Turkey Soup With Tarragon Recipes

TURKEY SOUP WITH TARRAGON

Steps:

• Combine all ingredients except salt and pepper in slow cooker.
• Cover and cook on high 4-6 hours.
• Season to taste with salt and pepper.

TARRAGON TURKEY

Steps:

• In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
• Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
• Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
• Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.

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.