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Smoked turkey carcass
Posted on 12/28/23 at 1:40 pm
Posted on 12/28/23 at 1:40 pm
It had been a long time since I had smoked a turkey, but I did one a week ago and it turned out very good. I'm wondering what to do with the carcass, having now pulled off the remaining meat.
Boiling it with some onion and celery should make for a good stock, right? Maybe some kind of turkey soup afterwards? Do you guys fool with this, or just toss the carcass?
Boiling it with some onion and celery should make for a good stock, right? Maybe some kind of turkey soup afterwards? Do you guys fool with this, or just toss the carcass?
11
Posted on 12/28/23 at 1:41 pm to SpotCheckBilly
Did you freeze it after you were done with it?
Posted on 12/28/23 at 1:55 pm to SpotCheckBilly
In the past I've used the carcass to make a stock and made turkey gumbo with the leftover turkey meat.
Posted on 12/28/23 at 2:00 pm to SpotCheckBilly
I simmer it and make stock for gravy or gumbo or soup or for the freezer if I'm not making anything soon. Makes a tasty stock.
Posted on 12/28/23 at 2:06 pm to SpotCheckBilly
Roast the bones for a bit then make a stock.
Posted on 12/28/23 at 2:08 pm to KosmoCramer
quote:
Did you freeze it after you were done with it?
No. I just picked the meat off of it a few minutes ago. If I don't make the stock right away, I will freeze it.
Sounds like roasting the bones before making the stock is a suggestion.
Posted on 12/28/23 at 2:22 pm to jfw3535
quote:
In the past I've used the carcass to make a stock and made turkey gumbo with the leftover turkey meat.
I do this with every turkey/chicken carcass smoked or not. Smoked is mo better.
Posted on 12/28/23 at 2:29 pm to unclejhim
Can also get some cheap turkey necks and throw in there as well for a little added collagen
Posted on 12/28/23 at 3:00 pm to SpotCheckBilly
This is the perfect time to break out the instant pot. Smoked turkey stock in about an hour.
Posted on 12/28/23 at 3:01 pm to Chipand2Putts
quote:
Can also get some cheap turkey necks and throw in there as well for a little added collagen
Good idea. I'll throw some carrots in there too.
Posted on 12/28/23 at 3:16 pm to SpotCheckBilly
Smoked turkey gumbo is fantastic
Posted on 12/28/23 at 3:21 pm to SpotCheckBilly
quote:
Good idea. I'll throw some carrots in there too.
Carrot, onion, celery, garlic, parsley is what I typically add to my stocks.
Posted on 12/28/23 at 3:54 pm to SpotCheckBilly
Made a turkey gumbo with mine yesterday. Came out great
Posted on 12/28/23 at 4:28 pm to Chipand2Putts
quote:
Can also get some cheap turkey necks and throw in there as well for a little added collagen
I add smoked turkey necks. They're readily available in most grocery stores. They make a great stock with smoked flavor.
Posted on 12/28/23 at 7:23 pm to SpotCheckBilly
sounds like youre going with stock. Just one suggestion if you havent made one before. Dont boil it. It needs to barely simmer for 2-3 hours with aromatic vegetables. If you boil it, it will emulsify any fat and your stock will be cloudy. A slow simmer will give you a clearer stock. It doesnt really matter if its going in gumbo with a dark roux, though.
Posted on 12/28/23 at 9:40 pm to SpotCheckBilly
quote:
Boiling it with some onion and celery should make for a good stock, right? Maybe some kind of turkey soup afterwards? Do you guys fool with this, or just toss the carcass?
Smoked 2 turkey breasts for Thanksgiving and my wife made turkey stock from the carcasses. She used it in chicken & sausage gumbo and it was the best she ever made. About to do the same with the 2 I smoked for Christmas.
Posted on 12/28/23 at 9:57 pm to KosmoCramer
quote:
Carrot, onion, celery, garlic, parsley is what I typically add to my stocks.
Don’t forget salt, peppercorns and a lemon for some acid. I generally save all my trimmings and unused veggies in the freezer, and dump that into a pot when I make stock.
Side note: Greenburg Turkeys make the absolute best smoked turkey stock I’ve ever eaten, but $100 for a turkey is pretty steep
Posted on 12/29/23 at 6:47 am to LSUGUMBO
quote:
and a lemon for some acid
I havent heard of this. What does the acid do for the stock?
Posted on 12/29/23 at 7:56 am to jamiegla1
The stock is simmering gently now. It's destination is for a pot of turkey gumbo. I appreciate all the responses.
Posted on 12/29/23 at 8:21 am to SpotCheckBilly
Like others have said, make a stock. Add onion, celery, carrots, garlic, bay leaves and whatever herbs or seasonings float your boat.
I do this all the time with bird carcasses for stocks and let them cook at least 12 hours on a low simmer/boil. The end product will be very rich in flavor.
I do this all the time with bird carcasses for stocks and let them cook at least 12 hours on a low simmer/boil. The end product will be very rich in flavor.
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