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Wild Turkey Rice Soup

Where are my fellow turkey hunters at?! This is a great way to utilize the dark meat from your wild turkey. Pressure cooking makes the meat on those turkey legs fall right off the bone. Rich golden broth, tender turkey, and delicious veggies to nourish your body after a long day outdoors. It doesn't get any better than that!

Equipment

  • Multi-functional pressure cooker (such as an Instant Pot)
  • Fine mesh strainer

Ingredients

Stock

  • 2 lbs. wild turkey meat (drums, thighs, breast, or neck)
  • 2 quarts water
  • 1 carrot
  • 1 onion, halved
  • 1 stalk of celery
  • ½ tsp. whole black peppercorns
  • 2 whole garlic cloves
  • 1 tbsp. roasted chicken base (such as "Better than Bouillon")

Soup

  • 3 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 6 carrots, peeled and sliced
  • 2 quarts water
  • ¼ c. plus 2 tbsp. roasted chicken base (such as "Better than Bouillion")
  • 2½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 2½ c. cooked white rice
  • 4 c. shredded turkey meat
  • turkey stock

Instructions

Stock

  • 1. Place stock ingredients in a multi-functional pressure cooker (such as an Instant Pot). Be sure to read and follow the manufacturer's safety guidelines and instructions. Close and lock the lid, set to "sealing." Select high pressure and set timer for 99 minutes (add an extra 10 minutes for partially frozen meat).
  • Once timer beeps, follow manufacturer's instructions for "quick release." Remove meat with tongs, set aside to cool. Strain the stock through a fine mesh strainer, discard the solids, reserve stock for soup.
  • When the meat has cooled, remove from the bones and shred. Discard any fat/membrane. Set aside 4 c. of meat for the soup. Refrigerate or freeze any remaining meat for another use.

Soup

  • Melt butter and oil in large stock pot over medium heat. Add onions and celery, reduce heat to medium low and cook until softened.
  • Add the ¼ c. plus 2 tbsp. chicken base, salt, pepper, thyme, 2 quarts water and bay leaves. Bring to a boil, reduce heat to low and simmer partially covered for 45 minutes.
  • Add the carrots, 4 c. of shredded turkey meat and the turkey stock. Simmer for an additional 15 minutes. Stir in rice. Remove bay leaves prior to serving.

Notes

  • You can use any kind of wild turkey meat, I typically use bone-in dark meat (thighs, legs, neck) because it makes for a very rich, savory stock.  
  • I like to use organic carrots; they seem to be packed with extra flavor and goodness!
  • Makes about 8½ c. stock.