Left over turkey carcass


 
V

Vic C

TVWBB Member
I just smoked a turkey and was curious as to what every one does with the carcass? I think I'm going to put it in a pot and make a soup. Any suggestions?
 
Just made chicken and rice soup last night from two left over chicken carcass from this weekend. First time doing this with bbq chicken, came out great and will do it again. Be sure to put everything in, including any left over skin that has all that great seasoning and flavor.

Todd
 
Vic,

I put my poultry carcass in a roasting pan with an quartered onion, a stick of celery, and maybe a few carrots and roast in the oven at 400 degrees for about 45 minutes (with about 1/2 cup of water in the bottom). After roasting, I put it all in a large stock pot which I bring to a boil and then simmer for a few hours. I then strain and freeze the stock in 2 cup quantities for later use. This stock is wonderfully flavorful.

Ray
 
I'll chime in with Ray - these things make a good brown stock when roasted. Smoked carcass or not, or mix them up if you have more than one. Remember that the smoked carcass will add smoke flavor. Just a consideration to think about depending on what you are going to use the stock for.

Roasted Turkey Carcass
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
This makes some of the best turkey stock I ever tasted. </div></BLOCKQUOTE>


Yes Yes Yes!!!
 
Have to agree with Edwin. It does make wonderful gumbo. I think that the smoke flavor benefits from a very dark roux and leaving the gumbo more on the thick side.

I won a silver medal with this gumbo at a culinary competition back in the nineties. I make it every fall and winter and it's always a hit with my family.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Edwin Vickers:
Make a stock and turn it into smoked turkey and sausage gumbo. I smoke my chickens before I make my smoked chicken and Andouille gumbo. </div></BLOCKQUOTE>


That sounds great Edwin!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick:
Vic,

I put my poultry carcass in a roasting pan with an quartered onion, a stick of celery, and maybe a few carrots and roast in the oven at 400 degrees for about 45 minutes (with about 1/2 cup of water in the bottom). After roasting, I put it all in a large stock pot which I bring to a boil and then simmer for a few hours. I then strain and freeze ths stock in 2 cup quantities for later use. This stock is wonderfully flavorful.

Ray </div></BLOCKQUOTE>

How much water in the stock pot Ray? Just enough to cover the carcass, or as much as you can put in the pot without it boiling over?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How much water in the stock pot Ray? Just enough to cover the carcass, or as much as you can put in the pot without it boiling over? </div></BLOCKQUOTE>
Steve,

I usually add enough water to cover by about one inch. any amount will do and if you add more, you can simmer longer (uncovered) for more flavor.

Ray
 
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