I have at home a recipe for turtle soup. Now I always was told turtle are dirty and remember them being banned for sale in pet stores as children were putting them in their mouth and not washing hands after touching and getting very sick. I think some died. I am not sure if it was botulism or not.
So how then does one prepare such a critter for cooking?
Also is it not very strong?
So any old turtle will do? I know in the islands it is sea turtles, but I read painted turtles to the trick also. Cracking it is a great idea or one never get into it...But do you clean it first or just quick rinse in water and plop in alive and well? Sorry but I want to try it this spring when my wife is not home....My cousin says he can get me the turtle he has a lake at his house.
So you cook it then remove and scape out the meat and return it to the pot?
I chop off the head to kill it before I crack the shell. I usually use snapping turtles as they are common around here. I scrap the meat out and rinse it off real well. Then I place it in water to boil it for a time to cook it before adding it in to my veggies. IF you have a cousin who can get you a turtle then that works. Should I tell you it tastes like chicken
Thanks KNtoran I will look into the season for them as I think they have one here just like bull frogs do. But I thought it taste lake rattle snake , then it would make a great soup. Snapping turtles I can get as my cousins real easily. Just need a bigger pot!