My Adventure with Smoked Turkey
Turkey season doesn’t just end at Thanksgiving, especially not here in Maine where the chill in the air seems to beckon for heartwarming, creative culinary exploits, like a bowl of creamy herb-infused turkey soup. With turkeys on post-holiday sale at our local grocery store, I saw an opportunity I couldn’t resist. I snagged a 13-pounder, eager to transform it into a steaming pot of soup, rich with herbs and the comforting embrace of cream. This endeavor led me to put my electric smoker to good use, braving the nipping Maine cold, which had me a tad nervous about my smoker’s ability to maintain the perfect temperature for a turkey destined for a soup that embodies the essence of coziness.
Now, smoking a turkey isn’t your everyday roast. This task had me turning my garage into a makeshift smokehouse—strategically positioned by an open window to fend off the wind’s icy slaps.
Spatchcocking: A New Venture
I decided to embark on a culinary experiment: spatchcocking. The process involves removing the turkey’s backbone (a task for which I had to improvise with a sharp serrated knife in the absence of proper shears), flipping the bird—quite literally—and pressing down firmly to break the breastbone. While this might sound like a scene from a Thanksgiving horror flick, it’s actually a tried-and-true method for a flatter, more evenly-cooking bird.
My turkey was then dressed for success with a lavish coat of avocado oil, seasoned with salt, pepper, and a hearty dry BBQ rub. Seven hours at 250 degrees with Jack Daniels-soaked wood chips, and voilà—the turkey emerged from the smoker. The result? A succulent, flavor-packed masterpiece that I’m still patting myself on the back for.
Comfort in a Bowl: My Creamy Herb-Infused Turkey Soup Recipe
There’s a certain magic in turning the remains of a smoked turkey into a rich, creamy soup that wraps you up like a warm blanket on a dreary day. It’s a dish that’s not just about flavor, but about the nostalgia and comfort it stirs within. Perfect for simmering early and savoring spoonful by spoonful all day long.
Gathering the Harvest
My turkey soup journey begins with a colorful array of fresh ingredients:
- Onion
- Celery
- Carrots
- Garlic
- Fresh thyme
- Fresh rosemary
- Fresh sage
- Cooked, shredded turkey
- Homemade turkey stock
- A pour of heavy cream
- A dash of white wine (selecting a chardonnay with a dry, buttery finish elevates the soup to new heights)
The process is simple yet sacred. In my trusty dutch oven, the vegetables are sautéed in olive oil until they’re just right. In go the garlic and fresh herbs, followed by the turkey and stock. The aroma is already intoxicating.
The Simmer of Success
A rolling boil, a gentle simmer for 20 minutes, and the stage is set for the final touches of cream and wine. The simmering concoction is a sight to behold, a taste to be refined with salt and pepper.
Variations for Every Palate for this creamy herb-infused turkey soup
The beauty of this soup lies in its versatility. Want it hearty? Add noodles, barley, or rice. Prefer it light? Skip the cream for a brothier soul-soother. And for those adventurous spirits, why not throw in a handful of wild rice, some diced potatoes, or even a sprinkle of parmesan for a cheesy twist? The canvas is yours to paint.
Your Turn to Cook
Creamy Herb-Infused Turkey Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 3 carrots sliced
- 4 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 4 cups cooked turkey shredded
- 8 cups homemade turkey stock
- 1 cup heavy cream
- 1/2 cup white wine preferably chardonnay
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
- Mix in the thyme, rosemary, and sage, and let them become aromatic.
- Add the shredded turkey and turkey stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and white wine, and continue to simmer for another 10 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with additional fresh herbs if desired.
Notes
- For a lighter version, replace heavy cream with half and half or whole milk.
- Feel free to add in cooked rice, noodles, or barley to make the soup even heartier.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
There you have it—my weekend journey from smoker to soup pot. The smoked turkey not only filled our plates but also paved the way for a week’s worth of comforting lunches, paired with the same chardonnay that graced the creamy herb-infused turkey soup itself. From my kitchen in Maine to yours, wherever that may be, happy cooking!
Nutritional Information
The information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.