Big-Batch Turkey Barley Soup

Ingredients

• 2 whole turkey legs (about 4 pounds/1,800g)
• Kosher salt and pepper
• 1/2 cup (120ml) olive oil
• 6 celery ribs, plus 1/2 cup (15g) chopped bright green celery leaves
• 5 large carrots
• 3 large yellow onions
• 2 apples, such as Gala or Honeycrisp, peeled
• 2 heads garlic, plus 6 cloves minced garlic
• 5 thyme sprigs
• 4 sage sprigs
• 1 pound (453g) cremini mushrooms, stemmed and thinly sliced
• 2 cups (280g) quick-cooking pearled barley
• 1 bunch curly kale or mustard greens (about 6 cups, 226g), stemmed and chopped
• 1 cup (24g) chopped Italian parsley
• 1 cup (24g) chopped dill

Optional Garnish

• More olive oil for drizzling (optional)
• Finely shredded Parmesan cheese

Directions

Season the turkey legs all over with salt and pepper. In a large Dutch oven or stockpot (about 12 quarts), heat 1/4 cup of the olive oil. Sear the turkey legs over moderate heat, turning once, until the skin is golden brown and crispy, 5–7 minutes.

While the turkey is browning, roughly chop three of the celery stalks, roughly chop two of the carrots, quarter one of the yellow onions, quarter one apple, and slice the whole heads of garlic horizontally through the head. Add to the pot with the turkey legs. Tie the thyme sprigs and sage into a bundle with cooking twine, if desired, and add to the pot. Add 8 quarts of water and a generous pinch of salt and bring to a boil. Reduce the heat to low and simmer partially covered, occasionally skimming any foam off the surface, until the turkey is very tender and cooked through, about 2 hours.

While the stock is simmering, finely chop the remaining celery, carrots, onion and apple.

Using tongs, transfer the turkey legs to a plate and cover with foil. If desired, continue to simmer the stock up to 4 hours, adding water as needed. (This step is not essential but will intensify the flavor of your soup.)

Strain the stock through a fine-mesh sieve set over a large bowl; discard the used vegetables and herbs. You should have about 5 quarts of stock. Wipe out the Dutch oven and return it to the stove.

In the Dutch oven, heat the remaining 1/4 cup of olive oil. Add the celery, carrots, onion, apple and minced garlic, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until tender, 8–10 minutes. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add the stock and bring to a boil. Stir in the quick-cooking barley and reduce the heat to low. Simmer until the barley is tender, 10–15 minutes.

While the barley is cooking, shred the turkey into bite-size pieces. Discard the skin and bones. You should have about 6 cups of turkey.

Stir in the turkey and greens and simmer, stirring occasionally, until the greens are wilted, about 5 minutes. Add the parsley, dill and celery leaves and season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil, and garnish with freshly shredded Parmesan cheese and freshly ground black pepper, if desired. Serve hot.

Serves: 12 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 351; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 57mg; Sodium: 377mg; Carbohydrate: 30g; Dietary Fiber: 5g; Sugar: 6g; Protein: 25g