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Keep Carcass

post #1 of 12
Thread Starter 

Just a reminder to keep smoked turkey carcass to make some great tasting stock for later use.

 

  •  turkey carcass
  • 1 gal. water
  • 2 large celery ribs sliced
  • 2 large carrots, scraped and sliced
  • 2 onions, quartered
  • simmer for 3-4 hrs.
  • I'll let u decide what to do with this. 
  • MERRY CHRISTMAS ALL!! 
post #2 of 12

I keep all the skin that wasn't eaten, especially if the turkey was smoked.  Chop it into little pieces then add it to the simmer is pure smoky joy.  

 

Merry Christmas.   

post #3 of 12
We always make stock with the bones, and neck. Get yourself some dedicated ice trays freeze the stock as ice cubes. When you do this use a measuring cup to pour the stock in the cube trays. Note how many cubes equals a cup. We then vac pac the frozen cubes into 2 cup increments. Works great, we always have stock in the freezer.
post #4 of 12
Curious, is the stock smoky? If so, is it subtle or pronounced?
post #5 of 12
I make Portuguese bean soup with my leftover smoked turkey bones. Normally you'd use smoked ham hocks as the soup base...
post #6 of 12
Quote:
Originally Posted by Lovespicyfood View Post

Curious, is the stock smoky? If so, is it subtle or pronounced?

 

It is quite noticeable especially but only if you put any part of the smoke roasted turkey in the stock that still has the skin if you include the skin when making the stock.  Just the carcass, no skin, it is very subtle. 

 

We rarely eat the drumsticks plus we put the skin in the stock so the smoke flavor is quite pronounced in the stock.  Personally we like it and use the stock for a wider variety of uses where we want to have a smoky flavor including vegetable soups, bean soups, stews, gravies, pot roasts, casseroles, etc.  You can control the degree of smoky flavor by how much stock you use with water or other liquids.   

post #7 of 12
Quote:
Originally Posted by Noboundaries View Post
 

 

It is quite noticeable especially but only if you put any part of the smoke roasted turkey in the stock that still has the skin if you include the skin when making the stock.  Just the carcass, no skin, it is very subtle. 

 

We rarely eat the drumsticks plus we put the skin in the stock so the smoke flavor is quite pronounced in the stock.  Personally we like it and use the stock for a wider variety of uses where we want to have a smoky flavor including vegetable soups, bean soups, stews, gravies, pot roasts, casseroles, etc.  You can control the degree of smoky flavor by how much stock you use with water or other liquids.   


Thank you for your reply!  My sister took the carcass so I was wondering how it would go...  I had a leg today for lunch and it was good!  Very "hammy" as I cured this one...

post #8 of 12

We will dispatch Detective Theo Parkakarkas to investigate...

 

post #9 of 12
Dirtsailer has it right. I use muffin tins to freeze the stock. Two of my muffins equal a cup.
post #10 of 12

Smoked carcass will give you a smokey broth/stock.  Great for some things, not so good for others.

 

Your carcass will probably have enough meat remnants on it that you are making closer to a broth than a true clear stock.

 

Another trick I use is a baggie in a 16 oz can to freeze approximately 2 cup portions.

 

Good luck and good smoking.

post #11 of 12

We don't get too carried away eating every last bit of the meat off of the bones, and purposely so.

 

Then we can take the carcass and simmer it up.  After it's been simmered, it's easy to pluck the useable meat off of the carcass and cut it up however you want.  Now you've got great smokey broth and a nice batch of good meat.  Add some veggies, rice, you name it, and you've got a nice batch of smoked turkey soup.

 

A lot of the flavor of the skin and the rub ends up in the broth.  So it's good to think of what you'd want as soup seasoning when you design your rub.  :)


Edited by Sigmo - 1/4/15 at 10:14pm
post #12 of 12
I made some soup about a week ago. My wife didn't want potagee bean soup so I made turkey with barley and lentil soup.

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