Do you know where your turkey carcass is tonight?
If the garbage man hasn't already taken it away, remove it from the garbage immediately. Then remove any leftover skin, and return that to the garbage, holding tightly to your precious carcass. Then remove any large pieces of meat, and consider using them to make a turkey salad (recipe follows). Or add them to soup. Or make a turkey sandwich. Or just eat it straight off the dead bird with your fingers. I don't care, as long as you waste nothing. Then return to the almost-clean carcass. Then begin dreaming up all the delicious soups you will soon make with your very own homemade turkey stock.
Recipe: Turkey Stock
Adapted from The Joy of Cooking, 1997 ed. Makes 12 to 20 cups of stock.
1 turkey carcass from a 12- to 25-lb bird, broken up, plus any rogue bones lying around
1 onion, quartered
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
1 small bunch parsley (optional)
Put the turkey carcass in a large stockpot and fill the pot with cold water so that turkey is just barely covered. Bring water to a boil over medium heat, reduce the heat and simmer gently about 30 minutes. Skim often to remove impurities floating at surface. Add remaining ingredients and simmer, uncovered, for 3 hours. Continue skimming impurities and add water as needed to cover contents of pot. Strain into a clean pot or heat proof container. Let cool, uncovered, then refrigerate. Remove the fat when ready to use. May also be kept frozen for up to one month.
Recipe: Curried Turkey Salad
So good! I usually make it with chicken, but it's equally good, if not better, with turkey. Great on sandwiches. Makes 4 servings.
1/2 C plain yogurt, preferably Greek-style
1 T plus 1 t curry powder
1/4 t salt
1/4 t pepper
1/4 C sliced almonds
1/4 C golden raisins
2 C shredded turkey meat
salt to taste
Mix together the yogurt, curry powder, salt and pepper. May be made a few days in advance and kept in the refrigerator. Stir together almonds, raisins, turkey, and yogurt. Season with salt to taste. Keeps in the refrigerator for up to about 5 days.