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Smoked Turkey carcass

jlix Nov 27, 2009 03:39 AM

That is what I salvaged from yesterday's feast-- any ideas on what to do with it?? am afraid a turkey vegetable soup like I usually do will have too intense a smokey taste--

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    gordeaux RE: jlix Nov 27, 2009 03:52 AM

    First thing to my mind is stock for split pea soup.

    1. Passadumkeg RE: jlix Nov 27, 2009 04:05 AM

      Makes a great stock for pea or bean soup.

      1. Cherylptw RE: jlix Nov 27, 2009 07:10 AM

        That would be fabulous for turkey & dumplings and/or pot pie...don't let the smokiness throw you...

        1. jmckee RE: jlix Nov 27, 2009 07:32 AM

          I'd say go ahead, make the stock, and do a turkey gumbo with andouille or other smoked sausage.

          1. chowser RE: jlix Nov 27, 2009 09:21 AM

            I would only use part smoked turkey and part regular wings or other part. I've made split pea soup w/ smoked turkey wings and it was far too smokey. Freeze it in small portions and use it when needed but not the whole thing at once.

            1 Reply
            1. re: chowser
              Melanie Wong RE: chowser Nov 27, 2009 10:01 AM

              Smoked turkey wings are a great substitute for ham hocks to flavor collard greens.

            2. Melanie Wong RE: jlix Nov 27, 2009 09:38 AM

              The carcass itself sans skin isn't that smoky. I'm eating congee made with stock from a smoked turkey and it has a pleasant back note, but not oppressively so. I'll mention that we didn't need to add any additional salt. Keep the wings and any leftover skin separate for another boil down to make a seasoning stock for when you want to introduce an overt smoky taste. It's a great thing to have in the freezer as a non-red meat alternative to bacon or ham.

              1. shaogo RE: jlix Nov 27, 2009 10:30 AM

                Many years ago I received one of those smoked turkeys from an employer, for Christmas. I reserved the meat from the carcass, and I boiled the carcass up with plenty of mire poix (chopped onion, carrot and celery). After straining and reducing the stock, I made a delicious cream-and-roux based white chowder with potatoes and carrots and added the smoked turkey meat.

                1 Reply
                1. re: shaogo
                  alkapal RE: shaogo Nov 27, 2009 03:09 PM

                  ooooh, a chowder -- now that's a novel idea. thanks, shaogo.

                2. Uncle Bob RE: jlix Nov 27, 2009 01:11 PM

                  I make Smoked Duck and Andouille Gumbo for Christmas every year...

                  Think about your smoked turkey carcass and a good grade of sausage from your area to make Gumbo...


                  1. scuzzo RE: jlix Nov 27, 2009 04:30 PM

                    Yes, I think it depends on how much skin goes into the stock. I've made some great soup from smoked turkeys.

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