Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Bones and juices from 1 lb Carrots, peeled and cut
- Yucatan Turkey Pibil - into 1-inch chunks
Water 1/2 c Rice
Leftover meat from Yucatan 1 Bunch cilantro, chopped
- Turkey Pibil, shredded, Lime wedges
- optional Formatted by Manny Rothstein
6 sm Potatoes, cubed

Deane and Brady in The Times Test Kitchen found that of all the
turkeys we tested this year, the Yucatan Turkey Pibil made the best
soup. Here's how it's done.
Place turkey bones and juices with water to cover in stock pot and
simmer over medium-low heat 1 1/2 hours. Strain stock.
Add shredded turkey, potatoes, carrots and rice. Simmer 30 to 45
minutes. Serve in soup bowls, garnish with cilantro and serve with
lime.

Makes about 8 servings. Each serving contains about: 145 calories 413
mg sodium 12 mg cholesterol 2 grams fat 22 grams carbohydrates 9
grams protein 0.60 gram fiber.

From Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-26-95

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