This Lowcountry turkey leg soup is one of my favorite hearty, bowl-form meals. I created this coastal southeastern dish shortly after enjoying a bowl of delicious Geechee-style brown oyster stew.
I wanted to cook a dish over the holiday that paid homage to what I imagine folks were eating on the coast of America centuries ago (with my own additions as well). Wild turkeys were eaten, oysters were abundant and true wild rice was being harvested and consumed. You can purchase real wild rice online, but I used modern wild rice due to its wide availability.
I wanted to cook a dish over the holidays that paid homage to what I imagine folks were eating on the coast of America century’s ago (with my own additions as well). Wild turkeys were eaten, oysters were abundant and true wild rice was being harvested and consumed. You can purchase real wild rice online, but I used modern wild rice due to its wide availability.
What I ended up with is a soul-warming hybrid that uses cooking techniques often found in stews, chowders, and bisques. I finish off this dish with the addition of benne seed flour. You can also use store-bought sesame seed flour. If you already have sesame seeds, you can toast them in a pan, let them cool, and then grind them in a spice/coffee grinder.
Cooks Notes:
- If you want a smoky flavor, try smoking the turkey legs before making the stock. 2 to 3 hours at 250 degrees F works well. Afterwards, they will be simmered until tender, shredded, and added to the soup. The smoked turkey leg broth will serve as the base for the soup.
- You can make this soup the day before eating. Just make sure you do not add the oysters until the day of consumption. Add the oysters after it has been heated. You only want the oysters warmed through, so they don’t become tough. Consume the oysters the same day as they are cooked. They do not make great leftovers.
More Wild Turkey Recipes
Below are a few of my favorite wild turkey recipes. You can substitute farmed birds if needed.
Lastly, if you make this Turkey Leg Soup, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Lowcountry Turkey Leg Soup
Ingredients
For the Turkey Stock:
- 2 Turkey legs (preferably smoked)
- 1/2 onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- Water to cover
For the Soup:
- 4 slices smoked bacon, chopped
- 1/4 cup all purpose flour
- 4 tablespoons half stick butter
- 1 onion, small dice
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 2 cups russet potatoes, peeled and 1/2 inch dice
- 2 cups half and half
- 2 1/4 cups turkey leg stock
- 1/4 cup oyster liquor
- 1 1/2 cups cooked wild rice (follow directions on your package)
- 8 to 12 ounces shucked oysters, drained and reserved liquid
- Reserved turkey leg meat
- 1 tablespoon sherry (optional)
- Pinch of cayenne pepper (optional)
- Kosher salt and black pepper to taste
- 4 tablespoons toasted and ground sesame seeds or benne seed flour (optional)
Instructions
Make the Stock
- In a large pot, add all of the ingredients for the turkey stock. Cover with water. The water level should be a few inches above the ingredients. Bring to a simmer and cook until the turkey meat is falling off the bone. This can take between 2 and 4 hours. Strain and discard the vegetables while reserving the cooking liquid and turkey.
- Shred the turkey meat and refrigerate it for later. Discard the turkey's bones. You'll need about 2 1/2 cups of the stock for the soup, plus a little more to thin out if needed.
Start the Soup
- In a large pot over medium heat, add the chopped bacon and cook until browned and the fat has rendered. Set the bacon aside, reserving about 2 tablespoons of the fat in the pot. You'll be using the cooked bacon to garnish later.
- Turn the heat to medium low. Add the onions, garlic and mushrooms. Cook until the onions and mushrooms are soft, stirring every minute or so. This will take about 8 to 10 minutes. Place the mixture in a container (you’ll be adding them back later).
- Add the butter to the pot and melt. Add the flour and stir until no lumps remain. Cook until the flour has lightly browned. Add the half-and-half while stirring, and whisk to ensure there are no lumps. Add the turkey stock and oyster liquor while whisking.
- Add the potatoes and the cooked mushroom/onion mixture. Adjust your stove's heat until you reach a slow simmer. Cook until the potatoes are just fork tender (aldente).
- Add the cooked wild rice, shredded turkey meat and the ground sesame seeds. Cook at a slow simmer for about 8 minutes while gently stirring often.
- Season to taste with salt, black pepper and cayenne pepper. Add the sherry of using.
Add the Oysters and Serve
- Turn off the heat. Add the oysters to the stew and gently stir until they are incorporated. You want the oysters just heated through.
- Garnish each bowl with the cooked bacon, chives, green onion and hot sauce.
