Cider Turkey Soup Recipes

TURKEY CORN CHOWDER RECIPE

Steps:

• Place diced potatoes in a large stock pot.
• Add enough water to the pot so that the tops of the potatoes are covered.
• Turn the heat on high and bring water to a boil.
• Reduce heat to medium low and cover the pot with a lid.
• Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
• Drain potatoes and place in a large bowl.
• Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
• Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
• Serve topped with shredded cheddar cheese.

HOMEMADE TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

CIDER-BAKED TURKEY BREAST

Steps:

• Preheat oven to 450°.
• Place turkey breast skin side up, in a large roasting pan.
• Bake uncovered for 30 minutes.
• Remove turkey from oven and lower temperature to 325°.
• In a large bowl, combine 1 1/2 cups cider and soy sauce.
• Pour mixture over turkey.
• Cover and bake for 1 1/2 to 2 hours, basting turkey frequently with cider mixture.
• In a small bowl, combine cornstarch and remaining 1/2 cup cider.
• Remove turkey from oven and stir cornstarch mixture into pan drippings.
• Return turkey to oven and bake uncovered until sauce is thickened (15- 20 minutes).
• Transfer turkey to serving platter and serve with the sauce.

CIDER ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
• Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
• To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

SMOKED TURKEY-POTATO CHOWDER

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add celery; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in flour and pepper until well blended. Increase heat to medium-high; gradually stir in broth, cooking and stirring until bubbly and thickened.
• Stir in potatoes, turkey breast, peas and milk. Heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, stirring occasionally, until potatoes are tender. During last 2 minutes of cooking time, stir in parsley.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.