Show Us Your Meat, and We'll Show You Ours

[Apoc]

Here's the twice cooked turkey soup I made on Friday. I put all the bird remnants, except the body cavity (creates pond scum on top, I think), in the pot with some celery, salt/pepper and hit the soup setting for normal... which is 38 minutes... can't remember if this is the normal for middle or what we've adjusted it to. After that finished, I drain the broth and picked the meat out. Then back in the pot went the meat, the broth, onions, celery, garlic powder, poultry seasoning, and turmeric. I added diced meat from one turkey breast I'd reserved for this and added water to the pressure cooker max line. I set it to another 38 minutes to deepen the broth and soften the meat. Then, served it over egg noodles with a handful of arugula for crunch and a pinch of smoked salt. Super simple and super delicious. 

We ate it on Friday, but didn't finish. We just put the bowl right into the fridge until taking it back out Sunday for a day of football. Pro tip: The keep warm setting with reheat your soup quite nicely over 30 minutes and keep it the perfect temp for all day munching.