Turkey Tortilla Soup

In case you still have any Turkey left over from the holidays here is a great recipe to use up that turkey. It's so simple and yet so good, you will not be sorry you tried this one, trust me it will become one of your meals to serve after Thanksgiving is over!

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Turkey 101

For anyone who is going to be cooking the Turkey for their Thanksgiving Meal, we say thanks to Martha for this one! Hope it helps anyone who is cooking

Thawing
Place the turkey (in its original packaging), breast side up, on a rimmed baking sheet; refrigerate. Plan ahead to allow one full day of thawing for every four to five pounds of turkey.

Prepping
Set the turkey on a clean work surface kept clear of other foods. Remove the neck, liver, and giblets from the cavity, and rinse the inside and outside of the turkey with cold water; pat dry with paper towels. After working with raw poultry, always wash hands, utensils, and work surfaces thoroughly with hot, soapy water.

Stuffing
If stuffing the turkey, do so just before roasting to prevent unwanted bacterial growth. Because the stuffing will expand as it bakes, fill the turkey's cavity loosely; this also allows the stuffing to cook more evenly and keeps it from becoming too dense. To test doneness before serving, insert an instant-read thermometer in the center of the stuffing to make sure it reaches 165 degrees. Cook any extra stuffing in a baking dish at 375 degrees for 30 to 45 minutes, depending on the ingredients and amount.

Roasting
Always roast the bird on a rack set in a shallow roasting pan so the oven heat circulates and helps the turkey to brown. After the first hour, baste the turkey often with pan drippings to keep the meat moist and give the skin an even color. Roast until an instant-read thermometer inserted in thickest part of a thigh, avoiding the bone, registers 165 degrees. Let the turkey rest, loosely tented with aluminum foil, for at least 30 minutes before carving so the juices can reabsorb. If the turkey is stuffed, remove the stuffing before carving.