Posted on by Mia Anstine

Wild Turkey Tortilla Soup | Field to Fork

Mia-Anstine-Colorado-Merriams-Turkey-Womens-Sitka-hunting-gearThere 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.

turkey-bones-
Note: When cooking whole bird recipes, always beware of bones. They are sometimes missed in cleaning and shredding the meat. The best way to find the majority is to wash your hands and “massage” the meat while you’re shredding.

Print Recipe

Wild Turkey Tortilla Soup

This is a delicious whole bird tortilla soup receipe. The meat can be used in soup or strain it and use it in tacos, enchiladas or other meal.
Prep Time15 minutes
Cook Time6 hours
Course: Soup
Cuisine: Mexican
Keyword: fall recipe ideas, fall recipes, family recipe, Field to fork, Field to table,, healthy dinner, healthy meals, make ahead recipe, Thanksgiving cooking, wild game meals, wild turkey recipe

Equipment

  • 1 Roaster Pan

Ingredients

  • 1 each Wild Turkey, plucked, cleaned and with neck bones removed
  • 2 cartons Chicken Stock (32 oz)
  • 8 tbsp Caldo
  • Water
  • 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

Instructions

  • We hunt Merriam's turkeys in Colorado. These large birds require an 18 to 22-quart roasting pan. I use an electric Rival roaster with lid and variable temperature setting. (You can also do this in the oven if your pan is deep enough and you can keep it covered.)
  • 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.
  • When the soup has finished cooking, spoon it into soup bowls. Garnish with what you love; We use shredded cheese, goat cheese, tortilla strips or chips, and avocado.

Notes

The time is variable at roughly 6 hours, however, prep. time could take an entire hunting season or longer.
Note: When cooking whole bird recipes, always beware of bones. They are sometimes missed in cleaning and shredding the meat. The best way to find the majority is to wash your hands and “massage” the meat while you’re shredding.
Servings: Makes approximately three gallons of soup

Connect with Mia – â–şTwitter  â–şFacebook â–şPinterest â–şYouTube â–şInstagram
I’m also available on other social outlets — Look up Mia Anstine.

Privacy Policy
%d bloggers like this: