Can You Make Turkey Soup With Raw Turkey? Here’s the Simple Answer

Turkey soup is a cherished comfort food that many of us look forward to after the holidays when we have leftovers from a big roasted bird. But what if you find yourself with raw turkey on hand and a craving for soup – can you skip roasting and go straight to simmering up a pot of soup? The short answer is yes, you absolutely can make delicious, hearty turkey soup starting with raw turkey. However, there are some important considerations when using raw turkey for soup.

In this article, we’ll discuss the benefits of making turkey soup from raw turkey, choosing the right turkey cuts, adapting your recipe, cook times, maximizing flavor, and step-by-step instructions for simmering up turkey soup without an initial roast With a bit of prep work and technique, raw turkey can be transformed into a pot of soul-warming soup

Why Make Turkey Soup with Raw Turkey?

There are several scenarios where cooking up turkey soup from raw turkey makes good sense

• You purchased a whole raw turkey or turkey pieces for roasting but changed your mind and want to use it for soup instead. Making soup is a tasty way to still get use out of the turkey.

• You are craving turkey soup but don’t want to wait hours for a whole bird to roast before getting started Cooking raw turkey right in the soup cuts out roasting time

• You only need a small amount of cooked turkey meat for your recipe. Roasting a 15 lb turkey just to use 3-4 cups of meat for soup can be wasteful.

• You want to build the flavor completely from scratch rather than relying on roasted essence. Starting with raw turkey allows more control over the final flavor.

So if you find yourself with raw turkey on hand, turning it into soup can be a smart move. The long simmering process will naturally tenderize the turkey for a flavorful, hearty broth and finished soup.

Choosing the Right Raw Turkey Cuts for Soup

To make delicious soup, choosing the right raw turkey cuts is crucial. The best options are:

• Turkey wings and drumsticks – These dark meat cuts are rich in collagen and fat that will break down into gelatin and richness to give your broth extra body and flavor. The skin also lends considerable flavor.

• Bone-in turkey thighs – Thigh meat is darker and more flavorful than breast meat due to its higher fat content. The bones also impart flavor, body, and gelatin to the broth.

• Bone-in turkey breast – Turkey breast can work in a pinch but it is very lean so it won’t impart as much richness and flavor. Opt for skin-on turkey breast for added flavor from the skin.

The following types of turkey should be avoided for soup made with raw turkey:

• Boneless, skinless turkey breast – Too lean and will result in a bland, stringy soup.

• Ground or chopped turkey – The texture doesn’t hold up well in soup over long simmering.

For the best flavor and richest broth, stick with substantial bone-in cuts like whole legs, thighs, wings, and skin-on breast.

Adapting Your Recipe for Raw Turkey

Many turkey soup recipes are written with already cooked leftover turkey in mind. Some adjustments will be needed when starting with raw:

• Cook times will need to be extended – Plan on simmering bone-in raw turkey for at least 1 1/2 – 2 hours until the meat is completely fall-apart tender before removing it from the bones.

• Start with a vigorous boil – Bring the soup to a rapid boil during the first 20-30 minutes of cooking. This helps render fat from skin and begin breaking down connective tissue in the turkey for a richer, fuller-bodied broth.

• Skim diligently – Raw turkey will throw off a lot of scum and foam as it cooks. Be sure to skim off any impurities frequently for a cleaner, clearer finished broth.

• Sauté aromatics first – Browning raw turkey isn’t necessary, but sautéing onion, carrot, celery, and other aromatics first will lend the broth extra flavor.

• Use turkey thighs or wings – For the most flavor and the best finished texture after long simmering, turkey thighs or wings are superior to breast meat.

Step-By-Step Instructions for Turkey Soup with Raw Turkey

Here is a simple walkthrough for how to make turkey soup starting with raw turkey:

Ingredients:

• 1-2 lbs raw turkey thighs, drumsticks, or wings
• 1 onion, diced
• 3 carrots, chopped
• 3 stalks celery, chopped
• 6 cups water or chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper
• Egg noodles, cooked (optional garnish)

Instructions:

1. If using skin-on turkey, pat the pieces dry and generously season all over with salt and pepper. This helps impart flavor to the broth.

2. Heat a large soup pot over medium-high heat. Add the turkey pieces and brown lightly on all sides, about 5 minutes total.

3. Add the onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.

4. Pour in the water or broth. Add the bay leaf and thyme. Bring to a boil.

5. Once boiling, reduce heat to maintain a gentle simmer. Skim any foam or scum that rises to the top off the surface.

6. Simmer uncovered for 1 1/2 – 2 hours until the turkey is fall-apart tender and easily pulls away from the bones.

7. Transfer the cooked turkey pieces to a plate. Once cool enough to handle, remove and shred or chop the turkey meat, discarding skins and bones.

8. Return the shredded turkey meat to the soup pot and continue simmering for 15-20 more minutes to meld flavors.

9. Taste and season the soup with salt and pepper as desired.

10. To serve, add cooked noodles to the bowls if using, then ladle in the hot soup. Garnish bowls with parsley if desired.

And that’s it – you’ve turned raw turkey into a hearty pot of nourishing soup! The key steps are choosing the right cuts and providing plenty of gentle simmering time for the turkey to become tender.

Tips for Maximizing Flavor

Here are some tips to coax the most rich, nuanced flavor from your homemade turkey soup made with raw turkey:

• Brown any skin-on turkey pieces first in the pot before adding liquid. This renders fat from the skin and develops incredible flavor that infuses the broth.

• Roast leftover bones, neck, etc. from the turkey in the oven before adding to the pot. This imparts wonderful roasted flavor to the broth.

• Sauté aromatics like onion, carrots, celery in oil first before adding to the soup pot.

• Simmer the soup uncovered to allow reduction and concentration of the broth flavors.

• After cooking, let the broth cool completely then refrigerate overnight. This allows the fat to solidify on top so it can be easily removed for a clearer broth.

• Use a mix of cuts like wings, drumsticks, thighs, and breast meat for a more complex, nuanced flavor profile.

Frequently Asked Questions

Can I use a whole raw turkey for soup?

Yes, you can break down a whole raw turkey to make soup. Remove the breast meat to dice and add later. Simmer the bones, wings, legs, thighs, neck, and back in water or broth to make a rich turkey stock.

Is raw or cooked turkey better for soup?

Raw turkey requires more active cooking time but allows you to layer flavors completely from scratch. Leftover cooked turkey can be quicker and provides nice roasted flavor. Both work very well!

Does the raw turkey soup need to come to a full boil?

Bringing the soup to a rapid boil for the first 20-30 minutes helps render fat from the skin and extract gelatin and flavors from the bones and meat. After the initial boil, reduce heat to a gentle simmer.

How long does raw turkey need to simmer for soup?

For bone-in cuts like thighs, wings, and drumsticks, allow 1 1/2 – 2 hours of gentle simmering for the meat to become completely fork-tender and easy to shred. Bone-in turkey breast cooks faster, in 45-60 minutes.

Satisfying and Simple

During the colder months, few things are as comforting and nourishing as a steaming bowl of homemade turkey soup. With some simple planning and technique, you can easily transform raw turkey into a pot of soul-warming deliciousness. The keys are choosing flavorful cuts like thighs and wings, allowing plenty of low simmering time, and incorporating roasted bones and aromatics for a deep, layered flavor profile. With a bit of patience, your from-scratch turkey soup can rival one made from leftover holiday roasts. Give it a try next time turkey soup cravings strike!