What recipes do you have to use a turkey carcass (sp)??!
INGREDIENTS:
Carcass from a 12- to 18-pound cooked turkey
4 unpeeled onions (about 2 pounds)
2 carrots (1/2 pound)
3 stalks celery, with a few leaves
1 teaspoon black peppercorns
2 bay leaves
PREPARATION:
If using the original roasting pan from turkey, pour drippings into a 1-quart glass measuring cup and set aside. With hands and sturdy scissors or knife, break and cut carcass into smaller sections. Place the pieces in a single layer in turkey roasting pan or in a clean roasting pan.
Roast in a 500 degree oven until well browned, 35 to 40 minutes.
Move the turkey pieces to the 12- to 16-quart pan. Pour pan drippings into the cup with other drippings. Place the roasting pan across 2 burners over high heat. Add 2 cups water and stir to loosen browned bits, about 3 minutes. Pour the liquid and the loosened bits into the pan with the turkey pieces. Skim and discard the fat from the cup of drippings, then add the drippings to the pan.
Quarter onions. Cut carrots and celery into 3-inch lengths. Add the vegetables, peppercorns, and bay leaves to pan with bones. Add enough hot or boiling water to the pan to cover the bones and vegetables by about 2 inches (about 5 to 5 1/2 quarts total). Cover and bring to a boil over high heat. Reduce heat and simmer for 8 to 12 hours.
Set a large colander over a 6- to 8-quart pan. With tongs and a ladle, lift most of the bones and seasonings into colander. Let drain, then discard the contents of colander. Set pan with colander in sink. Very carefully (use mitts or potholders), pour broth through colander. Lift colander to drain; discard what's left in the colander. Let the broth cool about 1 hour, stirring occasionally.
Skim fat from broth and discard, or chill until broth is cold, then skim fat. Use the broth immediately, keep refrigerated in an airtight container up to 4 days, or freeze for up to 6 months.
Makes 4 to 5 quarts.
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ORRRR:
TURKEY CARCASS SOUP:
INGREDIENTS
1 carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
DIRECTIONS
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
Answers: ROASTED TURKEY CARCASS BROTH:
INGREDIENTS:
Carcass from a 12- to 18-pound cooked turkey
4 unpeeled onions (about 2 pounds)
2 carrots (1/2 pound)
3 stalks celery, with a few leaves
1 teaspoon black peppercorns
2 bay leaves
PREPARATION:
If using the original roasting pan from turkey, pour drippings into a 1-quart glass measuring cup and set aside. With hands and sturdy scissors or knife, break and cut carcass into smaller sections. Place the pieces in a single layer in turkey roasting pan or in a clean roasting pan.
Roast in a 500 degree oven until well browned, 35 to 40 minutes.
Move the turkey pieces to the 12- to 16-quart pan. Pour pan drippings into the cup with other drippings. Place the roasting pan across 2 burners over high heat. Add 2 cups water and stir to loosen browned bits, about 3 minutes. Pour the liquid and the loosened bits into the pan with the turkey pieces. Skim and discard the fat from the cup of drippings, then add the drippings to the pan.
Quarter onions. Cut carrots and celery into 3-inch lengths. Add the vegetables, peppercorns, and bay leaves to pan with bones. Add enough hot or boiling water to the pan to cover the bones and vegetables by about 2 inches (about 5 to 5 1/2 quarts total). Cover and bring to a boil over high heat. Reduce heat and simmer for 8 to 12 hours.
Set a large colander over a 6- to 8-quart pan. With tongs and a ladle, lift most of the bones and seasonings into colander. Let drain, then discard the contents of colander. Set pan with colander in sink. Very carefully (use mitts or potholders), pour broth through colander. Lift colander to drain; discard what's left in the colander. Let the broth cool about 1 hour, stirring occasionally.
Skim fat from broth and discard, or chill until broth is cold, then skim fat. Use the broth immediately, keep refrigerated in an airtight container up to 4 days, or freeze for up to 6 months.
Makes 4 to 5 quarts.
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ORRRR:
TURKEY CARCASS SOUP:
INGREDIENTS
1 carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
DIRECTIONS
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
Boil it, pick the meat off. You can reduce the broth from boiling but I usually had to add some turkey stock for flavor. Bring to a strong simmer and add chopped onion, celery and carrots-cook until tender. Add meat back in and egg noodles, cook until noodles are tender. The seasonings and amount of liquid and veggies you use are a matter of personal taste.
You bring it to a boil then simmer it to make a variety of soups and sauces.
Its treated and handled just like any other stock. THE main factor: it has a poultry-flavored base.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!