Can I still use overcooked turkey for stock? page

[meeshar]

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?

[JoanieL]

I'd hack that sucker up, put it in the stock pot/slow cooker/pressure cooker, skin, meat, and all, and get the remaining nutrients out of it. You'll probably be able to taste if it's been FUBAR.

[meeshar]

I'd hack that sucker up, put it in the stock pot/slow cooker/pressure cooker, skin, meat, and all, and get the remaining nutrients out of it. You'll probably be able to taste if it's been FUBAR.

Awesome, I'll give it a shot. I just wasn't sure if overcooked meat would make it taste off, guess I won't know until I try! I freeze cast-off veggies to use in stock anyway (onion/celery trimmings and carrots that were looking sad) so I won't be wasting any fresh veg on it. Thanks for the reassurance!

[Tribal Rob]

I have a saying 'If it's brown it's done, if it's black it's buggered' So as long as it's not black (and you can cut them bits off ) then I'd make a soup outta it, rip meat off, boil the bones for stock, add meat and other veggies back in and make hot (then blend or not dependant on taste) Turkey and leek is nommy, black pepper makes it taste just right.

[drssgchic]

Hack off some meat and see if a long, slow simmer could make it edible as soup bits. Soup meat is often the less tender bits anyway