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Cooking & Baking

Warpy

(114,647 posts)

5. Waterlogged, overcooked turkey meat is not nice.

Reply to rhett o rick (Original post)

Mon Dec 1, 2014, 04:12 PM

Dec 2014

I'd fish the pieces out after 1/2 hour to remove the usable meat. There will always be some left behind. I'd also take the opportunity to whack the drumstick and thigh bones to expose the marrow, something that will also flavor the broth.

If you're looking for turkey stock, only, then you can sacrifice the meat. If you're looking for turkey soup, do rescue the bigger chunks of meat before it becomes wet cardboard. After you've strained the stock, you can throw the meat back in after you've added whatever else is going into the soup.

The problem is that Thanksgiving is now 4 days ago and everybody is getting sick of leftover turkey. A lot of people are going to question your sanity for bothering to save still more turkey for leftovers!

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I am cooking down my turkey carcass. I have some questions. [View all] rhett o rick Dec 2014 OP

I usually try to get the pieces of meat out as soon as I can. Suich Dec 2014 #1

I agree. As I see it, any meat left in the pot after 2 hours, won't have any flavor left. rhett o rick Dec 2014 #2

If I'm making a chicken or turkey stock, I will simmer the bones and any attacked meat Fortinbras Armstrong Dec 2014 #14

I wouldn't keep any meat simmered more than an hour, flamin lib Dec 2014 #3

Me, I don't use that meat at all Bragi Dec 2014 #4

Waterlogged, overcooked turkey meat is not nice. Warpy Dec 2014 #5

"A lot of people are going to question your sanity " I am used to that. rhett o rick Dec 2014 #7

Treat it like a big chicken. A HERETIC I AM Dec 2014 #6

Thanks. nm rhett o rick Dec 2014 #8

No worries! Eat well!! A HERETIC I AM Dec 2014 #9

I have to feed hoards so taste isn't an issue Kali Dec 2014 #10

Here is what I did: On Saturday afternoon, I removed all of the remaining large pieces of meat Trailrider1951 Dec 2014 #11

I put all the "stuff" - liver, giblets, neck that I rescued from the uncooked turkey, carcass, NRaleighLiberal Dec 2014 #12

Roasting the bones next time will enhance the flavor. grasswire Dec 2014 #13

You shouldn't have any meat in the pot with the carcass, period. sir pball Dec 2014 #15

Thanks for the tips. I have one question, why do you go to the trouble of rhett o rick Dec 2014 #17

It's just a term, I usually hack 'em up myself sir pball Dec 2014 #19

Ah cool. I understand. nm rhett o rick Dec 2014 #22

I take all the good meat off before I make the broth. cbayer Dec 2014 #16

How long? Gordon Ramsey says that over an hour is wasted. Not that I believe him. nm rhett o rick Dec 2014 #18

There are two schools of thought. cbayer Dec 2014 #23

I follow the second method. Just made soup yesterday. rhett o rick Dec 2014 #26

I tend to go for the second as well, except for the times when I am cbayer Dec 2014 #27

Does it make a difference if you leave celery and onions out shireen Dec 2014 #20

I don't know the answer to your question. I have made great stock rhett o rick Dec 2014 #21

Thanks ... shireen Dec 2014 #24

I understand but it isn't very expensive, but if you don't care for it then rhett o rick Dec 2014 #25

I put in carrots, celery, onion and any other veggies I have laying around that need using. cbayer Dec 2014 #28

My Mother always made Turkey bone soup dem in texas Dec 2014 #29

I clean as much meat off the bones as possible. Then simmer long and slow. pinto Dec 2014 #30

Thank you for your response. nm rhett o rick Dec 2014 #31