Cream of Turkey Soup

Recipe courtesy of Meenbobby

Set up your turkey with 3-4 carrots 2-3 celery stalks (peeled),1 medium-large onion and 1 peeled turnip (all veggies should be cut into large pieces)

Season with Salt, Pepper, Adobo and Garlic Powder, add about 1 cup of water, cover with aluminum foil and bake at 400 degree oven.  The last 1/2 hour to 45 min uncover the turkey and let everything brown.

 Put a large pot of water (they use a 12 quart pot) about 3 quarters filled, add the turkey wings, legs and (VERY IMPORTANT) the neck!!!, cover and bring to a boil, then add 4 or 5 cubes of Chicken Boulion. (If you can find Turkey Base, which would be ideal) cook about 45 min.

 Then add the veggies and any loose skin in a blender and add some of the liquid from the roasting pan and puree.

 Then take out the neck and bones out of the large pot (if you want some turkey in the soup, break it off and add it now), then add 2 quarts of heavy cream and 8-10 oz of Uncle Ben's rice, bring to a boil on medium flame, then lower to a simmer for about 20 mins.