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

[pandorable.livejournal.com]

Let's go to my cooking bible...

The Fannie Farmer Cookbook
~Turkey Soup~

Serve Turkey Soup as a clear broth or add some cooked noodles, rice, or barley. It can also be used as a base in many vegetables soups.

Ingredients:
- 1 Turkey carcass plus giblets if available
- 8 cups of water
- 1 onion, sliced
- 1 carrot, sliced
- 2 stalks of celery, cut up
- 6 crushed peppercorns
- salt

Break the turkey carcass into pieces and put them in a soup pot with any small pieces of turkey meat and giblets that you can spare. Add the water, onion, carrot, celery and peppercorns. Bring to a boil, lower the heat, cover partially, and simmer for 3 or 4 hours. Strain the broth and cool it quickly, uncovered. Chill it and remove the fat when it solidifies, or scoop any fat off the surface with a spoon. Add salt to taste before serving.

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the straining part is something I do, but the recipe doesn't call for it. Personally I don't like some of the goopy stuff, so I toss out all but the broth, and only put the white meat into the soup at the end.