GoshDarn!TurkeySoup (Soup that needs a better name...=_=)
1 Turkey Leg w/ Thigh
1/2 Japanese Pumpkin (Regular pumpkin is fine too, just bigger.)
1 to 2 Carrots
1/2 Watermelon Radish (aka Red Meat Daikon)
Fresh Basil
Garlic
Salt
Italian Herbs (McCormick has a handy "Italian Herb Seasoning Grinder" that contains a combination of spices and herbs including rosemary, black & red pepper, garlic, onion, sea salt, tomato, and parsley. This is what I used, but a combination of fresh or dried herbs from your spice rack would work too. I'd make sure that at the very least rosemary, parsley and pepper find their way into the pot though.)
Chop pumpkin, carrots and radish into rough 1 in. chunks. There should be about the same amount of pumpkin and carrot over all. The radish is just there to lend an extra layer of flavor and color, but too much will overpower the pumpkin and carrot. Peel 5 to 6 cloves of garlic and smash just to break the cloves open. All of this should go straight into the pot with a few pinches of salt and the Italian herbs (If using the grinder, 10 or so twists should do it. You can't over do this part unless you up end the entire bottle into the pot!). Mix together and set to the side.
On with the turkey! After rinsing, separate skin from the meat so that a pocket forms over the majority. Stuff as much basil as you can get into the pocket and spread over the meat. (If the skin comes complete detached...no problem, just use a tooth pick to pin the skin back.) Chop up the tenderer parts of the basil stem and toss that with whatever basil you have left into the pot with the vegetables.
Put turkey into the pot with the vegetables and fill with water. Boil! Boil! Boil! Boil it until the turkey is cooked through! (I cooked it in my Tatung rice cooker so it was just a matter of putting a cup of water in the cooker and pushing the switch.)
Soup like this is amazing! It only gets better with ever re-heat!
1/2 Japanese Pumpkin (Regular pumpkin is fine too, just bigger.)
1 to 2 Carrots
1/2 Watermelon Radish (aka Red Meat Daikon)
Fresh Basil
Garlic
Salt
Italian Herbs (McCormick has a handy "Italian Herb Seasoning Grinder" that contains a combination of spices and herbs including rosemary, black & red pepper, garlic, onion, sea salt, tomato, and parsley. This is what I used, but a combination of fresh or dried herbs from your spice rack would work too. I'd make sure that at the very least rosemary, parsley and pepper find their way into the pot though.)
Chop pumpkin, carrots and radish into rough 1 in. chunks. There should be about the same amount of pumpkin and carrot over all. The radish is just there to lend an extra layer of flavor and color, but too much will overpower the pumpkin and carrot. Peel 5 to 6 cloves of garlic and smash just to break the cloves open. All of this should go straight into the pot with a few pinches of salt and the Italian herbs (If using the grinder, 10 or so twists should do it. You can't over do this part unless you up end the entire bottle into the pot!). Mix together and set to the side.
On with the turkey! After rinsing, separate skin from the meat so that a pocket forms over the majority. Stuff as much basil as you can get into the pocket and spread over the meat. (If the skin comes complete detached...no problem, just use a tooth pick to pin the skin back.) Chop up the tenderer parts of the basil stem and toss that with whatever basil you have left into the pot with the vegetables.
Put turkey into the pot with the vegetables and fill with water. Boil! Boil! Boil! Boil it until the turkey is cooked through! (I cooked it in my Tatung rice cooker so it was just a matter of putting a cup of water in the cooker and pushing the switch.)
Soup like this is amazing! It only gets better with ever re-heat!