575903 Fri Nov 28 18:58:07 -0800 2008 2 31 Home Cooking 0 4207498 Happy helpers washed/put away dishes, football games were over, and people started to leave. Yet, I found myself in the kitchen still doin’ stuff 3 hours later. Whaddup? FTR, this is what I ended up doing. This is the part of the evening that most people neglect in their planning. SOAK ROASTING PAN Do not try to scrub the pan and roasting racks; it will take forever. Instead, run some dish detergent into it, fill with water, and let soak awhile. The gunk will slide right off. PULLED TURKEY With just washed hands or disposable foodservice gloves, pull the meat off of the thigh and breast, and put them into separate pans in the frig. If there are any wings or drumsticks left, leave them alone, as someone will eat them. Put the bones into the same bowl as the raw bones from when you dressed the turkey. CLEAN ROASTING PAN OK, now scrub, wash, and rinse. Should just brush clean. Still, you have to drain, dry and put them and the racks away. MAKE TURKEY STOCK OK, now put the raw and cooked bones into a stock pot and just barely cover with water. Simmer the bones. I used a pressure cooker, so this took only a half hour. Regular stove top simmering will take 2+ hours. Now, drain: save the stock, but discard the bones. Scrub clean your pot, put stock back in, and boil until you get a syrup; this will take most part of an hour, depending. Pour into a small stainless steel bowl, and put into the frig. You now have turkey glace, 100 times better than any canned chicken stock or bouillon. Picking through the bones in the strainer, of course I got enough bits of meat for another serving, that tasted great with mayo and a bit of mustard. MORE DISHES OK, now you have to wash a pressure cooker or stock pot, a large sauce pan, a strainer, a big bowl, and probably a couple of big spoons or spatulas or tongs. OK, NOW you are done. Fri Nov 28 18:58:08 -0800 2008 21941 jerry i h 1 4207527 You left out the peeling and chopping of onion, carrots, and celery for the stock. I;m not done until the resulting stock is either reduced to glace or turned into completed French Onion Soup, with the addition of beef broth/base and 5 pounds of onions sweated down before adding to soup (this part sometimes done ahead). Then that has to cool enough to refrigerate. Fri Nov 28 19:18:25 -0800 2008 4207498 159317 greygarious 1 4207534 Welcome to entertaining! I just washed my floor, did you count housecleaning after the fact ;) Fri Nov 28 19:20:55 -0800 2008 4207498 162977 sarah galvin