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11-11-2008, 06:33 AM
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Location: Declezville, CA
16,802 posts, read 38,678,649 times
Reputation: 17617
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How many of you do something with the carcass of the holiday bird? I never waste mine, and even go so far as to gather up garbage can bound carcasses from family/neighbors rather than let them go to waste.
I always make a huge pot of turkey-vegetable-rice soup with one of them.
Another one will go to stock.
Yet another will be boiled for hours, with a little fresh garlic and no salt or spices. It will then be carefully sifted for bones and put back on the fire with the addition of rice. The end result is something healthy and delicious to pour over the dog kibbles.
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11-11-2008, 08:00 AM
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Location: Charlevoix
749 posts, read 2,705,548 times
Reputation: 639
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I always make soup with any bird carcass I have, never are they thrown out
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11-11-2008, 08:59 AM
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Location: Southern, NJ
5,502 posts, read 6,075,965 times
Reputation: 7634
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After the bird is carved, the carcass goes into a stock pot for delicious soup. Nothing gets thrown away here.
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11-11-2008, 09:06 AM
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Location: Looking East and hoping!
28,227 posts, read 21,334,737 times
Reputation: 2000000987
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Same here-after the leftovers (yum) then onto soup.
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11-11-2008, 09:11 AM
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Location: In a house
21,956 posts, read 23,646,505 times
Reputation: 15022
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I'll be honest...I have never used the carcasa nor have I made soup from it! But I have a feeling this year will be a different story because I am learning so much more about cooking these kinds of things! That is if we even have a turkey as we are going to sons for Thanksgiving this year! Maybe I'll take theirs! Ha!
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11-11-2008, 09:42 AM
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Location: friendswood texas
2,489 posts, read 7,060,739 times
Reputation: 3102
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I made a soup last year from the turkey legs. This year we will be out of town so I won't have one to fuss with. I was planning on making pot pies with any leftover meat.
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11-11-2008, 01:34 PM
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Location: Somewhere out there
18,285 posts, read 22,651,536 times
Reputation: 41168
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Waste not want not here. I use the neck and organ meats to make the broth for egg noodles with our dinner then the carcass to make broth to can. Best stuff ever!
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11-11-2008, 03:55 PM
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Location: South GA
12,014 posts, read 10,949,208 times
Reputation: 21904
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Quote:
Originally Posted by cynwldkat
I'll be honest...I have never used the carcasa nor have I made soup from it! But I have a feeling this year will be a different story because I am learning so much more about cooking these kinds of things! That is if we even have a turkey as we are going to sons for Thanksgiving this year! Maybe I'll take theirs! Ha!
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I can just see you - hey son, can I have your carcass?? 
Quote:
Originally Posted by Jaxson
Waste not want not here. I use the neck and organ meats to make the broth for egg noodles with our dinner then the carcass to make broth to can. Best stuff ever!
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Yum! I always use the neck and organs (not the heart) to make my giblet gravy for the cornbread dressing. |
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11-11-2008, 06:59 PM
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Location: Somewhere out there
18,285 posts, read 22,651,536 times
Reputation: 41168
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Quote:
Originally Posted by Katsmeeyow
Yum! I always use the neck and organs (not the heart) to make my giblet gravy for the cornbread dressing.
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I don't use the heart either since my grandmas and mother didn't but I don't know why do you? |
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11-11-2008, 07:07 PM
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5,683 posts, read 10,093,774 times
Reputation: 43789
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We always make a huge stockpot of premium broth from the carcass. Skin, bones, fat and all go into the pot for a long simmer; then the solids are strained out and the liquid chills in the fridge for a day until the fat is congealed on top. We peel off the chunks of fat and toss them, then ladle the gelatinous result into pint and quart size freezer bags. They go into the deep freeze, and we've got the basis for THE BEST soup or roast-turkey gravy for the next six months or so.
Another thing we've always done is to save necks, backs and wingtips when we buy whole chickens and cut them up to roast or grill or smoke. We start a gallon-size freezer bag, toss in a few more bony bits every time we cut up a chicken, and when the bag is full, dump the whole thing, still frozen, into a stockpot full of water. Stew it down for a few hours, then follow the same procedure as above. You don't get that roasted flavor that the turkey carcass has, but it still makes wonderful, wonderful broth for soups and gravies.
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