Creamy Turkey Soup

This was the best way to use leftover turkey! I make a clear broth soup that's similar to this, but this is so delish. My husband and boys RAVED about it and ate until they were stuffed. Thank you, RedVinoGirl!

Creamy Turkey Soup

1 turkey carcass, plus extra meat scraps
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 c butter
1 c flour
2 c half-and-half cream, or whole milk
2 tsp salt
1 tsp chicken bouillon
3/4 tsp ground black pepper
2 potatoes, peeled and diced OR 1 c rice, uncooked

1. Place turkey carcass in large soup pot and cover with water. Add 2 bay leaves and bring to a boil. Reduce heat, cover and simmer 1 hour.
2. Remove carcass and let cool. Set aside 3 quarts of the broth (12 cups). Remove turkey from bones and cut into bite-sized pieces. Add extra meat scraps to pile; set aside.
3. In soup pot, melt butter. Saute onions, carrots, garlic and celery until tender, about 4 minutes. reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, salt, bouillon, pepper, potatoes or rice, remaining broth and reserved turkey pieces. Reduce heat; cover and simmer 30-35 minutes or until rice is tender (if using).

Divine Turkey Brine

I tried brine from a packet with my Butterball turkey a couple years ago and I was anything but impressed. This year I bought a random brand turkey from a discount food store and worried about the outcome. Yum! The meat was moist and tasted sooooooo good! I didn't even need to eat with stuffing to give it flavor. So good!
Make sure you use a food grade container to brine the turkey so you don't add any harmful additives to your bird. Makes 1 large turkey.

Divine Turkey Brine

1 gallon chicken, vegetable or turkey broth (4-32 oz cartons, or 16 cups)
1 c  sea salt
1 Tbsp crushed thyme, or 3 Tbsp fresh leaves (or 3 fresh sprigs)
1 Tbsp dried sage, or 3 Tbsp fresh
1 Tbsp dried rosemary, or 3 Tbsp fresh leaves
1 Tbsp dried savory or marjoram
1 gallon ice water
1 turkey up to about 20 lbs

1. Add broth, salt and herbs to large stock pot. Bring to a boil, stirring constantly until salt is dissolved. Remove from heat and let cool to room temperature; pour into a 5 gallon bucket.
2. Remove innards from turkey. Rinse turkey and place in bucket, breast down, making sure liquid fills cavities. Cover and place in fridge (I kept mine in the cold garage) overnight, up to 24 hours.
3. Remove turkey from brine and cook as desired, tossing out brine. Brined turkeys tend to cook about 30 min faster so keep an eye on it. Enjoy!

Bacon Wrapped Poultry and Pan Gravy

I used a whole chicken, adjusting the ingredients a bit. It was very tasty! The whole chicken tasted like smoked bacon. Yum! Such a fun variety on normal chicken or turkey. I love that you rub such deliciousness under the bird's skin; it really makes a flavor difference. I found this in my Better Homes and Gardens magazine, though I tweaked it a bit. Serves 8 plus leftovers.

Bacon Wrapped Poultry

10 slices bacon flavor of your choice
1/2 c onion, finely chopped'
2 tsp dried sage, finely crushed or 2 Tbsp fresh snipped sage
1 tsp dried parsley flakes
1 tsp salt, plus more for sprinkling
1/2 tsp pepper, plus more for sprinkling
1 12- to 14- lb turkey, thawed
2 to 3 fresh sprigs sage
1 medium sweet onion, cut in wedges

1. Preheat oven to 325 degrees. Finely chop 2 slices of the bacon; add to medium bowl and mix in chopped onion, crushed or snipped sage, parsley, salt and pepper. Set aside.
2. Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Starting at neck end of turkey, loosen skin by sliding fingers underneath, separating skin from meat. Rub onion mixture under skin, over breast and toward thighs.
3. Sprinkle salt and pepper inside body cavity. Insert sage sprigs and sweet onion wedges. Pull neck skin to back; fasten with a small skewer (I broke one to make it smaller). Tuck wings under breast. Loop kitchen string (I used dental floss) around drumsticks; tie securely to tail. Place turkey, breast side up, on a rack in a shallow roasting pan. Wrap remaining 8 strips of bacon in a lattice pattern over breast. Tuck additional fresh sage leaves into lattice. Cover loosely with foil.
4. Roast 2 hours 45 minutes. Remove foil. Roast 15 to 45 minutes more, or until meat thermometer reaches 175 degrees F. Remove turkey from oven.
5. Cover turkey with foil; let stand 15 minutes. Remove and discard vegetables from body cavity.

Pan Gravy

2 1/2 c pan drippings
1/4 c flour
salt and pepper, to taste

1. Let pan drippings sit a few minutes, until it separates. Use a ladle to skim fat off the top (the oil-colored liquid on top); discard (not down drain unless you want your pipes to clog!).
2. Place remaining liquid in saucepan over medium heat. Whisk in flour and bring to a boil; let boil one minute. Remove from heat. Season with salt and pepper according to taste.