# Turkey soup **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 2, 2025, 11:44pm UTC](https://boards.straightdope.com/t/turkey-soup/1025344 "2025-12-02T23:44:56Z")\ **Posts on this page:** 1\ **Showing post:** 22
**Author:** ![echoreply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/echoreply/32/3641_2.png) [@echoreply](https://boards.straightdope.com/u/echoreply)\ **Post date:** [December 4, 2025, 8:45pm UTC](https://boards.straightdope.com/t/turkey-soup/1025344/22 "2025-12-04T20:45:56Z")
At this moment I’m eating one of my last frozen quarts of last year’s soup. I’ll make this year’s in the next week or two. As crossover with the [salt thread](https://boards.straightdope.com/t/do-youtube-chefs-use-too-much-salt/1025377/21), For me, getting the salt right is one of the key parts of the soup. It always takes much more than I expect. I’m starting with a brined turkey, so I don’t add any salt until near the end. After I’ve added the last ingredient (noodles or something), I’ll start adding salt at about a tablespoon at a time (to several gallons), and then tasting. Eventually it will taste right. That is where I stop. I have no idea how much that ends up being per serving. That’s the amlodipine’s job to worry about. --- _[View the full topic](https://boards.straightdope.com/t/turkey-soup/1025344)._