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–+ servings
wild turkey soup recipe

Lowcountry Turkey Leg Soup

Author: Larry White
A lowcountry-inspired soup that is full of shredded turkey leg meat, potatoes, mushrooms, and oysters.
5 from 3 votes
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Course Soup
Cuisine American
Prep Time30 minutes
Cook Time4 hours
Servings: 4

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!