Re: Quick little trip to the store, Turkey thighs

Carol wrote:

ItsJoanNotJoAnn wrote:
 

On Mon, 9 Dec 2024 20:59:06 +0000, Carol wrote:

 
In the back of my mind is the Turkey thighs might be in now.
 
I didn't see
Turkey thighs but asked at the counter and they were in an odd
spot but yes, got 2 packages, 2 thighs each per package,  Since
they are seasonal, they don't have a dedicated spot and often
have to ask.  They also had some 10 packages of Turkey necks for
soup/broth.
 
https://postimg.cc/V5030zPw
 
Not a great price but HT had a 2.99lb sale so not terrible.  1
thigh feeds the 2 of us with enough to make turkey soup after.
It's shipped frozen so have to wait for the pack to defrost in the
fridge.
 
What seasonings do you folks normally use in Turkey soup?
 
 

I've never made turkey soup and wouldn't using thighs, but
that's just me as I'm not a fan of fowl thighs.  But I'd
say the same seasonings you'd use for chicken soup.
 
However, it is in my plans to make chicken, rice, and mushroom
soup later this week.  It calls for thyme, parsley, garlic,
and salt and heavy cream.

 
Thanks!  Matches most.
 
Whatcha think of this?  From:
<https://www.everydaymaven.com/easy-turkey-soup/>
 
 
Easy Turkey Soup
Prep Time: 15 mins
Cook Time: 30 mins
 
This Easy Turkey Soup with cabbage and turmeric is the perfect way to
use up leftover turkey! Naturally Gluten Free and Low Carb.
 
Course: Soup
Cuisine: American
Ingredients
2 Tablespoons extra virgin olive oil (can use butter if not avoiding
dairy)
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrot
1/2 tsp ground turmeric
1 T kosher salt
3/4 tsp ground black pepper
10 sprigs fresh thyme
1 pound green cabbage shredded
8 ounces white button mushrooms stems trimmed and sliced
8 cups Pacific Foods Organic Bone Broth Turkey
1 large dried bay leaf
1 handful fresh parsley
1 pound cooked turkey meat cubed
 
I'm thinking to remove the skin, leave bones as are (debone when soft
enough and cooled enough then shred and add meat back in).  Thyme and
parsley will be dried.  More black pepper (we are black pepper fans).
 
Starting with almost defrosted Turkey thigh....  Will add in garlic
which was missing.  Chicken broth as didn't see Turkey.  I'm short on
celery but will use some of the whites off a Boy Choy to make up for
it.

It's going!  I used nappa cabbage, about 3 cups worth (I'd used up the
green) and combined it with some 3/4 cup red cabbage (hope it comes out
pretty).  Swapped 'seafood mushroom' (looks like Enoki but thicker and
longer).

I ended up using both thighs as once the bone is removed, it should be
just about 1lb meat,

For the first time, used the store brand chicken stock (boxed).  It
actually has flavor!  Looks to need 3 hour simmer with a break in the
middle to fish out the meat and debone.  If I were to add something, it
would be a few handfuls of corn kernals.