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Dec 26, 2006 03:18 AM

turning boneless, skinless turkey breast into soup

Before Thanksgiving I mistakenly bought a boneless, skinless turkey breast. I froze it and bought my regular 1/2 split breast with bones/skin. I normally roast the turkey and make a great soup out of the leftovers. Can I do that with this turkey? Keep in mind that my main goal is lots of soup. Thanks.

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  1. In my opinion you would need to add some bones (turkey necks etc) in order to get a tasty soup. Personally, I would poach the breast and then package it up for future use- some for chicken salad, some to drop into a good soup, some to add proetin to a pasta dish, etc

    1. Or, consider making a nice vegetable stock. Make a mirepoix (HEAVY on the onions) and brown in fat (if you have some bacon fat saved, this is wonderful). Add additional aromatics, to taste, once this is browned. Add more veg (whatever you have that needs a soup pot versus a fridge for a home), water to cover, and simmer. Once all the flavor you can get is out of the veg, strain, and reduce as much as you need to. Veg. stock, ready for new fresh vegies for your soup, your turkey, and whatever noodle you might want to add.

      1 Reply
      1. re: cayjohan

        But I agree with torty on the neck bones - if you can get these at your market (they're cheap), you can make a much richer stock.

      2. Thanks for your replies. I'm thinking that I'll roast it as is, make a vegetable/turkey bone stock and once that's done I'll the turkey breast into it along with my other turkey soup ingredients.

        1. i'd make the bone/veg stock, but then just slice the breast, add it to the stockpot and let it poach. it will stay very tender, absorb alot more flavor, and you'll have one less thing to clean up!

          1. Do you think I could slice it semi-defrosted (easier) or should I fully defrost it?

            1 Reply
            1. re: adina

              partially thawed is easier to slice, but will add still more unflavored water to the soup.

              a trick in asian cooking is to add the raw protein to cold stock for a clearer broth.