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Alicante Turkey Soup

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 40 mins
Total time 5 hrs, 43 mins
Yield

Serves 6 (serving size: about 2 ounces turkey and about 3/4 cup stock)

This is the first course in the three-part meal that constitutes a traditional Alicantino “drunken turkey” feast. El Cruce in Almoradí doesn't give out their official recipe for the meal, but this and the related recipes are a close approximation. Traditionally, this soup also includes egg yolks poached in the stock, but we skip that here for a simpler ­version. Have your butcher cut your turkey breast in half for you if you don't have a heavy chef's knife or cleaver.

Ingredients

Nutrition Information

  • calories 112
  • fat 1.9 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 19.8 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 53 mg
  • iron 1 mg
  • sodium 263 mg
  • calcium 14 mg

How to Make It

  1. Cut turkey breast in half crosswise. Combine turkey and brandy in a large zip-top plastic bag. Refrigerate 5 hours or overnight. Discard brandy.

  2. Place Turkey-Saffron Stock in a large saucepan; bring to a boil. Stir in salt. Add turkey to pan. Cover, reduce heat, and simmer for 23 minutes or until done. Remove turkey from pan; let stand 10 minutes. Remove turkey from bone, and discard bones. Cut turkey into bite-sized pieces, and return to pan. Divide the turkey and broth evenly among 6 bowls.