Can I still use overcooked turkey for stock?
A few days ago (Weds. evening), I had to run out for an emergency and accidentally overcooked half a pastured turkey. The thermometer had just beeped to let me know it was done (165) when the phone rang, so I just turned off the oven, bad move. It was way too tough to eat. Not being one to waste things, especially a local pastured bird, I put it in the fridge when we got home, but I'm wondering if I could still use it to make turkey stock. If so, should I take the meat off or leave it on?