On Fri, 23 Nov 2012 10:26:58 -0800 (PST), Silvar Beitel
> wrote:

Here's a wiki-how on them that I started browsing through-
http://www.wikihow.com/Use-Turkey-Left-Overs

I usually run out of turkey before ideas- but I was looking at their
methods on the stock and had one of those 'How come I didn't think of
that?' moments.

I *don't* roast the carcass at 450F and don't think I will.

but this one got me;
"Note: if you have a "real" roasting pan . . . make your stock in
that, and take advantage of all the leftover fond (browned bits of
meat) from the roasting. Not only will that make for a richer stock,
it'll help clean the roasting pan!"

I rinse the pan with boiling water, scraping up all the good bits-
then put it in the stock pot. I can't believe I've never saved the
effort of washing that extra pan. And when it comes time to
reduce it- the roasting pan should work faster than the stock pot.

So that tip was worth the price of admission--

But turkey-fried rice is one that hadn't occurred to me. . . . and
turkey matzo ball soup. . .

Jim