This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!
Turkey Wild Rice Soup
I found myself a few weeks ago with a lot of unseasonal turkey leftovers thanks to our recipe testing and preparation for all of our new 2018 Thanksgiving recipes. I whipped up this soup because Mike and I needed to eat dinner and we loved it so much I decided I should share it here!
I love the heartiness and the different texture of the wild rice and that it is chock full of veggies! If you are able to utilize the leftovers of a turkey carcass to make bone broth with, like I did, it takes it up to another level! The better the broth, the better the soup so make sure if you aren’t making your own to buy a good quality brand!
How do you make turkey soup from leftover turkey?
You’ll want to pick off as much of the meat as possible from the turkey after it has been carved. If you are able to, pick all the meat from the turkey while it’s still warm because it is much easier to do! Our recipe calls for about 2-3 cups of leftover turkey meat. Once you’ve picked off meat from the turkey you should make a bone broth with it to use in your soup!
Once you’ve got your meat and your broth your ready to make the soup! And we aren’t reinventing the wheel here: You saute your aromatics, add some spices, meat, rice and broth and simmer away until the rice is fully cooked through and you have a flavorful dinner on your hands!
How do you make homemade turkey broth?
I made a super quick turkey bone broth with the leftover carcass and it was so simple! I used the Instant Pot, of course, but you can also do this on the stove top. I put the whole carcass, a few aromatics, spices and water in the Instant Pot and cooked on high pressure for 50 minutes. It might have been the best broth I’ve ever tasted and was just so perfect in this soup. I’ve included instructions for both in the notes of the recipe if you want to make your own as well, but if you aren’t going to you can use regular bone broth or stock.
2-3 cups shredded cooked turkey breast (leftover thanksgiving turkey works great for this, or shredded chicken works as well)
In a large dutch oven or stock pot, over medium heat and add butter/oil.
When hot add onions, carrots, celery and salt and pepper to the pot and cook until beginning to soften, about 5 minutes.
Add the mushrooms and garlic and cook another 5 minutes.
Add thyme, parsley and 4 cups of the turkey bone broth, fish sauce, and rice.
Bring to a simmer and then cover and simmer for 30 minutes.
Add the turkey and simmer, uncovered, another 30-50 minutes, until the rice is cooked.
Taste and adjust seasoning and add more broth if needed.
This recipe was developed for thanksgiving leftovers, but it will work great with leftover chicken as well!
To make Homemade Turkey Bone Broth:
1 turkey carcass
1 large onion, halved
2 large carrots, halved
2 teaspoons peppercorns
6-8 cups water (depending on your size of Instant Pot)
1 teaspoon white vinegar
For Instant Pot: Combine all ingredients in a 6 or 8 quart Instant Pot and cook on high pressure for 50 minutes. Use the natural release function.
On Stove Top: Simmer all ingredients away for 4-6 hours.
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Today we’re talking all about How To Roast A Thanksgiving Turkey. If you’ve never done it before it may seem a little bit intimidating! But don’t worry we’ve got you covered on all you need to know. And if you have roasted a turkey before, scroll on down because we’ve got a great turkey recipe that is full of citrus and herbs and is sure to be a hit on this years Thanksgiving table.
How to Roast a Thanksgiving Turkey (with Herbs and Citrus)
You know you’ve reached adult status when it is finally your turn to cook the Thanksgiving turkey. But it can be so intimidating if you’ve never cooked one before. So we are going to break down all the steps you need to know so you can confidently know How to Roast a Thanksgiving Turkey using our Herb and Citrus Turkey recipe with gravy.
Let’s talk about the bird!
Let’s get down to business and start with what kind of turkey you should buy. Hands down the best tasting turkey is going to be from your local trusted farm or meat share. Yes, they are definitely more expensive but it is so worth it to buy better quality / better tasting meat. You should look in to this as soon as possible as people tend to order these birds ahead of time. If you don’t have a source locally, you can seek out a good quality bird, preferable organic and heritage breed. You can buy fresh or frozen, but if you are buying frozen make sure you leave it in your refrigerator to thaw for 1 full day for every 5 pounds. An average turkey is about 12-14 pounds, which would need 3 days! Make sure to place the turkey in a container that will catch any exuding liquid.
Do you have to brine a turkey before cooking it?
No! But we like to! Our brining method doesn’t involve dunking the whole turkey in a salted water bath though! We love to infuse the turkey with extra flavor (our recipe is citrus and herb) and moisture (via salt) but find it easiest to use a dry brine method. See below and the recipe on how exactly we do it!
How to Prepare a Turkey
You’ll want to start the day before to dry brine the turkey. First you remove the giblets and neck, then you dry off the turkey as best you can. Season the cavity generously! Like, really, use more salt than you think! Then rub the citrus herb butter under the skin and on top of the skin. Stuff your remaining citrus, herbs and garlic inside of the turkey and truss it up! To truss it you simply tuck the wings underneath so they do not burn, and then tie together the legs with kitchen twine.
Should You Stuff a Turkey Before cooking?
We do not recommend stuffing a turkey. While many people may have strong feelings on this, stuffing a turkey forces you to cook it longer than the turkey needs so that you can bring the stuffing up to a safe temperature. We’d rather have a properly cooked bird and separately (and safely) cooked stuffing. We have our traditional Easy Gluten-Free Turkey Stuffing recipe, or our new Gluten Free Cornbread Stuffing.
How to Cook a Turkey
We like to give the turkey a big blast of heat in the beginning of the cooking time to get a nice crisp skin. We start the turkey off at 450ºF for 30 minutes and then reduce heat to finish cooking at 325ºF for a total cooking time of about 2-1/2 to 3 hours. Make sure to baste the turkey every so often (about every 45 minutes) with a turkey baster or a pastry brush, and cover the turkey with aluminum foil if the skin is getting to crispy, but we didn’t find this to be necessary at the lower cooking temperature.
We are always using our Thermapen in the kitchen every day, but there is no greater day to own one of these than turkey cooking day. It’s a little bit of an investment, but it lasts nearly forever and it is a surefire way to know that a big bird like this is done. To tell if a turkey is done insert and instant-read Thermapen thermometer into the thickest part of the thigh without touching the bone. It should read 165ºF and the juices that run out of the bird after you remove the thermometer should be clear, as opposed to pink.
How to Carve a Turkey
It’s best to wear a pair of kitchen gloves and have a clean kitchen towel or paper towels handy during carving as there tends to be some juice that runs out while you are carving. Basically aside from the breast meat you always want to deconstruct the bird at the joint. A perfectly cooked turkey will be easy to deconstruct because the joints will break apart easily. We like to remove the pieces in this order:
Extra meat left on the bones
How do you make gravy from the roast juices
For this recipe we are basically just doubling our Easy Gluten Free Gravy with additional steps on how to get the juices!
You first want to get the fat separated from the broth.
Then you measure out the remaining broth and add turkey stock until you get the correct amount of liquid.
Then you cook a portion of the skimmed fat with cornstarch and add the remaining broth and stock.
Prepare the herbs by finely dicing 1 tablespoons of each sage and parsley and picking 1 tablespoon of thyme leaves. Set aside the remaining herbs.
In a small bowl mash together softened butter, chopped sage and parsley and picked thyme leaves, zest of lemons and oranges and 1 tablespoon of salt and 2 teaspoons of ground black pepper and set aside.
To prepare the bird: Remove the neck and the giblets from inside the turkey and discard or save for another use. Place the turkey on a rack in a large roasting pan and using paper towels dry the skin. Gently run your fingers underneath the skin of the turkey breast to separate it as far back as you can, without breaking through the skin. Dry in between with a paper towel. Generously season the cavity of the bird with salt and pepper.
Rub half of citrus and herb butter underneath the skin of the turkey breast as far back as you can and rub the remaining all over the top of the bird. Season again the outside of the bird generously with salt and pepper.
Stuff the cavity with the remaining lemon wedges, orange wedges, horizontally sliced garlic head and herbs as much as you can fit.
Truss the turkey by tucking the wings underneath the turkey and tie together the legs with kitchen twine as tightly as you can.
Transfer the turkey to the refrigerator, uncovered, overnight or for a maximum of 24 hours
The day of:
Take the turkey out of the refrigerator an hour before you plan to roast it.
Pre-heat the oven to 450ºF.
Add 4 cups of water to the bottom of the roasting pan.
Bake the turkey, uncovered for 30 minutes.
Reduce the heat to 325ºF and continue to bake. Bast the turkey occasionally and add any broth to make sure the liquid stays about 1/4" high, if needed. Cover the top with aluminum foil if the turkey is browning too quickly. Roast until the turkey is cooked through (with an instant-read thermometer registering 165ºF in the thickest part of the turkey), for about 2-1/2 to 3 hours total. (see note)
Once done, let the turkey rest for a least an hour.
To make the gravy:
When cool enough to handle tip any juices from the cavity of the bird into the roasting pan and set bird aside on a cutting board to cool, tented with foil. Set the roasting pan and accumulated juices over two medium flames, add 1 cup of water and scrape up any browned bits from the pan.
Carefully strain out the broth into a large glass measuring cup or medium glass bowl and place in the refrigerator to separate the fat from the broth. You should have about at least 2 cups of broth.
Once cooled down, the fat should rise to the top and you should be able to separate most of it out. Reserve 3 tablespoons of fat and discard the rest. Measure out the remaining broth and add turkey stock until you get 4 cups total of liquid.
In a medium sauce pan add 3 tablespoons fat and whisk in cornstarch. Slowly whisk in broth/stock until it is nice and smooth and bring to a boil and cook for 5 minutes. Season to taste with salt and pepper.
To carve the turkey:
It's best to wear a pair of kitchen gloves and have a clean kitchen towel or paper towels handy during carving. With a carving knife and tongs remove the breast meat first by carving it out. Slice the breast meat across the grain and lay on a platter.
Slice through the skin of the drumsticks and bend them back until you can cut through the joint. Set on platter.
Flip the bird over slice through the skin on the wing and bend back until they break, and cut them off.
Cut the thigh meat toward you and bend back until the joint is exposed and cut through it to remove it. Cut the bone and all the joints out of it, and then slice through the meat against the grain, like you do the breast meat.
Pick off any remaining meat from the bird and set aside for leftovers the next day, or to serve.
To baste the turkey either use a turkey baster, or use a pastry brush.
We truly recommend a high quality instant-read thermometer, like the Thermapen. It's a little bit of an investment, but it lasts forever and it is a surefire way to know that a big bird like this is done. To tell if a turkey is done insert and instant read thermometer into the thickest part of the thigh without touching the bone. It should read 165ºF and the juices the run out of the bird after you remove the thermometer should be clear.
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This Pizza Meatloaf Muffins recipe takes all the flavor of a slice of pizza and makes it in a convenient, hearty and delicious mini meatloaf baked in a muffin tin! They are the perfect make-ahead meal prep for lunch, or a great post work out or after school snack. They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now. Made in partnership with my friends at Ello Products.
Pizza Meatloaf Muffins
We love all things pizza here, so it’s no surprise that these Pizza Meatloaf Muffins are not the first time we’ve taken all the flavor of pizza and created something fun and unique like my Pizza Scramble and Pizza Stuffed Peppers, but this time we wanted to focus on making an amazing meal prep meal!
We love how much pizza flavor we were able to pack in to these meatloaf muffins. We use ground turkey as our base and then mix in pizza sauce, some spices, turkey pepperoni and cheese! A little egg and almond flour help hold it all together and it’s topped off with a bit more cheese and pepperoni and finished under a broiler to get a nice pizza like topping! While you are certainly welcome to make your own pizza sauce, we opted to purchase a good quality brand to make this a little simpler to prepare.
Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!
We of course packed these away in my favorite storage containers. I love love love my Ello DuraGlass Food Storage Containers. With other glass ware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too!
Perfect for stacking.
Mighty tough: Silicone sleeve protects glass from chips + scratches.
Everything tastes better in glass: Won’t stain or smell.
Nobody likes a lunch bag leak: The clear air tight lids won’t leak.
Easy-to-pair color match lids: Because life’s already hard enough.
Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
Comes in all different sizes: For sides, mains, leftovers, and more!
Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
Free of: BPA, phthalates, PVC, lead and cadmium free.
In a muffin tin, place 1/2 cup mixture in 9 tins and smooth the mound on the top. (See note)
Brush remaining pizza sauce on top of each muffin.
Bake for 15 minutes, or until turkey is fully cooked to 165ºF.
Remove from oven and turn broiler on to high.
Divide remaining cheese and pepperoni on top of meat muffins and place under broiler until cheese has melted and begun to melt and bubble, about 3 minutes.
Serve warm with salad, or fully cool and pack away for meal prep.
To make smaller portions, divide roughly 1/3 cup batter to fill 12 muffin tins.
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This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
These Apple Sage Turkey Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!
Apple Sage Turkey Meatballs
Whether you love it or hate it, fall is just around the corner! And this is our quintessential welcome Fall easy 30 minute dinner! For so many of you the welcoming of this season means back from vacations and back to school! This time can be an adjustment, and the last thing you need is to be running around the kitchen making a complicated meal. So we’ve got your covered with these super easy and delicious Apple Sage Turkey Meatballs.
These meatballs are super easy to prepare and SUPER YUMMY. They’re barely sweet from the apples with a hint of warmth from the allspice. I had to include the sage that’s growing so well from my garden and it was the perfect addition. We opted to pan-sear these first to give a nice caramelized flavor before finishing cooking them in the oven, but feel free to bake them from the start all the way through if you don’t want the extra step.
We like to serve them with butternut squash noodles (or sweet potato noodles) that we quickly sauté up with some garlic and oil. For a more kid-friendly option feel free to serve with some pasta with garlic and olive oil. Either way, they’re just what you’ll want on your table for dinner!
Love this meatball recipe? Check out these others:
Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
Heat a large skillet over medium high heat. Once hot, add oil. Add meatballs, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. (See note)
Transfer browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º, about 10-15 minutes.
Serve meatballs hot with butternut squash noodles or pasta.
Although we love the caramelized apple due to the extra step of browning these meatballs, you can skip this step and just bake in the oven. Bake at 400º for 10-15 minutes until the meatballs have fully cooked through and reached an internal temperature of 165º.
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These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!
Thai Turkey Burgers with Spicy Sriracha Slaw
I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!
We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.
You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!
Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!
In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF.
Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.
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This 3 Ingredient Breakfast Skillet is hearty, flavorful and QUICK! It’s the perfect, customizable, week day breakfast.
Sometimes I throw some other veggies, like spinach, onion, and sweet potato, into the mix, but most of the time it’s as simple (and tasty) as this 3-Igredient Skillet. I love using a good salsa because it gives you all the flavors you need! Literally, you don’t even need to spice this beauty. It’s. ALL. Packed. In!
Look at that yolk!
Here’s a glimpse at the steps:
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Heat skillet with oil over medium heat, and place turkey into it. Cook until turkey browns and no pink remains.
Add in salsa and mix to combine, let cook together for 2-3 minutes.
Crack in eggs and cover skillet for 7 minutes or until egg whites are opaque**
*Adjust based on how many people you are serving. Example: If you're making it for 2 people, and you want 2 eggs each, reduce the amount as desired.
**Cooking time will vary based on how yolky you want your eggs
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