Re: Turkey Soup
Interesting timing, Froggy. I just finished stuffing 12 quarts of turkey "soup" (more like stew) into the freezer. It is one of my favorite quick meals.
This time I got a 15LB young tom on sale for $.48/LB.
Thaw, stuff into a 21QT cast aluminum stock pot (began life as a canner) with 3 cut up onions, 5 cut up sticks of celery, 2TBS salt, 1TBS black pepper, 1TBS thyme, 1TBS oregano, 1TBS tarragon, 1/2cu. chopped parsley and 1/2cu chopped fresh basil.
Cover with water and simmer for about 3 or 4 hours or until the meat is easy to pull off the bones.
Remove turkey from the pot, cool and strip meat and skin from the bones. Put the bones, giblets and skin back into the pot and simmer another hour.
Cool, strain and defat the broth. Discard strained solids. Cut meat into 1/2 to 3/4" cubes and reserve in the fridge.
Bring the broth to a low boil. Cook 1 cup long grain brown rice and 1 cup wild rice in the broth for about 30 minutes. Add 1 4LB bag of frozen California Mix veggies. Bring to a low boil and cook an additional 15-20 minutes. Add meat and cook until the veggies are tender. Now you have JB's turkey stew.
It's an all-day or 2 half days project but it supplies about 20-25 quick, tasty and healthy meals.
