can i cook quail chicken and turkey at once with soup?

@zills66 (1421)
Saudi Arabia
March 5, 2011 6:09am CST
because in the cafeteria, i have seen small medium and large white meat, whole body. like the names i mentioned, it was nicely roasted. and i was thinking how about cooking them at once with soup?
1 person likes this
3 responses
@matersfish (6311)
• United States
5 Mar 11
The three birds are certainly different sizes and if cooked whole or in quartered pieces would certainly need separate cooking times to reach a safe temperature. If you're cooking them "at once with soup," I'm assuming you're putting them into the soup? I wouldn't guess that you're fixing three birds to eat on the side. Meat comes to temperature and not due to any type of actual meat. Size plays a role, of course, as something larger takes longer to come to temperature. The idea to get all three to cook at the same time is to cut them all into the same size pieces. When you chop your meat, make sure it's all the same size. Don't have a big piece of turkey and a small piece of quail. You'll see that the quail will be way overcooked by the time the turkey is done. If you're roasting them, there is no way they would all cook at once, unless we're talking about a smaller turkey and an abnormally large quail. So for any soup, just cut it all up the same. And to make sure your meat doesn't dry out, never let the liquid come back to a boil after you add the meat. At most, keep things hovering around a simmer. The meat will not exceed the liquid's temp and thus will not become leathery inside of the soup. If we were talking about beef, lamb, fatty pork or another meat with a lot of connective tissue, then long braising would just break it down. With poultry, it can become very tough unless you gently cook it.
@zills66 (1421)
• Saudi Arabia
6 Mar 11
chicken and pork with eggs cooked in soya sauce is delicious.
@SIMPLYD (77664)
• Philippines
17 Mar 11
If your idea of making them be put into a soup, then definitely it could be done. They are of the fowl family, so they taste almost the same. If you will be making them into soup, then you could just sautee their filleted meat firs, t then put water and the seasonings , and when the meat is done, you can add some slices of cabbage or lettuce or whatever green leafy vegetable suitable to the taste.
@jerzgirl (7933)
• Gloucester City, New Jersey
8 Mar 11
I agree with the first commenter. If you're putting them into the soup, it shouldn't matter. It's still poultry, so why not? I can't remember an instance where we had multiple fowl to cook at the same time other than one Thanksgiving where my father had shot a quail and we were having turkey, so the quail and the turkey were both roasted and served. So, I see no reason to not use them together in a soup.