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.
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