Turkey Leg Soup
If you polled several country grandmas and asked them why chicken soup from years ago tasted better than chicken soup today, they would tell you the chicken was better back then. Used to be, chickens would spend the first two or three years of their life pecking around the barnyard and laying eggs. Once their egg-laying days were over, they were processed for the dinner table.
After simmering the turkey for 90 minutes and picking it free from the bone, I simply followed the instructions on their Chicken Noodle Soup mix. Give it a try. I think you will be as impressed as we were.
2 wild turkey leg/thigh sections, simmered and picked from the bone
1 pack of Old Plantation Chicken Noodle Soup mix
3 Quarts of water
1 Quart chicken stock
Add a tablespoon of salt to three quarts of cold water in a large stock pot. Add the turkey legs and simmer for 90 minutes.
Pour in the contents of the soup mix and the quart of chicken stock and simmer for 30 more minutes.