BRAISED TURKEY AND SOUP

BRAISED TURKEY AND SOUP
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from the kitchen of Heidi Prahl
  • CourseMain Dish
BRAISED TURKEY AND SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Heidi Prahl
  • CourseMain Dish
Ingredients
  • 2 Tblsp olive oil
  • salt and pepper
  • 1 whole turkey cut up into sections of drum sticks, thighs, wings, breast (boned to yield 2 halves).
  • 1 pound Italian sausage links cut into 1” pieces
  • 1 large Vidalia onion diced
  • 2 pounds carrots peeled and diced
  • 1 cups of celery diced
  • 1 pound fresh mushrooms sliced
  • a few braches of fresh thyme & sage
  • 3 cups chicken stock
  • Egg noodles – for soup later!
Instructions
  1. Have butcher cut whole turkey in half. Once home, cut apart to smaller sections of legs, thighs, wings, breast (boned from breast-bone to yield 2 halves that are all meat).
  2. Dry the meat, salt and pepper it. Place all discarded bones meat in 9x13 pan and set aside.
  3. Put olive oil in large heavy skillet (I used 2 cast iron frying pans at once). Brown the Italian sausage, remove and place in large pan/bowl – the browned veggies will be added to this.
  4. Brown the diced onion, carrots, celery and mushrooms. You may have to do this in batches. Dump it all together on top of sausage for now.
  5. In the same heavy skillet/s, add turkey pieces, skin side down, and brown each for approx. 10 minutes. Turn and finish on other side for just 2 minutes. Will need to do this in batches too.
  6. In large roasting pan (at least 9x13 or larger) arrange browned turkey pieces – except for breast halves - skin side up, leaving plenty of room in the middle to add breast meat later. Fill space between meat with combined vegetables and sausage. Also toss in some sprigs of fresh thyme and sage. Add chicken stock so that it comes half way up the meat.
  7. Also place pan of odd turkey bones in oven at same time – you’ll use for stock later.
  8. Place in 325 degree oven. Roast for 1.5 hours. Add breast meat and cook for another hour. Done when breast meat measures at least 160 degrees on instant meat thermometer (don’t worry, it will continue to heat beyond recommended 165). If temp is near 150 degrees, test again in about 10 minutes.
  9. Pull both pans of meat from oven. Set pan of stock-bones/scraps aside for later.
  10. Main pan: Remove meat from pan and place on platter to rest for at least 10 minutes. Cover with foil to retain heat.
  11. Place vegetables in a ring around the outside of the platter, some inside too. (Save the broth for soup!) Cut breast meat in thick slices and arrange in the middle. Pull meat from thighs, wings, legs and lay that on top of the rest. Garnish with fresh sage and thyme and serve.
  12. Soup:
  13. After removing as much meat as you want for leftovers, place all leftover cooked bones (including back etc. that was roasted in extra pan), skin, turkey tidbits (not organ meat) in a large soup pot or dutch oven. Cover with water and simmer for at least 4 hours. Broth will reduce to about half original quantity.
  14. Pour reduced broth through strainer, discard bones, skin etc.
  15. Combine this broth with leftover broth and diced vegetables
  16. In another 2 Qt. pan, boil some egg noodles – as much as you like – to almost done.
  17. Finally…combine all broth, leftover diced vegetables, sausage, egg noodles and as many turkey meat scraps as you like.
  18. Heat and serve!
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