I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup. At lunch is my chance to try something different. I’m still using up that leftover turkey but didn’t want to make exactly the same soup.
Today I grilled up the vegetables on the indoor grill. You could grill outdoors or sear in a hot skillet. Cast iron would work nicely, or maybe sear in a wok.
Put about 3cups turkey broth and as much turkey as you desire into a medium size saucepan. Salt and pepper to taste. Heat over medium heat.
The vegetables on the grill.
one small baby red sweet pepper
one small potato peel then quarter
one-fourth onion separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill
Cook until they get sear marks and begin to get tender. Then cut accordingly and add to the broth. Cut the cut into bite-size pieces and add to the broth. Remove the top of the pepper and seeds. Dice the onion and pepper and add to the soup. Lastly cut the carrot on a diagonal about 1/8 inch thick.
The soup will cook for 20-30 minutes until the potatoes are completely tender. As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary. Mine cooked down so that it was a thickened broth. Add as much broth as you desire.
I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop. Though I did share a few bits with my Yorkie, Gismo. She liked the soup too.
Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.
We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.
It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill. This is done for any type of meat I smoke.
Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer. Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away. Serve warm with dressing, gravy and a nice side dish.
While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything. Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.
Update on this slow cooking turkey: For the last 45 minutes we turned up the oven to 350 degrees. Hungry. Hungry. Everyone was getting hungry and the stubborn turkey was still gobbling. Dinner was finally done at 8:45 and was planned for 7:30. The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop. We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad. This was a newly learned suggestion from my guest, Britt. I will never forget it! By the time we were done with salad the turkey was ready.
As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked. Plus, the package called for 325 degrees to cook the turkey but 350 might have been better. Regardless, it was juicy and smoked to the right amount.