Mmmm… Turkey
The turkey came out astonishingly good. I apparently am a natural at cooking that particular thing. All I would possibly change is to lighten up just slightly on the rosemary. We just had that with mashed potato, carrots, peas, stuffing, and gravy (jar stuff; not sure I like it enough to buy again). Yum!
Now for the soup. I have never made soup of any kind in my life that wasn’t from a can. I’m thinking I’ll go easy on what I remove from the carcass for the remaining meat, then do it in the crockpot. Obviously it starts with boiling the carcass into submission and removing the bones. At some point it includes adding carrots, rice and whatever. It may include using some chicken boullion cubes, and maybe some spices?
I am looking for thoughts and suggestions in the next few hours, apart from whatever I might learn from my friend Google before I start. Especially relative to the use of the crockpot for it. Comment away… (And hey, worst case, I ruin a little leftover turkey and stuff and learn something; no worries. Except almost everything I’ve ever tried for the first time or invented has been at least edible, amazingly.)
Update:
I haven’t gotten any comments yet, but I spoke with Jedi Mom and decided I could at least get started. I decided not to worry about fat; that can be skimmed later. I left really generous portions of turkey on the bones and threw everything in the crockpot, almost covered in water (smooshed the carcass some to be sure it fit well), on high for 4 hours to start. There ought to be an inherent lot of flavor from the spices used for the turkey originally.
We’re figuring it ought to be done by the time we visit my mother and grandmother tomorrow, so if there’s going to be way too much, we can take some and offer it to my brother.
What I am not sure of is the rice-adding protocol, once the turkey is cooked down and it comes time for rice and carrots. That will be the main reason to Google.
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