Cider Turkey Soup Food

CIDER TURKEY SOUP

Steps:

• Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours. , Discard the carcass. Strain broth through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight. , Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months. , Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

CIDER ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
• Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
• To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

CIDER-BAKED TURKEY BREAST

Steps:

• Preheat oven to 450°.
• Place turkey breast skin side up, in a large roasting pan.
• Bake uncovered for 30 minutes.
• Remove turkey from oven and lower temperature to 325°.
• In a large bowl, combine 1 1/2 cups cider and soy sauce.
• Pour mixture over turkey.
• Cover and bake for 1 1/2 to 2 hours, basting turkey frequently with cider mixture.
• In a small bowl, combine cornstarch and remaining 1/2 cup cider.
• Remove turkey from oven and stir cornstarch mixture into pan drippings.
• Return turkey to oven and bake uncovered until sauce is thickened (15- 20 minutes).
• Transfer turkey to serving platter and serve with the sauce.

FRENCH ONION SOUP WITH CIDER

Steps:

• Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
• Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
• Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
• Serve soup topped with the croûtons and sprigs of thyme.

TURKEY & STUFFING SOUP

Steps:

• Preheat oven to 350ºF and transfer stuffing into a small baking dish.
• Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add olive oil.
• Work close to the stove and add vegetables as you chop.
• Chop carrots into a small dice or slice thin.
• Add celery and onion and lightly season vegetables with salt and pepper.
• Add bay leaf and stock and bring liquid to a boil by raising heat.
• Add turkey and reduce heat to simmer.
• Simmer until vegetables are cooked until tender, about 10 minutes.
• Stir in the parsley, and peas.
• Remove stuffing from oven.
• Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl.
• Ladle soup around stuffing ball.
• Pull spoonfuls of stuffing away as you eat through your bowl of soup.