Turkey roasted -- what to do with carcass?

[sylvar]

OK, the practice turkey-roasting went pretty well. I need to allow more time for thawing next time, as I tore the skin to the left of the abdominal cavity while trying to remove the still-frozen neck, and now I know to look for the giblets in a paper pouch under the neck flap.

But the turkey came out very well (the skin wasn't as crispy as it should have been -- maybe I'll let it rest without aluminum foil next time?) -- and now I have a torn-up carcass with connective tissues and bits of meat on it. I've stuck it into zip-top bags in the fridge, along with a plastic tub with the drippings, and I'm hoping someone can tell me what to do with the carcass (and neck, which is still uncooked).

Comments

[trunkbutt.livejournal.com]

May I humbly suggest placing bacon strips over the skin during cooking, removing them when they have become crispy and placing new ones in their stead. It makes the turkey tasty. You might also choose to baste once or twice with dark beer.

[sylvar.livejournal.com]

Hmm, I haven't needed to baste it at all -- and I hate to cool the oven by opening it. But I'll keep those ideas in mind once I get experimental...

[trunkbutt.livejournal.com]

Seriously, dude. This is what we do in my house and it RULEZ0RZ!!1!1