Also broke down the other two turkeys. Vac sealed 6 bags of meat. Now to make stock. Roasting all three carcasses...and pulled out two more preroasted carcasses from freezer (from Thanksgiving). This is why I have 10 and 20 gallon stockpots.
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Everything goes in: feet, hearts, necks (left on bird), wing tips. ...well, everything i don't feed the dogs. They each get a foot (and a head, on slaughtering day). Even the crop, full of grass & grain. Maillard reaction don't discriminate. Plus a half dozen big farm onions.
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Last year I made gallons and gallons of pumpkin soup, but this year - even though the pumpkin crop was bigger - I have less on hand, because we ate more (found new recipes!), and a TON to pigs (well, not a ton...but a good fraction of a cubic yard).
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Also pulled the livers on slaughter day when have been soaking in milk since. Fried w onions and freezing for later. Then fed the wood boiler. Now sitting down.
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End of conversation
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Have you tried smoking them?
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Everything but the gobble, amiright?
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