We love eating turkey all year round. I don’t go all out and cook a whole turkey other than on Thanksgiving. The rest of the year I cook a turkey breast.
Turkey breasts average six pounds, and that’s solid meat. There are lots of ways to cook a turkey breast, it can be oven roasted, grilled, deep fried, cooked in a crock pot or on a rotisserie.
I tend to use the same seasonings I use on the whole turkey I cook for Thanksgiving, Bell’s seasoning. I oven roast the breast at 350 degrees for 20 minutes a pound. I cook it in a roasting pan which is large enough to insure even cooking. I tent the turkey with aluminum foil and remove it for the last 20-30 minutes. As with all meat I let the turkey breast sit for 15 minutes before carving it.
So now the fun part, choosing the soup!
In June, July and August I want a soup that is light and flavorful which is why I chose this Thai Turkey Soup. It’s a recipe developed by Leeanne Wright from the wish.ca site.
Thai Turkey Noodle Soup
Ingredients (Serves 4)
|1/2||oz dried shiitake mushrooms|
|1||tsp vegetable oil|
|1/2||cup thinly sliced shallots|
|2||Thai chilies, seeded and finely minced|
|1||one-inch piece fresh ginger, finely chopped|
|3||kaffir* lime leaves|
|2||tbsp fish sauce|
|1||tsp granulated sugar|
|3/4||cup chopped cooked turkey|
|5||cups chicken stock (Have some extra time? Try our stock recipe.)|
|2||vermicelli noodle bundles (3 oz. in total)|
|1-1/2||cups chopped baby bok choy or other Chinese greens|
- Soak mushrooms in boiling water for 10 minutes to re-hydrate. Drain and squeeze to remove excess water. Roughly chop (if mushrooms are large).
- In a pot, sauté mushrooms, shallots, chilies and ginger in oil over medium heat.
- Remove outer hard layer from lemongrass then cut stalk in half. Bruise the thick end with the back of a knife to release flavour. Add remaining ingredients, except noodles, to pot and bring to boil. Reduce heat to simmer, add noodles and cook until tender.
- Remove kaffir lime leaves and lemongrass and add chopped greens to serve.
Nutrients per serving: 223 calories, 5 g fat, 19 g protein, 26 g carbs, 2 g fibre. Excellent source of vitamins A and C.