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Turkey carcass terrine

post #1 of 12
Thread Starter 
Smoked a 15lbs turkey for the Canadian Thanksgiving.

As usual I removed meat from the carcass while still warm and vacpac for freezing.

Instead of saving the bones for soup I decided to try a terrine. I am on a terrine streak.

I left some meat on bones here and there. Got a big pot full.


Whole pepper and juniper berries


Bay leaves


Whole cloves of garlic not pictured.

Cooked for about 3.5h, topped up the water a few times. Ended up with little than 1L liquid.

Will see tonight if it holds together.
post #2 of 12

I'm in!

 

:popcorn

 

Al

post #3 of 12

I'll watch this one!  I see jello happening.

post #4 of 12
Thread Starter 
Here it is




Used the 4 pickles I had in the fridge for some contrast. They feel nice "embedded" in the terrine.


Great way to get the good stuff from the bones without taking a lot of space with a pot of soup.

Will do this again with bony leftovers. Thinking lamb....
post #5 of 12
Thread Starter 
Served with pickled pimento peppers (homemade)
post #6 of 12

Oooh, very nice!   Thank you for sharing that!

post #7 of 12
Thread Starter 
Is not as stiff as pork based jelly. But in thick slices holds up well.
post #8 of 12
Interesting,but I'll stick to my turkey leftovers in gravy over rice.
post #9 of 12
Thread Starter 
This is made from the bones after picking meat (without going nazi on it). You can have your cake and eat it too.
post #10 of 12

Looks good!

post #11 of 12

Normally, I would take the stuffing out and throw away the bird. Obviously I don't care for turkey.

 

But.....yours is a dish that I would certainly try.

 

Looks good!

 

Good luck and good smoking.

post #12 of 12

This is brilliant and must be tried. Points for the idea!

 

Disco

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