Hearty Wild Turkey Barley Soup.
1 Turkey carcass long bones cut into chunks (use anvil pruning shears – washed of course)
+ 1 Turkey breast (1 side of the breast) or use two complete turkey carcasses no breast meat.
1 cup turkey gravy or 1/3 cup Better for bullion Roast Turkey
3 TBL Bacon grease
6 Bay Leaves
20 pepper corns
2 bunches celery (sliced thin)
8 med carrots (sliced thin)
2 large onions (chopped)
2 Pound bag kernel corn
1 Bunch Kale de-stemmed and chopped
20 oz = 1 ¼ Bags pearled barley
1 TBS Fresh Thyme (minced)
1 TBL Fresh Sage (minced)
1 tsp Fresh Rosemary (minced)
Salt & Pepper to taste
Disassemble turkey carcass into parts, Legs, Thighs, Backbone and ribs, Breastbone, Neck, Wing roots, snip long bones into 3’-4’ sections – no need to cut the meat just the bones. Heat bacon grease to just smoking in large cast iron or heavy browning skillet. Sear all parts including breast if using. Add all seared parts to 2 gallon pot water making sure water covers turkey parts, add bay leaves and peppercorns. Bring to boil reduce to high simmer, keep high simmer for about 8-10 hours, stirring occasionally.
Strain stock into 4-5 gallon soup kettle. While carcass parts cool chop/slice Celery, Carrots, Onions, Corn, Kale, Herbs and add to stock while bringing it back to boil also add gravy or bullion. Pick all meat off carcasses parts and chop picked meat, add to stock. Add clean water to just under full ~ 1 gallon to fill large soup kettle. Taste and add ground sea salt and fresh ground pepper to your liking. Bring kettle to just at boil and add barley reduce to simmer for 45 mins, stirring occasionally. I usually add about 2 TBL pepper and 3 TBL salt to start, stir, simmer for 10 mins and taste again and add not more than 1 tsp at time from there. Be cautious as Pepper will strengthen over time in simmer. Salt can be added per bowl later so less is best.
1 Turkey carcass long bones cut into chunks (use anvil pruning shears – washed of course)
+ 1 Turkey breast (1 side of the breast) or use two complete turkey carcasses no breast meat.
1 cup turkey gravy or 1/3 cup Better for bullion Roast Turkey
3 TBL Bacon grease
6 Bay Leaves
20 pepper corns
2 bunches celery (sliced thin)
8 med carrots (sliced thin)
2 large onions (chopped)
2 Pound bag kernel corn
1 Bunch Kale de-stemmed and chopped
20 oz = 1 ¼ Bags pearled barley
1 TBS Fresh Thyme (minced)
1 TBL Fresh Sage (minced)
1 tsp Fresh Rosemary (minced)
Salt & Pepper to taste
Disassemble turkey carcass into parts, Legs, Thighs, Backbone and ribs, Breastbone, Neck, Wing roots, snip long bones into 3’-4’ sections – no need to cut the meat just the bones. Heat bacon grease to just smoking in large cast iron or heavy browning skillet. Sear all parts including breast if using. Add all seared parts to 2 gallon pot water making sure water covers turkey parts, add bay leaves and peppercorns. Bring to boil reduce to high simmer, keep high simmer for about 8-10 hours, stirring occasionally.
Strain stock into 4-5 gallon soup kettle. While carcass parts cool chop/slice Celery, Carrots, Onions, Corn, Kale, Herbs and add to stock while bringing it back to boil also add gravy or bullion. Pick all meat off carcasses parts and chop picked meat, add to stock. Add clean water to just under full ~ 1 gallon to fill large soup kettle. Taste and add ground sea salt and fresh ground pepper to your liking. Bring kettle to just at boil and add barley reduce to simmer for 45 mins, stirring occasionally. I usually add about 2 TBL pepper and 3 TBL salt to start, stir, simmer for 10 mins and taste again and add not more than 1 tsp at time from there. Be cautious as Pepper will strengthen over time in simmer. Salt can be added per bowl later so less is best.
