Smoked 14lb Turkey

[smoker pete]

Pete,
You killed it!!  I don't start thinking of turkey until the Fall, usually.  It would be great for a meal and then you still have some leftovers.  That would make a great sandwich, I'm sure.  The carcass would be great in a soup pot, too.
Art

Thanks Art.

I load up on 12 to 15 lb frozen turkeys during the Thanksgiving and Christmas holidays when some grocery stores practically give them away to get you in the door. We enjoy a gobbler every month or so during the year - then graze on some leftovers and freeze the rest into nice portion sizes which we take with us on the road when RVing or use in casseroles.

You're correct about boiling down the carcass to make some great soup. But I have never used a carcass from a smoked bird. Have you?

[muebe]

Pretty bird Pete!

[KyNola]

You're correct about boiling down the carcass to make some great soup. But I have never used a carcass from a smoked bird. Have you?

Pete, I have used a smoked bird carcass to make stock.  It makes the best stock you will ever taste.  The smoke flavor is there in the background.

BTW, the turkey in your photo is beautiful!

[Smokin Don]

Great looking bird Pete!!! Great sides with it too!!! I have used smoked chicken carcass for soup and tastes good! Don

[smoker pete]

Looks like I will be using my smoked poultry carcasses for stock from now on instead of tossing them out. Thanks for the input guys.

[SmokinKat]

Looks like I will be using my smoked poultry carcasses for stock from now on instead of tossing them out. Thanks for the input guys.

I almost always use the bones for stock after smoking birds, and the smoke flavor doesn't hurt the stock flavor in any way-- it's pretty subtle, IMHO.  I imagine you'd get more flavor influence from any rub or stuffing you used on the inside of the bird while it was cooking.