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Spicy Indian Turkey Soup

Prep Time:1 Hours
Cook Time:5 Hours

Nutritional Information

A great way to enjoy turkey anytime of year.


  • 12 lbs. whole turkey water to cover
  • 2 each green chillies
  • 2 each small onions
  • 1 inch Fresh ginger
  • 5 each garlic cloves
  • 1 cup canned tomatoes
  • .5 teaspoon mustard seed
  • 2 teaspoon cumin seeds
  • 2 tablespoon black pepper corns
  • 1 tablespoon coriander seeds
  • 10 each curry leaves
  • 2 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 2 cans coconut milk
  • 1 cup heavy (whipping) cream
  • 1/4 cup cilantro – chopped
  • Salt


  • 1. Remove the breasts, thighs, legs and wings from the carcass. Roast carcass until deeply caramelized. Place in large stockpot with enough water to cover completely. Simmer bones for 2.5 hours.
  • 2. Grind the onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns to a fine paste.
  • 3. Heat the cooking pan to smoking hotness. Add the mustard seeds and let it pop. Then add the above made onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder and cook until the raw smell disappears. Add about 2 quarts of turkey stock and taste, add more if desired. Add curry leaves and continue to simmer.
  • 4. Grill your breasts, thighs and legs until internal temperature of 165ºF is reached. Slice breasts and pull legs and thighs. Add the meat to your soup and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828