There is more to the thrill of hunting wild turkeys than tagging a big ol’ bird. If you’re skilled enough to put the knockdown on a gobbler, you have the dilemma of deciding which recipe is best
While turkeys are large birds, they’re not as large as a deer or elk, so the number of meals you get out of them is limited. Of course, a whole bird version is suitable for holidays and large get-togethers. I caught up to a tom the week after Easter this year, so our company had already gone home. I decided to cook up a whole bird recipe anyhow.
This recipe for Turkey Tortilla Soup can be enjoyed as the traditional soup, or you can drain the broth and use the savory meat in tacos, enchiladas, and other casseroles.
This is a Mia Anstine original recipe.
Wild Turkey Tortilla Soup
- 1 Roaster Pan
- 1 each Wild Turkey, plucked, cleaned and with neck bones removed
- 2 cartons Chicken Stock (32 oz)
- 8 tbsp Caldo
- 1 each Medium yellow onion, peeled and sliced
- 8 cloves Fresh garlic, peeled and minced
- 2 cans Ro-Tel (10 oz)
- Shredded Mexican Cheese blend
- Goat cheese
- Corn tortilla strips or chips
- Avocado, sliced
- Preheat the roaster, or oven, to 325 F. While it is heating, pour in the chicken stock, then stir in half of the Caldo. Place the turkey into the roaster, and add water until it's about halfway up the sides of the pan. Cover the roaster. Cook, turning the turkey every two hours. Add water as needed so the pan does not dry out. Continue to cook until the meat falls off the bones, approximately 4-5 hours.
- Leaving the turkey in the pan, remove the bones. Next, pull chunks of meat out onto a tray or pan, and shred the meat. Note: The best way to find the majority of small bones is to massage the meat while you're shredding.
- Stir the other half of the Caldo into the broth. Add the onion, garlic, and Ro-Tel to your soup, and continue to cook for one hour.