Turkey Soup

We purchased an eleven pound turkey on sale for six dollars at the end of November. I call that expensive not to buy. We kept it in the freezer. Friday when I saw the Sunday weather forecast of 62 degrees I started defrosting it in the fridge and on Saturday night just to be sure, I used the bucket of cold water method as well changing the water every 30 minutes. I did this for two hours. Then it slept over in the fridge.

We roasted it yesterday outside over hardwood charcoal on our Weber kettle grill. We started cooking it at 9AM. It cooked in two hours! We were racing ahead of the rain which arrived soon after the turkey was done.

This morning I sliced all the meat off and saved it in a container in the fridge. Then I pressure cooked the turkey bones in water with a bulb of garlic ginger and onion to make a stock. I strained the hot stock thru a fine mesh strainer into a steel pot. Then I cooled it off lowering the pot of hot stock into in a sink of cold water. When it cooled I put it in the fridge so tomorrow morning I can skim the fat.

The potatoes and kale and cranberries are already cooked, cooled and waiting in the fridge. I prepped them yesterday in the pressure cooker in two separate batches. Soon everything will become assembled and become a turkey soup.

I might need to tweak it. Stay tuned.

UPDATE: 12/ 13/23 Today I portioned the soup: potatoes, stock, turkey, and greens into  Tupperware containers for freezing. The one I left in the fridge became supper tonight. I added water, frozen corn, soy sauce, a chicken bullion cube and olive oil. It was fantastic. The soy sauce brought out the ginger garlic flavors in the broth.