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

[loucheroo.livejournal.com]

I concur with the "make soup of the carcass" idea. As for the neck and giblets/gizzard/etc -- make gravy?

The crispy problem isn't with the way you ahve the foil on -- i always take the foil off for the last little bit of cooking (ummm... maybe 30 minutes?), baste and let it cook. it crisps up the skin nicely.

This whole cooking a turkey thing doesn't bother the vegetarian in you?

[sylvar.livejournal.com]

This whole cooking a turkey thing doesn't bother the vegetarian in you?

I intend to cook meat foods for my wife for many decades to come, and I may as well learn to make a meal that comes as close as possible to being worth an animal's life.

[cadrys.livejournal.com]

..not to mention using as much of the animal as possible. :)

Carcasses equal soup-stock, absolutely.