Best 4 Black Friday Jerk Turkey Soup Recipes

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING

Steps:

• Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
• Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
• Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
• In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
• In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
• Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

JERK TURKEY SLOW COOKER SOUP FROM WEIGHT WATCHERS

Steps:

• Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon of black pepper in a medium bowl.
• Add turkey and toss to coat; set aside for 15 minutes.
• Place turkey in a 5-quart slow cooker; add any spices remaining in bowl. Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4 teaspoon of pepper; stir.
• Cover and cook on LOW setting for 6 to 7 hours.
• Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.
• Yields about 1 1/2 cups per serving.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
• Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

BLACK FRIDAY JERK TURKEY SOUP

Steps:

• In a large soup pot, heat oil over medium high heat, sauté onions and bell peppers, add gingerroot and garlic.
• Add spices and stir until fragrant (30 seconds).
• add sweet potatoes and stir until slightly browned. Add drained tomatoes.
• Add wine or beer to deglaze pan simmer 3 minutes,.
• add reserved tomato juice and stock, bring to a boil.
• add bay leaves, turkey, greens, beans, and corn.
• Bring back to a boil, lower to simmer.
• add limejuice and mojo and cook until potatoes are soft (about 30-40 minutes).
• Ladle soup in bowl and garnish with lime slice and chopped cilantro.