Robin: Most of us don’t roast a turkey more than a couple of times a year at the most, so when we do, it’s a big deal and it’s important to use every last shred of the bird to the best advantage. What to do with all those itty bitty pieces of white and dark…
turkey
Turkey Broth (for Soup-making and Other Uses)
Robin: Please don’t discard the carcass left over after carving a roasted turkey; it is extremely valuable! Cooking the turkey’s “skeleton” will yield a rich, delicious broth that can be turned into soup or any one of a number of other yummy delights. Turkeys are native to all of North America, from Canada through Mexico,…