Turkey Soup with Lemon and Sage

Turkey soup has been up for experiment since last November.  I found my favorite combination.  I knew I wanted to incorporate sage and lemon into the soup to add depth and brightness.  And now here we are in June.  Why in the world post a soup recipe?  La Nina... that's why.

With the weather being an oddity this year, I know Portland is not the only city to be experiencing June gloom, extra rain/snow, and storms.  Even the native Portlanders are losing it.  I have been proudly wearing my Rainbow sandals, grilling fruit and pretending that it's summer.  But let's be honest folks, we've had a few soup days lately.

Turkey Soup with Lemon and Sage

Half a turkey
2 tbls maple syrup
2 tbls soy sauce
4 carrots, plus more for stock
4 celery stalks, plus more for stock
1 onion chopped, plus 1 for stock
4 cloves garlic, plus 4 for stock
2 cups noodles of your choice
1 stick butter (melted for basting)
2 tbls olive oil
1 lemon juice and zest
Bay leaf
1 leftover Parmesan cheese hind
Herbs: Sage, Thyme, Parsley (fresh if possible)
Sea salt
Sugar
Fresh cracked black pepper, plus peppercorns for stalk

You can skip this first part and use already made stock if you'd like... but there's just nothing better than homemade stock.  You probably already have all the ingredients.  And now to find a few extra hours to make it...

Say hello to your turkey.   Heat oven to 425 degrees.

I got my roasting help from e-how food.  Always a helpful place.

Give him some salt and pepper love.  It's important to touch your bird.  Don't be afraid.

Secret handshake.

Combine your soy sauce and maple syrup.

Brush the bird with the salty sweet mixture.  Into the oven for 15 min at 425.

After 15 min, turn oven down to 350 and begin to baste with melted butter every 15 min.  Roast for about an hour (mine went for longer due to size- about 3 lbs) or until internal temperature is 170.  When you put the thermometer in, clear juices should come out when it's done.  Pink juices are no bueno.

Coming along quite nicely.

While the turkey is roasting you want to get your stock ready.  I did celery, carrots, onion, garlic and herbs.

Not to forget your sugar, salt and black pepper corns.

When your bird is done, rested (10-15 min), and the meat is pulled off (for the soup later), place bones into pot and fill'er up with water.  Boil at least an hour and a half.  Strain liquid and set aside or refrigerate/freeze for later.

Now for the soup building.  Place your carrots, onion and celery into soup pot with 2 tbls olive oil and salt.  Cook over medium heat about 7-10 minutes, until softened.  Add garlic.

Mom was busy chopping herbs at this point.  I like to add my thyme and sage earlier to develop flavor, and wait for the parsley until the very last few minutes to brighten it up.

Add your turkey stock and bring it to a boil.  After reaching boil, lower it to a simmer and drop in your Parmesan cheese rind to add to the richness of the soup.  I did this also in my cheese veggie marinara sauce.

Add your noodles about 12 minutes till serving time.  Cook them at a simmer just like you would using normal pasta water.

Lastly, add your turkey back in to re-heat it.  Ideally in bite size pieces.

A little lemon zest won't hurt.

Now, at the very end add your parsley (a more delicate herb) and a good squeeze of lemon juice.  I LOVE this part.  I put lemon in almost all soups- it really lifts you up from your rainy spring day.

Fish out the Parm rind too.  It can be mistaken for a banana slug if you forget.  Might freak the kiddos out.

Ahhhh... and life is better again.