<p>As usual, I made soup from the leftover Thanksgiving turkey carcass. In a large pot (8-quart), I cover the carcass with water, add chopped onions, carrots and celery, throw in a bay leaf or two, add salt and pepper, and let it simmer for several hours. The tricky part comes when I’m trying to get rid of the bones, gristle and other yucky bits that have fallen off the carcass. For years, what I’ve done is pour everything through a fine strainer, then sift through it with my fingers and eyes, looking for the icky bits to throw out while keeping the good bits, like the turkey meat and the vegetables. But it’s messy and time-consuming. Does anyone else have any better ideas on how to accomplish the same thing?</p>
<p>We boil the carcass without any added veggies–just some seasonings. Then you can pour off the stock and throw away the bones. Then I put stock in fridge. Then when it’s cold you can remove more of the fat that solidifies on top. </p>
<p>I then use the stock to make soup and cook with veggies then add noodles or rice toward the end. I also add the remaining turkey that is leftover before it turns into a science experiment in the fridge! We had the last of the soup for dinner last night!</p>
<p>I do exactly what VAMom does. I boil my carcass without any veggies, too. Depending on how much good meat is left on the carcass, I either pick out the good bits, or just throw it all out. </p>
<p>After I chill it and skim off the fat, I throw in all the veggies and all the leftover turkey that was carved off. I always fill at least 3 or 4 quart sized container with the soup and freeze and keep the rest in the pot to have the first week. I just put the remaining soup from big stock pot into smaller pot and it’s out in my garage. I will finish it up this week, since H will be out of town.</p>
<p>But even after I slice away all the meat from the bird for the turkey platter, there is always lots and lots of meat still on the carcass, in hidden places. I don’t want to throw that out too. Also, I think there is more flavor in the stock when one boils the carcass and the water with the veggies.</p>
<p>We have done the same as you, OP, using the fine mesh strainer to remove the bits. Hubby first removes the chunks (bones, veggies, etc.) with a spider and then through the strainer. If we have any cheesecloth, we will use that next. Turkey Barley Soup was great (as usual) this year and we still have another batch of turkey broth in the freezer.</p>
<p>VH, I use to make my stock with the veggies but it was a pain picking through it to find the decent meat bits. I really haven’t noticed a difference in flavor since switching to no veggies.</p>
<p>I take off all of the good meat I can and sacrifice the rest to the soup. Since I usually simmer it for 4 hours or so, there isn’t much flavor left in whatever meat is left.</p>
<p>I made the stock last Tuesday and the soup on Wednesday and I still have soup in the pot left (plus the 4 qts in the freezer.) I expect to finish what’s in the pot this week.</p>
<p>It isn’t recommended that you keep it longer than four days.
I take that to mean all leftovers should be finished within that time, no matter what you do with them, ( unless you’ve frozen them immediately).
But I really hate stomach issues, so I err on the short side.</p>
<p>If you are really worried you can boil soup every few days to re-sterilize it. It can last a lot longer than just a few day. As for VeryHappy’s dilemma, I do pretty much what she does. I don’t think you need that fine a strainer - most collanders will catch everything you need to catch, but if you want to pick of the extra meat you haven’t got much choice.</p>
<p>This year I made dumplings from the leftover stuffing. They were really good. It’s the first year I’ve actually managed to make too much stuffing. Will have to do it again!</p>
<p>I would throw a few veggie ends in a bag made from cheesecloth and boil them with the carcass. Discard full cheesecloth bag and add fresh veggies when done.</p>