Never made it until right after this Thanksgiving. Made a small trial batch to play with and was impressed. So now, I'm making a big pot. I fried an extra turkey on Thanksgiving, carved & bagged the breast for sammiches or whatever. Saved the rest so I would have plenty of meat for the big pot. I had planned on smoking one for this but didn't work out this time.
Good day/night for making soup and staying indoors. Temp in lower 40's and raining. Have a nice fire in the fireplace and Pandora jamming 80's country. House smells good.

Got the turkey in the stock pot and covered with water, brought to a boil then reduced to a simmer for 1 hour.

Removed the turkey, and browned down a yellow onion in some butter.

While the bird was cooling I prepped the vegetables. Putting in carrots, broccoli, celery, red bell pepper, green bell pepper, snap beans, sweet cherry tomatoes, jalapenos, whole kernel corn, the sauteed onions, garlic, and 5 bay leaves. Forgot mushrooms.

Turkey is picked, and put the carcass back into the stock pot to simmer for 3 more hours after topping off with agua. Will strain twice when done and transfer all to my big pot. Cooked a medium sized pot of brown rice that will get added at the end with the turkey.


More pics to come....

I just finished mine from Christmas, and plan to make another pot Monday from the wings and shoulder blades. Add vinegar and cayenne. I added sliced water chestnuts and bamboo shoots to mine.

I like water chestnuts in Chinese food, never thought about vinegar with this dish. The soup is excellent! The broth is killer and we are eating it up.

When I seasoned & salted at the end I also added just the right amount of honey. My mouth is sore from taste testing the hot broth. It was so good I couldn't stop ha ha. It was worse than "One more cast" kept going in for more. I didn't add much heat to it this time, so it's not too spicy for the kids, or a lot of men that carry a 9mm. Just kidding around, most kids are pretty tuff. Thanks for lookin'.

Looks good!