On 3/17/2013 11:50 AM, Roy wrote:
> On Saturday, March 16, 2013 9:07:47 AM UTC-6, Gary wrote:
>> bigwheel wrote:
>>
>>>
>>
>>> Ok..I hear about all the yankees making soup out of deceased turkey
>>
>>> carcasses...and I happen to have a left over smoked version. It been
>>
>>> simmering for a good bit. What is the next step? Thanks.
>>
>>
>>
>> Simmer your carcass for at least 12 hours to extract all the goodies. Then
>>
>> cool it off, skim off the hardened fat the next morning and proceed to make
>>
>> soup using your killer broth for the base. The last batch I made is my
>>
>> bestest ever.
>>
>>
>>
>> G.
>
> Smoked turkey is an abomination. There has never been a need for smoking
> turkey IMHO. Artificial smoke is particularly obnoxious and should be
> banned.
>
That's why I said I couldn't make a darn thing that tasted good out of
the leftover smoked turkey. (Granted, it was years ago my brother
smoked the turkey, and a funny story.) Smoked turkey just doesn't work
well in other dishes. YMMV.

I won't say there was *never* a need for smoking turkey. Shooting a
wild turkeys to provide food over a harsh winter when living on the
frontier... but the last time I checked, it's 2013.

Jill