5 degrees C). Line a turkey roaster with long sheets of
On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
lace 1/4 cup leftover Thanksgiving turkey stuffing in the center of
brine the turkey, remove the turkey from wrapper,
lack pepper; then add ground turkey and mix.
Form the
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
Y BEFORE baking turkey, prepare brine.
>Sprinkle your turkey with Adobo,
enly.
Gently lower turkey into the liquid
ucket.
Place the thawed turkey (with innards removed) breast side
e broth recipe) from the turkey, as well as any
oultry seasoning.
Thaw your turkey in the refrigerator (takes about
).
Loosen skin over turkey breast and thighs with your
TURKEY:
Preheat oven to 350\
head.
Butterfly your boneless turkey breast. https://www.youtube.com
1 week before Turkey Day, while it thaws, or
Place turkey carcass in a large pot
lack pepper.
Rinse the turkey, and pat dry with paper
ach side.
Place the turkey carcass, water, sachet, ginger, and
Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
Add the turkey and the seasonings and mix to heat all ingredients through.
Add the broth and let simmer for 2 to 3 minutes.
Add the Mushroom Soup and mix well, add more
seasoning if desired.
Combine the noodles with the turkey mixture and heat through.
Serve with a salad and enjoy!