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.

[pandorable.livejournal.com]

i make a soup out of the carcass.

Take off as much meat as you can, and set the meat aside.

Large pot of water and boil it to nothing. I usually throw in some left over veggies too, like carrots and celery including the greens... then i strain it all, throw away the veggies and bones (unless you want to save them, dry them and make some sort of macabre wind chime or Halloween costume). I cool the broth and skim off the excess greasy stuff. Add the turkey to the broth, and anything else you want... maybe carrots, curly noodles, etc... The broth by itself freezes really well.

If you want to get really creative, you can fill an ice cube tray with turkey broth and when it's frozen move them to a freezer bag. They add nice flavor to vegetables (and can be used instead of butter...)

the neck and innards i throw away. probably wasteful, they can be added to the soup, but i just have a personal thing against it...

[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?