a reminder - don't throw out that turkey carcass -use it!

RRP

A year ago JSlot posted his Mother's Clear Turkey Soup receipe. Today was the third time I've made it and it is simply terrific. I tweaked the recipe to our taste a tad with strong dashes of Maggi, Worcheshire and celery salt and used 1 quart of V-8 juice instead of the whole tomatoes - but otherwise I stayed true. As for storage I pour it in a metal pan and freeze it. Then in the morning I cut the big chunk into blocks and quickly seal them in Food Saver bags. A bag popped in a pan of water brought to a boil makes a wonderful taste treat. Thanks again Jim for sharing that recipe.
[ul][li]JSlot's Mom's Clear Turkey Soup receipe[/ul]

Unknown

RRP,
My wife made some stoup this evening with the leftover turkey. Stoup, that is what Rachael Ray calls a pot of soup-stew. It was very good. She put all kinds of vegis in the pot along with white rice and left over turkey meat. Made some garlic bread and I can't breathe too well at the moment. [p]Jerry

PapaQ

RRP,[p]I couldn't handle turkey again tonight, so I fixed a heap of ABT's. Going to have them with leftover mashed taters and stuffing.[p][p]We had two twenty-nine pound turkeys for Thanksgiving (down from three of that size we usually cook because not all the kids, grandchildren and friends could make it this year), and my daughter made turkey broth from the carasses. Tomorrow we're expecting snow so I'm going to use some of the broth to make an old family favorite - turkey and wild rice soup. Whatever's left - turkey and/or soup goes into the freezer for later use and reflections about the wonderful holiday we shared. From all the postings, it seems we all had a great time. And Mad Max, your gift of sharing is incredible.[p]Paul

RRP

PapaQ,
Those look great! I haven't had an ABT for several months now. I just gotta break that dry spell!

MickeyT

PapaQ,[p]What an incredble photo.[p]My goodness how did you get those ABT's to come out so perfect?[p]Thanks for sharing.[p]Mick

PapaQ

MickeyT,[p]I did them direct on a raised grid at 340-350 with a chunk of hickory. Closed the lid and about 40 minutes later they were done. They tasted even better than they look in the picture. Pig fat - a great way to break up the Thanksgiving weekend.[p]Paul

mad max beyond eggdome

PapaQ,
nice to hear from you. .. glad you had so much of that big family of yours for thanksgiving. . .we had a pretty good one here as well. . .both spawn and i have been enjoying our 'dutch egghead hats'. .sure has made winter evening cooking a whole lot easier. . .[p]a slightly belated happy thanksgiving to you and your whole clan!!

wdan

RRP,
I used tomatoes in the vegetable stock I made for the turkey brine (a la Alton Brown). Last night, I made a simple stock from that turkey carcass. My kids got a little squeemish when I showed them the vertabrae! Talk about falling off the bone! LOL.

PapaQ

mad max beyond eggdome,[p]And to you, too, my friend.[p]Paul