Making it tomorrow morning.
Remove meat, put bones and skin in a pot of water, boil til it looks like broth.
Remove the bones and yucky stuff, add meat, vegies, it's soup.
Try this:
Swanson or one of those soup makers puts out a Thai flavored broth. Try it!Mmmmmm Good!
Plan B: Make soup as usual, vegies, noodles, meat etc. Pull some meat out and set aside. Once the soup is finished, run it through a blender or use one of those hand held motorboat thingies. The noodles act as a thickener and you have a creamy soup. Toss in the meat you set aside.
Got a better recipe? Put it up before tomorrow morning. 
Dan
914Driver wrote:
Making it tomorrow morning.
Remove meat, put bones and skin in a pot of water, boil til it looks like broth.
Remove the bones and yucky stuff, add meat, vegies, it's soup.
Try this:
Swanson or one of those soup makers puts out a Thai flavored broth. Try it!Mmmmmm Good!
Plan B: Make soup as usual, vegies, noodles, meat etc. Pull some meat out and set aside. Once the soup is finished, run it through a blender or use one of those hand held motorboat thingies. The noodles act as a thickener and you have a creamy soup. Toss in the meat you set aside.
Got a better recipe? Put it up before tomorrow morning.
Dan
Either one will work, but we usually use wild rice, and/or pearl barley. Excellent! Mmm-mmm-mm!
We're gonna make turkeY fried rice!
<<< heading to the kitchen and pulling bones and boiling...
For the best tasting stock that's not bitter, bring just to a boil and reduce the heat to a simmer. You just want the bubbles to break the surface, not a full boil.
I plan ahead for making turkey stock, so I will save certain things in the freezer until I have enough carcass to make stock with. Onion skins will make the stock a nice golden color, and I also add the stems from fresh parsley and some celery heads & leaves, and of course some garlic. I keep a bag in the freezer and onion skins and fresh parsley that's about to go bad get tossed in there until I need them.
I will usually add a couple fresh onions, quartered, a bay leaf or two, and other fresh herbs I might have around on stock day like fresh thyme or rosemary (be careful not to add too much rosemary or that's all you will taste). DO NOT add any salt.
Start with cold water and cover the carcass, then add enough water to raise the level another inch. Toss in the stock vegetables & onion skins. Bring just to a boil and then reduce to a simmer for about 2 hours. DO NOT stir it around while it is cooking, just skim the foam off the top and discard it. Remove from heat and allow to cool a little before straining.
Straining is easiest through a sieve lined with cheese cloth, scoop out a large cupful and pour it through the sieve, discard the bones and vegetable matter, all of the flavor is now in the broth.
Return the strained broth to a big pot and boil until reduced by about 1/2. Allow to cool to room temp and transfer to fridge overnight. In the morning the fat will all be solidified at the top making it easy to skim off and discard. You now have some incredible turkey stock, you can use it as a soup base or make ice cubes out of it for use later in gravies and stews. I have a big bag of turkey and chicken stock cubes in the freezer all the time.
Bon apetit!
Wow, Mojo, you must've done this before...Sounds like a good way to deal with it, too! Thanks! 
I make turkey and dressing soup. I use the left over gravy (we make a lot extra when we are cooking the turkey) & combine the leftover dressing and all the turkey pulled of the carcass. If we need to have more broth we use chicken broth.
Simple but effective.
Our local pizza place makes a turkey and dressing pizza. No tomato sauce.
We had our first frost last night. So that meant it was time to go get all the veggies off the vine in the garden since the frost basically killed everything. I found 4 perfect poblano peppers so I had Turkey Chili Rellenos tonight. Much better use of turkey than soup.
I have read that you can pull an entire tomato plant up and hang it upside down in a cool dark area like a garage or basement and all the tomatos will ripen on the vine. I can't wait to try that next year.
I have the unique opportunity to try that this year. I haven't pulled up the tomato plants yet. I did pick a good number of the largest green tomatoes so that we can have fried green tomatoes tomorrow.
