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Coldholler
11-29-2011, 01:19 PM
So I smoked a couple of turkeys last week, and elevated one from the bottom of a big, cast iron skillet by setting it over carrots. The juice, carrots, and onions were as smoky as the turkey after 5 hours of 250d split oak chunk smoke. Didn't occur to me that the carcass, extra meat, drippings, and soaked carrots, mixed with broth and egg noodles, would yield such smoky goodness!

So, ladies and gentlemen, I smoked a soup!

:thumb:

cameraman
11-29-2011, 01:36 PM
Amen bro. I just finished a bowl of smoked split pea soup made from the turkey carcass and aromatics. Mmm mmmm good.

MadCityJim
11-29-2011, 02:04 PM
Don't forget that smoked turkey gravy is great too! I use the smoked wings and necks to make a stock for Thanksgiving gravy. And then I took the leftover smoked turkey carcass to make another batch of smoked turkey stock to use for gravy really soon too.

Coldholler
11-29-2011, 02:25 PM
Very nice -- thanks guys -- the possibilities are limitless!

colonel00
11-29-2011, 02:42 PM
Ya know, if you took a nice picture of it I bet it would be a fantastic entry into the Leftover Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=120821):thumb:

darita
11-29-2011, 04:04 PM
Did the same with my turk. Threw in some veggies and put it all in a blender until smooth. Boy, was it good and smokey with some nice bread.