I still have leftover turkey. But i take all the meat off the carcass Thanksgiving day. The only reason i waited until the next day to make broth is that our guests didn’t leave until 10, and i was tired. i dumped the carcass into the big stock pot and put it in the “big fridge” (the garage) Thanksgiving night, before i went to bed.
We also have leftover turkey. There are two pots going right now, turkey stock, and turkey + wild rice soup.
I have leftovers from a 6 1/2 lb chicken. I haven’t started the soup yet, though. Maybe tomorrow.
Some of the leftovers just get eaten as is. I like leftovers.
Cash back. I just don’t go over more than I can pay off that month and use it like I would my debit card, which gives me back nothing. It’s basically a 2% discount on everything.
Definitely cash back. Currently Wells Fargo Active Cash - no fees, 2% back on everything.
My lady friend pays $95/year for a Chase Sapphire Reserve card. She’s convinced she gets much more out of that card than the fee. but I’m unconvinced .Yes, we had access to swank airport lounges, which was cool. But the rest of that card is the usual rigamarole: oh, noes, only on Tuesdays can I get groceries of gas or whatever at 5% off. Until everything changes again. And you get Double Points! on pepperjack tthis week! It’s a huge shell game.
https://creditcards.chase.com/rewards-credit-cards/sapphire/reserve
I use an Amazon card that gives 2 - 6% back on Amazon. We also use a Costco card that more than pays for itself from gas purchases alone.
I’m going to be thinking about the beans all day. The liquid to dry beans ratio is generally 4:1, and there are 16 cups of water in a gallon, so 4 cups of beans would make a pot of just beans. 1/4 cup would be no more than a garnish of beans. My instinct is to put in 1 cup, but I have a history of turning soups into bean soup, so I went with 1/2 cup. It doesn’t seem like enough.
I went with the quarter cup, because a garnish of beans seemed to me to be what the poster was after.
And I wouldn’t tell anybody if I were going to win some such major prize, because I wouldn’t believe it was actually going to happen until I saw it on the news myself. And I’m not sure I would believe it then.
Thanks, that’s very helpful. And yes, a garnish of beans is what I’m after. They should be floating around with the pieces of carrot and the barley.
I think a quarter cup is going to do it. Asking with perhaps a cup each of chopped turkey and carrots, and maybe an eighth of a cup of barley.
Hey @psychonaut, is there something you want to tell us ?!
What, you mean about the Nobel Prize I just won? I’m sure you’ll read about it in the papers sooner or later.
Hah ! I knew it !
Don’t most people completely disassemble the turkey the day it’s cooked? I’d sliced off all the meat we’d ever eat, bagged the leftovers, and brought the rest outside to compost (or feed a passing raccoon more likely) before we sat down to eat. I know a lot of people would prefer to eat first, but they don’t just stick the whole thing in the fridge to cut off more pieces later, do they?
I want an Academy Award just because I like the statuette. Although an Emmy would make a handy weapon…should you need one.
Yes. Why not?
Because it takes up a lot of space in the refrigerator?
I was always told (no cite, sorry) that the carcass was a health hazard, and you had to strip it the same day. You could break up the bones and freeze but keep the meat separate (fridge or freeze). Which honestly doesn’t make a whole lot of sense to me, but it doesn’t seem like a silly practice really.
So did the whole turkey the previous day (or more), while it was thawing, or while a fresh one was waiting to be roasted.
First I’ve heard of that. And it doesn’t make a whole lot of sense to me either.
You do need to refrigerate it before it’s sat out too long; so if you’re going to sit several hours over dinner, then it needs to be refrigerated either before you start eating or else somebody has to go do it during the meal.
But I just stick it in the fridge in the covered roasting pan as the sliced meat goes onto the table. It needs to go in the fridge or back in the closed oven anyway; otherwise while all the people are in the dining room the cats and/or dog are going to discover unguarded meat in the kitchen. (They do get some. But they don’t get to chew on the whole carcass!)
ETA: I don’t finish dismantling it until after the first stage of making soup. It’s a lot easier to get all the meat off the bones after it’s been simmered/boiled for a while.
You must have a helluva stockpot, or a small bird.
Aside: I’m surprised everyone doesn’t know the meaning of Norwegian Wood. I didn’t for many years, but it’s a very old song.
I have a helluva stockpot.
I don’t as much any longer, but I used to do a lot of canning.
When I roast a whole turkey, I try to get one around 23 - 24 pounds; which is as large as I can fit in my roasting pan. This year, Friday’s large chicken carcass fit into a more ordinary size pot (in which it’s simmering on the wood stove right now, along with onions, garlic, salt, and pepper. About ready to take off, I think; cool a bit in the back hall, then back in the fridge to let the fat harden so I can take it off and then get the meat off the bones before adding other stuff.)