How many Turkey soups are in progress

Discussion in 'Messages for All Guests and Members' started by scarbelly, Nov 24, 2011.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    With all the Turkeys cooked today how many of you are cooking the carcass for some soup ?
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    only did a breast this year so nope. But i do have a gallon of spicy stock in the freezer for Gumbo at Christmas.
  3. roller

    roller Smoking Guru SMF Premier Member

    Mine will be made into Gumbo...
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Smoked gravy here!
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    No Soup Here!

    Maybe Turkey Stew though???

  6. scooper

    scooper Smoking Fanatic

    Ditto.  Bones will be going into the freezer for Christmas turkey gravy!
  7. jak757

    jak757 Smoking Fanatic Group Lead

    I didn't smoke my turkey, it was roasted.  By 5:00 Thursday the carcass was in a nice warm bath, swimming with some onions, carrots, celery and herbs in a large roaster in the oven.  It will be in the oven on low until sometime Friday evening.  Then I'll strain it, chill it to get the fat off, then can the most delicious, rich turkey stock.  
  8. scooper

    scooper Smoking Fanatic

    That kind of thing just warms me to the cockles.  [​IMG]

    I am truly blown away by the amount of people I hear who just throw the bones away, yet buy canned broth to make stuffing and gravy.   [​IMG]
  9. rowsdower

    rowsdower Fire Starter

    I smoked two turkeys this year, and saved both carcasses.  I made soup out of one (my first turkey soup and it was incredible) and I just put the second into the pot to make up some stock.  Life is good...
  10. garyinmd

    garyinmd Meat Mopper SMF Premier Member

    In the oven as I type this, not sure how the home boss wants me to finish it yet.  Always guessing.[​IMG]
  11. venture

    venture Smoking Guru OTBS Member

    Nothing like some good home made stock!

    Good luck and good smoking.
  12. Just finished straining the stock into glass bowl to refrigerate.  I'll take the solid fat off the top tomorrow, and maybe some of the stock will make it to the freezer.  There's just too much stuff to use stock in!
  13. roller

    roller Smoking Guru SMF Premier Member

    I did boil my turkey carcuss today and made me some stock for my next Gumbo....I am still eating the Gumbo that I made right before Thanksgiving..Hid me some back..[​IMG]
  14. hemi

    hemi Smoking Fanatic

    I now always make my own broth and/or stock..  Have U ever opened a can of broth and took a sip?   NOTHIN'   If it is low sodium, LESS than

    nothin..  Bout like bottled water.. just payin for the packaging..  Hemi..
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    We made both stock and some killer soup. Just had a big bowl tonite for dinner 
  16. dward51

    dward51 Master of the Pit OTBS Member

    Oddly enough this was the first Thanksgiving I did not smoke a turkey.  The wife wanted Crown Roast, and the kids asked for smoked ham.   I have a wonderful 1/2 ham bone in the fridge which I will use to flavor soup later this weekend. Way too much goodness there to let the dog have it, but don't fret, she was well taken care of during the bone trimming process.
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    I am looking for a good Gumbo recipe
  18. scooper

    scooper Smoking Fanatic

    If you can make a dark brown roux without burning it, you can add anything you want and it will be great!

    I studied Paul Prudhomme's first book for years.  I use his method for his Seafood Gumbo for any type of gumbo, and it is outstanding.

    Sometimes the roux will release the oil into the soup.  Just skim it off.  If you like a thicker stew like I do, I use regular roux to tighten it up.
  19. scooper

    scooper Smoking Fanatic

  20. venture

    venture Smoking Guru OTBS Member

    Excellent point, Scooper.  The darker roux is tricky if too much heat is added.  Also, the dark roux, like browned flour will have less thickening power.

    Good luck and good smoking.

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