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Thread Number: 88929
/ Tag: Recipes, Cooking Accessories
How Many Folks Made Turkey Soup This Year |
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Post# 1134933 12/1/2021 at 05:45 (877 days old) by combo52  (50 Year Repair Tech Beltsville,Md) |
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 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 | ||
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Post# 1134953 , Reply# 1 12/1/2021 at 10:03 (876 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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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).
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Post# 1134954 , Reply# 2 12/1/2021 at 10:07 (876 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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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.
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| Post# 1135044 , Reply# 3 12/2/2021 at 07:00 (876 days old) by vacerator (Macomb, Michigan) | ||
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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. | ||
| Post# 1135057 , Reply# 4 12/2/2021 at 09:41 (875 days old) by runematic (southcentral pa) | ||
 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. | ||
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Post# 1135150 , Reply# 7 12/3/2021 at 06:29 (875 days old) by SudsMaster (SF Bay Area, California) |
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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. | ||
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Post# 1135738 , Reply# 11 12/9/2021 at 11:40 (868 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers) |
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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! | ||
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