I only make turkey so that I can have turkey soup later. It is one of my top ten things to eat.... or close to it.
First off, I smoke my turkey on my Egg. The taste of smoked turkey in soup is unbelievable. After carving most the meat off I boil the carcass in Chicken stock and water until I can get the bones and crap out. I also add 1tsp of Oregano and a couple bay leaves. Then I add 1 finely diced onion, 2 minced garlic, 2-3 finely chopped celery stalks, 1-2 chopped carrots and cook till the carrots are very tender.
I add water or chicken stock to make it look abour right and let it cook for 15 minutes more. Then I take it off and let it cool and freeze what ever in portions.
I don't add pasta until I am ready to reheat and eat. I don't like mushy pasta. Cooked rice is ok before freezing though. I add salt and pepper at the end to taste.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)