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How do I save a turkey soup?

c
Curiosa Dec 18, 2006 05:29 PM

okay, so my mother made a turkey stock from a leftover bird and has currently stuck it in a crockpot with a bunch of veggies and leftover meat. It smells great, look good, but tastes like turkey flavored water? How can I save it and give it flavor?

  1. m
    munch_kin Dec 25, 2006 03:23 AM

    Yes, I would reduce it, slowly. That is the best way to make good soup.

    As mentioned salt is ok, but I use sea salt. Sometimes Adobo seasoning (little) can perk things up.

    1. SanseiDesigns Dec 18, 2006 09:27 PM

      In addition to spices for seasoning, try adding herbs (dried sweet basil, fresh flat leaf parsley).

      1. C. Hamster Dec 18, 2006 07:30 PM

        Before you add salt get it out of the crockpot and onto the stove and reduce it. That's the best way to concentrate flavors.

        If you just salt it and don't reduce it you're going to salty turkey flavored water.

        1. DanaB Dec 18, 2006 07:21 PM

          It sounds like there is too much water in the soup. If you don't want to reduce it, then add a bit of Better than Boullion, either the turkey or the chicken flavor. That should perk it right up.

          1 Reply
          1. re: DanaB
            oakjoan Dec 19, 2006 01:25 AM

            Or the mushroom flavor. I ditto the reduce the stock suggestion.

          2. Sam Fujisaka Dec 18, 2006 06:01 PM

            Also reduce it more.

            1 Reply
            1. re: Sam Fujisaka
              k
              Kelli2006 Dec 25, 2006 03:53 AM

              Sam, I agree with you.
              Is it possible that you used to much water and not enough meat/bones and aromatics? It takes a long time to make stock and the only way to tell if it is done is to break a bone. The bone should snap easily in your fingers if it is done.

              I would strongly recommend against adding salt, as you don't know what the final product will be. It is very easy to add salt laster, but almost impossible to remove.

            2. t
              torty Dec 18, 2006 05:54 PM

              Iagree with DGresh that salt is the first item to play with- but do it slowly. If it is really still flat you might try the following:
              -Saute onion/garlic/scallions till kinda carmelized- ie. well past the translucent stage and toss in
              -Use a salting agent with flavor such as a few drops of worcestershire sauce or a sprinkling of chicken bouillon powder like Maggi

              1. d
                DGresh Dec 18, 2006 05:49 PM

                I think it probably needs salt. In my experience when something smells good but tastes bland, that's what's missing (you can't smell salt; it's not in the vapor)

                1 Reply
                1. re: DGresh
                  c
                  ChiliDude Dec 18, 2006 05:57 PM

                  I second the motion. Carefully add salt. When I make turkey stock, I use only the turkey carcass(es) and water. The stock does not get seasoned until it is used. That way I do not have to remember how I seasoned it.

                  I often use the turkey stock to make risotto.

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