powder, 1/2 T Kosher salt, and 1/2t. Fresh ground black pepper per pound.  Fantastic flavor.  Will do it again.  

 

[sudsmaster]

Typically I'll save up bones in the freezer in large Zip-Lok bags. Then when I have enough, I use an Instapot cooker to make broth from the bones. It's set at 2.5 hours on the broth setting. I add a little salt and vinegar to help dissolve the minerals. Enough water just to cover the bones. The result is a concentrated broth that often will jell when refrigerated. Then filtered through a mesh basket. And yes, the bones go into the compost pile. If I don't need to use the broth right away, it goes into containers and is frozen for later usage. Often I mix the bone broth 50/50 with water to make brown rice later, again in the Instapot. And yes, the bones go into the compost pile. Nothing goes to waste!

I do this year-round not just with turkey bones, but also chicken and beef/pork/lamb bones.

 

[roykelly2]

I use mine many times through the year

Like Sudsmaster said "not just with turkey bones, but also chicken and beef/pork/lamb bones."

Nothing goes to waste. The larger bones also get dry roasted in the big oven at $00 for two hours - really improves the flavor. If I am making broth I will also add carrots, celery, and onion, then cook at 250 for at least 12 hours, then strain. When it cools I skim off most of the fat and keep it for cooking and cat and dog treats. I usually freeze the most of it in quart size zip-lock bags. I put them on a plastic cutting board and lay them flat to freeze (they store better.

We make soup and stews in our roasters for family gatherings - usually 10 or 12 at the small ones and many more at the larger ones. We also use them for baking cakes, pies, stuffing/dressing. Along with the Kitchen Aid mixer and attachments, the B&D Waffle iron/griddle, the old hand cranked tools for everything, and the meat slicer, this one of the tools that is always near to hand in our kitchen

 

[iej]

Turkey’s been the Xmas tradition here since Dickens and others established the fantasy of the Victorian festive feast. However, I have to say it’s my least favourite meat. I’ve just never been a fan. Always found it too gamey and it makes the cat pass wind.

I’ve tended to shake things up a bit. Last year we had duck with a really nice orange sauce with a little kick of orange liqueur in the recipe. I made the traditional ham and did a huge spread of interesting vegetables and side dishes and I made a vegetable soup as a starter.

Seems the cat prefers duck too lol

 

[maytagbear]

iej --

There is also salmon. One of the best smaller Thanksgivings I attended, the main course was the roast salmon. Delectable.

Lawrence/Maytagbear

The late Maeve Binchy, my favourite Irish writer said that salmon was far more the Irish, real Irish thing for St Patrick's Day. If Maeve said so, good enough for me.

 

[jetcone]

Nice looking soup there!

I did a 12 pound turkey and made soup this week. So far on made a simple broth. Yesterday I inflected it with chinese dumplings and mountain cabbage! It was deelish, I now have 4 quarts of broth in the fridge. Today will probably make noodles with carrots and celery.

Kept some breast meat and gravy and made a hot roast turkey sandwich for breakfast today YUM !

Love cooking turkey!