Best part of the turkey...

troy2000 · 11-25-2005, 01:48 PM

As always, my wife cooked turkey for Thanksgiving dinner yesterday. And as always, after she was done boning and stashing away the leftover meat for sandwiches, etc., I claimed the carcass.

This morning it went into a stock pot to simmer until the meat was falling off the bones, along with carrots, onions, celery, garlic and the appropriate herbs.

This afternoon when I get back from shooting, I'll stick the pot into a sink of cold water to cool it down. I'll skim the fat off the top, and save it for sauteeing mushrooms, frying eggs, or stirring into hot spaghetti (with some grated cheese, salt and pepper), or whatever. Then I'll shred the meat off the bones with my fingers, and pull out all the larger pieces of skin I can find.

After I've reheated the stock with everything in it except the aforementioned fat, bones and skin, I'll adjust the seasonings, add some uncooked rice, and simmer until I have a couple of gallons of turkey and rice soup, which to me is the main reason for cooking a turkey.

Some of it will go into the freezer in tupperware containers, so I can take it for lunch. But most of it will disappear in a surprisingly short time, as people (and especially my teen-aged boys and their friends) wander in and out of the kitchen. It won't last the weekend.

Dale · 11-25-2005, 03:11 PM

I'm a hearin' ya, Troy!

I like anything the turkey can provide...whether it be the left over cold meat, the carcass for soup, etc.

Some people can't handle turkey more than 'round holiday time and, for some, that is too much.

For me I could eat it every meal.

NRAJOE · 11-25-2005, 04:20 PM

We're eating creamed turkey over rolls with punkin pie...and sweet 'taters

troy2000 · 11-25-2005, 08:21 PM

Turkey and rice soup is done; while I waited, I had a turkey sandwich with mayonnaise containing lime juice (mexican market stuff, even though it's an American brand). Home made cranberry/orange relish is also good...

troy2000 · 11-26-2005, 01:12 PM

Turkey hash for breakfast.

Sliced mushrooms, diced potatoes and diced onions sauteed in the fat skimmed from the soup. Diced turkey stirred in until it's good and hot. Everything sprinkled with enough flour to soak up the grease, and cooked for a few more minutes. Then enough milk added to make a very thick gravy.

Add some seasonings while it simmer. When the gravy sets up good let everything brown a little on the bottom, turn the heat off for five minutes, and if you figured the flour and milk right you can cut and serve with a spatula. If it's more gravy than solid, that's fine too. Pour it over toast or biscuits...

Oxford · 11-26-2005, 09:00 PM

I'm a fan of charcoaled turkey legs...and broiled turkey breasts. Our turkey lasted two days so now it's back to balogne.:nod:

Sniper[MI] · 11-27-2005, 08:35 PM

The best part of the turkey is the parts that falls between Jennifer Love Hewitts ample cleavage, provided I can go in after it face first!
:joker:
What??? Do I lie?

Big Dog · 11-28-2005, 07:56 AM

I've always favored the 'front drumstick'! Doesn't have the danged tendons that ruin my enjoyment of the regular drumstick. :right:

My sister gives the remaining carcass to her dog, Doc. He enjoys the holiday meals too. :cheer:

NRAJOE · 11-28-2005, 12:22 PM

Turkey is finally gone!

Father Time · 11-28-2005, 12:32 PM

I could, (and usually do,) eat turkey every day. I froze the rest of the soup yesterday. It makes me nervous to leave turkey out for very many days. Food poisoning is not a pretty sight.

troy2000 · 11-28-2005, 11:00 PM

Haven't gotten to it yet, but some of our frozen turkey is destined for Tamale Pie, CIO (California Improved Okie) style.

Anyone who cooks probably knows the drill for Tamale Pie: meat, tomatoes, onions, sliced black olives, whole-kernel corn , chili powder and cumin, etc, in a pan or baking dish lined with tortilla chips or corn meal mush (polenta), covered with same and baked.

I do chicken or turkey instead of beef or pork, which means my seasonings run toward oregano, mexican sage, garlic and cilantro. And I'm partial to throwing in some chopped pasilla chiles. But instead of messing with the chips or mush, I fill the baking pan with the precooked hot mixture, then spread a recipe of corn bread batter over the top for a crust and bake until it's well-browned.

troy2000 · 11-28-2005, 11:01 PM

Quote:

Originally Posted by Father Time

I could, (and usually do,) eat turkey every day. I froze the rest of the soup yesterday. It makes me nervous to leave turkey out for very many days. Food poisoning is not a pretty sight.

My wife scares me sometimes, the casual way she leaves leftover turkey laying around.

11-25-2005, 01:48 PM	#1
troy2000 Resident Armed Liberal Join Date: Dec 2004 Location: Southern California Posts: 10,017 Images: 9	Best part of the turkey... As always, my wife cooked turkey for Thanksgiving dinner yesterday. And as always, after she was done boning and stashing away the leftover meat for sandwiches, etc., I claimed the carcass. This morning it went into a stock pot to simmer until the meat was falling off the bones, along with carrots, onions, celery, garlic and the appropriate herbs. This afternoon when I get back from shooting, I'll stick the pot into a sink of cold water to cool it down. I'll skim the fat off the top, and save it for sauteeing mushrooms, frying eggs, or stirring into hot spaghetti (with some grated cheese, salt and pepper), or whatever. Then I'll shred the meat off the bones with my fingers, and pull out all the larger pieces of skin I can find. After I've reheated the stock with everything in it except the aforementioned fat, bones and skin, I'll adjust the seasonings, add some uncooked rice, and simmer until I have a couple of gallons of turkey and rice soup, which to me is the main reason for cooking a turkey. Some of it will go into the freezer in tupperware containers, so I can take it for lunch. But most of it will disappear in a surprisingly short time, as people (and especially my teen-aged boys and their friends) wander in and out of the kitchen. It won't last the weekend. Last edited by troy2000; 11-25-2005 at 01:51 PM.

11-25-2005, 03:11 PM	#2
Dale Senior Member Join Date: Mar 2002 Location: Too Dang Hot, Arizona Posts: 4,284	I'm a hearin' ya, Troy! I like anything the turkey can provide...whether it be the left over cold meat, the carcass for soup, etc. Some people can't handle turkey more than 'round holiday time and, for some, that is too much. For me I could eat it every meal. __________________ "It confuses me how some people can vigorously go against the 2nd. Amendment and still call themselves patriotic"-me

11-26-2005, 01:12 PM	#5
troy2000 Resident Armed Liberal Join Date: Dec 2004 Location: Southern California Posts: 10,017 Images: 9	Day Two... Turkey hash for breakfast. Sliced mushrooms, diced potatoes and diced onions sauteed in the fat skimmed from the soup. Diced turkey stirred in until it's good and hot. Everything sprinkled with enough flour to soak up the grease, and cooked for a few more minutes. Then enough milk added to make a very thick gravy. Add some seasonings while it simmer. When the gravy sets up good let everything brown a little on the bottom, turn the heat off for five minutes, and if you figured the flour and milk right you can cut and serve with a spatula. If it's more gravy than solid, that's fine too. Pour it over toast or biscuits...

11-26-2005, 09:00 PM	#6
Oxford Super Moderator Join Date: Mar 2002 Location: Gladstone, Missouri Posts: 13,101 Blog Entries: 4	I'm a fan of charcoaled turkey legs...and broiled turkey breasts. Our turkey lasted two days so now it's back to balogne.:nod: __________________ "If it's worth doing, it's worth doing right".

11-27-2005, 08:35 PM	#7
Sniper[MI] Senior Member Join Date: Apr 2002 Location: Future 51st state, "New Hope" Posts: 3,796	The best part of the turkey is the parts that falls between Jennifer Love Hewitts ample cleavage, provided I can go in after it face first! :joker: What??? Do I lie? __________________ FNUH!

11-25-2005, 04:20 PM	#3
NRAJOE Senior Member Join Date: Apr 2002 Location: Toledo,OH Posts: 19,252 Images: 3	We're eating creamed turkey over rolls with punkin pie...and sweet 'taters

11-25-2005, 08:21 PM	#4
troy2000 Resident Armed Liberal Join Date: Dec 2004 Location: Southern California Posts: 10,017 Images: 9	Turkey and rice soup is done; while I waited, I had a turkey sandwich with mayonnaise containing lime juice (mexican market stuff, even though it's an American brand). Home made cranberry/orange relish is also good...

11-28-2005, 07:56 AM	#8
Big Dog Moderator Join Date: Mar 2002 Location: Tallahassee, Florida Posts: 10,412	I've always favored the 'front drumstick'! Doesn't have the danged tendons that ruin my enjoyment of the regular drumstick. :right: My sister gives the remaining carcass to her dog, Doc. He enjoys the holiday meals too. :cheer: __________________ Moderator of: AR15/M16, M14/M1A, New/Beginning Shooters and Militaria/Collectables.

11-28-2005, 12:22 PM	#9
NRAJOE Senior Member Join Date: Apr 2002 Location: Toledo,OH Posts: 19,252 Images: 3	Turkey is finally gone!

11-28-2005, 12:32 PM	#10
Father Time Senior Member Join Date: Oct 2005 Location: Northern Michigan Posts: 375 Images: 2	I could, (and usually do,) eat turkey every day. I froze the rest of the soup yesterday. It makes me nervous to leave turkey out for very many days. Food poisoning is not a pretty sight.

11-28-2005, 11:00 PM	#11
troy2000 Resident Armed Liberal Join Date: Dec 2004 Location: Southern California Posts: 10,017 Images: 9	Day ??? Haven't gotten to it yet, but some of our frozen turkey is destined for Tamale Pie, CIO (California Improved Okie) style. Anyone who cooks probably knows the drill for Tamale Pie: meat, tomatoes, onions, sliced black olives, whole-kernel corn , chili powder and cumin, etc, in a pan or baking dish lined with tortilla chips or corn meal mush (polenta), covered with same and baked. I do chicken or turkey instead of beef or pork, which means my seasonings run toward oregano, mexican sage, garlic and cilantro. And I'm partial to throwing in some chopped pasilla chiles. But instead of messing with the chips or mush, I fill the baking pan with the precooked hot mixture, then spread a recipe of corn bread batter over the top for a crust and bake until it's well-browned.