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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 11-25-2012, 03:56 PM   #31
On the road to being a farker
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Join Date: 02-19-11
Location: Richmond, VA

Well, I presume you mean after you have it as the main meat in a dinner. We save it in slices as BBQ just like pork and put it in the freezer for later. I always take all of the uneaten (after the first meal) skin, neck, wing tips, meat trimmings, bones and other stuff and make smoked turkey stock. You can use the stock to make soup or I prefer beans and rice with smoked sausage. The stock makes all of your savory meals needing liquid much more flavorful.
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Old 11-25-2012, 04:07 PM   #32
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Join Date: 06-18-12
Location: Virginia Beach, VA

i made monte christo sandwiches with the leftover ham and turkey. deeeee-lishous!!
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Old 11-25-2012, 05:01 PM   #33
Knows what a fatty is.
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Join Date: 04-07-12
Location: Redlands

It is a family tradition to make turkey tacos the next day. We even throw in an extra turkey into the pit to make sure we have enough left over.
UDS, Weber Kettle, ECG, In-Ground Pit, Imperial Grill, & Charbroil Grill
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Old 11-26-2012, 01:03 PM   #34
is one Smokin' Farker
Join Date: 02-12-09
Location: Eugene, Oregon

Very motivational !
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Old 11-26-2012, 01:20 PM   #35
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Join Date: 03-30-12
Location: Berlin NY

Smoked turkey carcasses always end up in 15 bean soup (Ham bone Soup) at our place.
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Old 11-26-2012, 01:59 PM   #36
KnucklHed BBQ
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Join Date: 10-14-09
Location: Kalispell, Montana

We like to make turnover style pies - pilsbury crescent dough rolled thin and stuffed with everything - use more gravy that you think you need and brush the tops with egg wash for a nice look
Hybrid Pellet Pooper [I][B]"The Meat Vault"[/B][/I] - [B][COLOR=red]3[/COLOR][/B] [COLOR=red][B][I]RED [/I][/B][/COLOR]Weber Kettles O, H (with Cajun Bandit Mod) & [COLOR=black]pre '79[/COLOR] - [COLOR=black][B][I]Black[/I][/B][/COLOR] OT Platinum (DH) - [B]SS AusPit[/B] - [B]Rib-O-Lator[/B] - SJ UDS (DI) - [B][I]CRAZY FAST[/I][/B] [COLOR=yellow][B][SIZE=3]Yeller[/SIZE] [COLOR=black]Thermapen[/COLOR][/B][/COLOR]

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Old 11-26-2012, 02:44 PM   #37
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Join Date: 02-07-11
Location: brenham, texas
Default My perfect turkey sandwich!

Thick cut bacon cooked on the pellet grill @325 till crisP.
Make a spread consisting of 1 tsp of adobo sauce, 1 cup dukes mayo,1 cup goat cheese, 1 tbs finely chopped fresh sage, juice from 1/2 lemon, stir together and spread on the sandwich. Take the turkey meat and season with a little blacken season and sear quickly in a pan. Assemble with bacon, some butter lettuce and fresh garden tomato slices!!! Oh boy!
I know what I'm eatin tonight! This is a stick to your ribs kinda sandwich!
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Old 11-26-2012, 04:14 PM   #38
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN

put another one down for turkey gumbo

in fact, turkey gumbo is about the only reason i cook the turkey
Life's a party with a Backwoods Party!
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Old 11-26-2012, 07:20 PM   #39
Got Wood.
Join Date: 09-07-12
Location: Traveling Somewhere..

Originally Posted by TravelingJ View Post
I guess I didn't cook a big enough bird. 10lbs for the 2 of us, and we really don't have all that many leftovers. We did open faced sandwiches once, and will likely do the stuffed fatty that I saw here the other day. At that point, we will be about out. Some scraps left for the dog, but I'm looking at maybe one more sandwich? Guess I need to get another one to cook!
I take that back. There was a lot more left than I thought! We did a fatty out of all the leftovers yesterday. Tonight I made up a pot pie using a lot of them. There is still enough left for a few classic sandwiches, so we are sitting pretty! The pot pie with turkey gravy and sweet potatoes was killer.
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