Smoked Turkey Soup

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Date January 20, 2016
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CrownBBQ Turkey soup with tons of flavor
Posted In Turkey Recipes


The secret to this soup is in the stock. Take the carcass from one large smoked turkey, add water to cover, throw in a couple of bay leaves and some whole black peppercorns. I also add the pan drippings from the turkey collected from the drip pan in the smoker, and the turkey "jelly" at the bottom of the Dutch oven from when I finish the bird off in my range. Bring the stock to a boil, reduce heat, and simmer for 3-4 hours, adding more water if necessary. Strain the stock, cool it overnight in the refrigerator, defat it, and cook it down some more until you have about 4 quarts of rich, concentrated stock.

At this point, add all other ingredients, bring to a boil, reduce heat to a high simmer, and cook, covered, for about 2 hours, or until carrots are soft and pliable. Remove from heat and serve. As with all soups, it is better the next day.


2 pounds smoked turkey -- chopped
4 quarts turkey stock
2 pounds carrots -- chopped
3 ribs celery -- chopped
1 large onion -- chopped
1 large jalapeno -- chopped
3 cloves elephant garlic -- chopped
6 tablespoons minced garlic
56 ounces canned tomatoes with liquid -- chopped
2 pounds frozen corn
1 pound frozen okra
1 pound frozen Crowder peas
4 tablespoons black pepper
4 tablespoons nuoc nam
4 tablespoons Worcestershire sauce
2 tablespoons dried sage -- crumbled

  • PREP n/a
  • COOK n/a
  • READY IN 5 h
  • DIFFICULTY Moderate
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