Tarragon Turkey Soup Recipes

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TURKEY SOUP WITH TARRAGON



Turkey Soup With Tarragon image

Make and share this Turkey Soup With Tarragon recipe from Food.com.

Provided by dicentra

Categories     Turkey Breasts

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 quart chicken broth
1 lb turkey breast, boneless, skinless, cubed 3/4-inch
2 large potatoes, cubed
1 cup coarsely chopped onion
1/3 cup thinly sliced celery
1/3 cup thinly sliced carrot
1 tablespoon dried tarragon leaves
1 -1 1/2 tablespoon Dijon mustard
salt and pepper

Steps:

  • Combine all ingredients except salt and pepper in slow cooker.
  • Cover and cook on high 4-6 hours.
  • Season to taste with salt and pepper.

TARRAGON TURKEY



Tarragon Turkey image

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 2h35m

Yield 10 servings

Number Of Ingredients 12

1/2 cup honey
1/2 cup tarragon vinegar
1/2 cup packed dark brown sugar
2 tablespoons black peppercorns
1/2 cup salt
6 tablespoons dried tarragon
1 onion, peeled and quartered
1 large or two small garlic cloves, bruised and peeled
1 lemon, cut into 1/4-inch slices
1 5 1/2-pound rolled turkey breast, tied at intervals to shape it like a sausage (ask your butcher to do this)
1/4 cup olive oil
1/4 cup fresh tarragon leaves

Steps:

  • In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
  • Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
  • Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
  • Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.

Nutrition Facts : @context http, Calories 876, UnsaturatedFat 40 grams, Carbohydrate 31 grams, Fat 67 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 20 grams, Sodium 1852 milligrams, Sugar 28 grams, TransFat 0 grams

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  • Start by heating the oil in a large pot or Dutch oven; then add the celery, carrots and onions. Sauté until the onions start to become soft and translucent.
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