It all started around a smoky spring campfire with a thermos full of coffee and Realtree’s Scott Hughes casually dropping, “Oh yeah, I’ve got a killer wild turkey soup recipe.”
You could practically hear Kokanee Quinn’s chef senses tingle from Montana!
If she were to respond, she would have said this:
“Hold up, Scott,” she said, “Are we talking about thighs and legs here? Because if this is a dark meat deal, I’m in.” Quinn’s no stranger to the wild side of the kitchen, and she’s got a soft spot (and a stock pot) for the parts of the bird most folks overlook. “Those legs may not win a beauty contest,” she laughed, “but give them a long simmer and they’ll sing.”
However, she wasn’t there, but she did stumble across this recipe online!
Featuring: Scott’s Wild Turkey Soup.
Kokanee discovered Scott’s recipe on Realtree.com—and it’s recommended swapping out skim milk for half and half because, we’re not out here counting macros, we’re surviving flavorfully! The result is a thick, rich, soul-warming soup that somehow tastes like November and feels like a camp hug.
You can shred those turkey thighs like they owe you rent, then toss ‘em into a bubbling cauldron of sweet onions, peppers, green chiles, and corn. Hit it with cayenne for kick and cheddar for comfort.
Hot tip from Quinn’s ladle to yours: Don’t even think about tossing those leftovers. Like most of life’s best things—soup, stories, and fishing gear—it gets better with age. Day two is when this one really struts!
So grab a spoon, a camp mug, and maybe a homemade loaf of bread. This week on Cooking with Kokanee Quinn, it’s not just soup—it’s survival with style, thanks to Reatree’s Scott Hughes’ Turkey Soup Recipe.
You can find the full recipe here.
