Smoked Turkey with Wild Rice Recipe

• Level: Easy
• Yield: Forty-eight 16-ounce servings
• Total: 6 hr 20 min
• Active: 55 min

Turkey Stock

• 1 whole smoked turkey
• 6 ounces chicken base
• 4 ounces liquid smoke

Soup

• 8 red peppers
• 4 ribs celery
• 2 carrots
• 2 onions
• 1 pound wild rice
• 1 1/2 pounds butter
• 3 1/2 cups all-purpose flour
• 1 teaspoon white pepper, ground
• 12 cups half-and-half

Fire up your kitchen for this irresistible Smoked Turkey Wild Rice Soupa creamy, hearty masterpiece that transforms simple ingredients into pure comfort. Professional chef-approved and perfect for feeding a crowd, it's your next go-to for cozy gatherings!

Cook Mode: Switch to Cook Mode to keep your screen awake while you create this deliciousness.

1. Prepare the stock: Strip the skin from the turkey and pull the meat from the bones; dice the meat into medium pieces and reserve. Place the bones in a very large stockpot with 3 gallons of water, chicken base, and liquid smoke. Simmer for 4 hours, then strain through cheesecloth. Cool and skim off the fat for a rich, flavorful base.
2. Roast the peppers: Char red peppers under the broiler until blackened, then steam in a covered container. Peel, seed, and dice once cool. Dice the celery, carrots, and onions; set aside to build incredible depth.
3. Cook the rice: Simmer wild rice in 8 cups water until tender, about 1 hournutty perfection awaits!
4. Assemble the magic: Melt butter in a large pot, saut diced carrots, celery, and onions for 5 minutes. Stir in flour and cook 5 more minutes. Pour in the turkey stock, simmer 15 minutes. Puree cooked veggies until silky smooth, return to pot, then fold in diced turkey, roasted peppers, and wild rice. Stir in half-and-half and heat gently for creamy bliss.
5. Serve with joy: Ladle into bowls and savor the smoky, velvety warmthyour family will beg for seconds!

Note: This chef-supplied recipe shines in professional kitchens; adapt with care at home for best results.

Safety tip for pureeing: Cool hot liquids 5 minutes, fill blender halfway, secure lid with one corner ajar, cover with a towel, and pulse smooth to avoid splatters.