Williamsburg Creamy Turkey Rice Soup Recipe

[Lorna]

Williamsburg Creamy Turkey Rice Soup
Makes 4 1/2 Quarts Soup

"I got this recipe from a Southern Living Magazine some years back and "tweaked" it a bit. It is an excellent way to get rid of that picked over Thanksgiving or Christmas Turkey. I like to keep back the bony wing tips just to add to the soup stock. After roasting my turkey, I carve it up completely. It is just easier to do it in the kitchen before serving, placing the meat on platters. After removing the meat, I break the turkey carcass down into smaller pieces so that I can place in the freezer (I first cool it down in the refrigerator while we eat dinner). Breaking down the carcass and placing it in a plastic bag right after cutting up the turkey means that I only have to be messing with it all at one time and lessens the worry of food poisoning from a turkey carcass that has been sitting out for a couple of hours (I never really feel like doing much after eating all that food anyway). You can substitute a smoked turkey carcass (nice!) or 2 to 3 roasted Chicken carcasses (we use ones from rotisserie-style chickens, either home cooked or store-bought). Brown rice or a long-grain/wild rice mixture may be used instead of regular rice and will require a slightly longer cooking time. If using a long-grain/wild rice mixture that includes seasonings, omit the salt and pepper called for in the recipe (I tend to use the Mahatma brand of long-grain/wild rice that is sold in the tubular-shaped package). This soup freezes well."

Break 1 roast turkey carcass (or 2 to 3 roast chicken carcasses) into smaller pieces to fit into a large Dutch oven, add 4 quarts water, bring to a boil. Cover, educe heat, and simmer 1-2 hours or until the meat is falling off the bones. Meanwhile, peel and chop 3 large onions; set aside. Dice 2 large carrots and 2 stalks of celery; set aside. Remove carcass from broth (make sure you get all the little bones out too), let cool slighty and pick meat from the bones. Set meat aside. Measure broth, adding enough water if necessary to measure 3 quarts (I use a 1 gallon drink pitcher that has measurements on the side, also makes it easier to skim off any excess fat). In the now empty Dutch oven, heat 1 cup butter, add 1 cup unbleached all-purpose flour and cook over medium heat, stirring constantly, about 5 minutes. The roux will be a very light colour. Stir all the chopped vegetables into the roux; cook over medium heat for 10 minutes, stirring often to prevent the roux from burning. Stir in the 3 quarts of reserved broth, reserved meat, 1 cup uncooked regular long-grain white rice, 2 teaspoons Kosher salt (we like to use Kosher but regular will work) and 3/4 teaspoon coarsely ground black peper; bring mixture to a boil. Cover and reduce heat. Simmer 20 minutes or until rice is tender. Add 2 cups half-&-half (or 1 cup milk + 1 cup heavy whipping cream) and cook until soup is thoroughly heated.

[Lorna]

Williamsburg Creamy Turkey Rice Soup
Makes 4 1/2 Quarts Soup

"I got this recipe from a Southern Living Magazine some years back and "tweaked" it a bit. It is an excellent way to get rid of that picked over Thanksgiving or Christmas Turkey. I like to keep back the bony wing tips just to add to the soup stock. After roasting my turkey, I carve it up completely. It is just easier to do it in the kitchen before serving, placing the meat on platters. After removing the meat, I break the turkey carcass down into smaller pieces so that I can place in the freezer (I first cool it down in the refrigerator while we eat dinner). Breaking down the carcass and placing it in a plastic bag right after cutting up the turkey means that I only have to be messing with it all at one time and lessens the worry of food poisoning from a turkey carcass that has been sitting out for a couple of hours (I never really feel like doing much after eating all that food anyway). You can substitute a smoked turkey carcass (nice!) or 2 to 3 roasted Chicken carcasses (we use ones from rotisserie-style chickens, either home cooked or store-bought). Brown rice or a long-grain/wild rice mixture may be used instead of regular rice and will require a slightly longer cooking time. If using a long-grain/wild rice mixture that includes seasonings, omit the salt and pepper called for in the recipe (I tend to use the Mahatma brand of long-grain/wild rice that is sold in the tubular-shaped package). This soup freezes well."

Break 1 roast turkey carcass (or 2 to 3 roast chicken carcasses) into smaller pieces to fit into a large Dutch oven, add 4 quarts water, bring to a boil. Cover, educe heat, and simmer 1-2 hours or until the meat is falling off the bones. Meanwhile, peel and chop 3 large onions; set aside. Dice 2 large carrots and 2 stalks of celery; set aside. Remove carcass from broth (make sure you get all the little bones out too), let cool slighty and pick meat from the bones. Set meat aside. Measure broth, adding enough water if necessary to measure 3 quarts (I use a 1 gallon drink pitcher that has measurements on the side, also makes it easier to skim off any excess fat). In the now empty Dutch oven, heat 1 cup butter, add 1 cup unbleached all-purpose flour and cook over medium heat, stirring constantly, about 5 minutes. The roux will be a very light colour. Stir all the chopped vegetables into the roux; cook over medium heat for 10 minutes, stirring often to prevent the roux from burning. Stir in the 3 quarts of reserved broth, reserved meat, 1 cup uncooked regular long-grain white rice, 2 teaspoons Kosher salt (we like to use Kosher but regular will work) and 3/4 teaspoon coarsely ground black peper; bring mixture to a boil. Cover and reduce heat. Simmer 20 minutes or until rice is tender. Add 2 cups half-&-half (or 1 cup milk + 1 cup heavy whipping cream) and cook until soup is thoroughly heated.

[Doggievet]

Here's a recipe for cooking turkey, goose, or duck. I frequently use this at Thanksgiving or Christmas.

"Bird" cooked on a Weber Charcoal Grill

Place charcoal on each side of fire pit in the kettle grill leaving a space in the center for an aluminum drip pan. Place the grill on top making sure the openings in the grill are above the charcoal so you can add more as needed.
I use 'holder's from Weber to keep the charcoal from falling into the drip pan. Light the fire and let it burn until the coals are white on top.
Wash a thawed or fresh turkey and pat dry. Salt inside and out. Place a quartered apple, a quartered orange, a quartered onion, and several celery spears that have been broken into pieces into the cavity of the turkey. Tie the turkey legs together and place into a -V-shaped cooking rack on top of the grill and over the drip pan. Cook until the turkey is done - use a cooking thermometer. You will need to add charcoal during the cooking process.

This is done outside, and can be done at home or in a MH Park. The bird has a slightly smoky taste and is delicious.

Annie K. and Sparky the long-haired chihuahua
03 Journey DL 36LD
04 Saturn L300W
Brake Buddy