Smoked Turkey Soupbbq list, poultry, soups and stews 2 pounds smoked turkey; chopped 4 quarts turkey stock 2 pounds carrots; chopped 3 ribs celery; chopped 1 large onion; chopped 1 large jalapeno; chopped 3 cloves elephant garlic; chopped 6 tablespoons minced garlic 56 ounces canned tomatoes with liquid; chopped 2 pounds frozen corn 1 pound frozen okra 1 pound frozen Crowder peas 4 tablespoons black pepper 4 tablespoons nuoc nam 4 tablespoons Worcestershire sauce 2 tablespoons dried sage; crumbled The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock. At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day. |
