It's turkey frame soup day.

[Arkansas Granny]

My daughter and I spent Thanksgiving with one of my sons and extended family. For many years we have made turkey soup the day after. Sometimes we only add veggies, sometimes we add rice. This year I have been requested to make homemade noodles which we've never done before.

I'm enlisting 4 teenaged grandchildren to help. They all got involved with dinner prep yesterday and we had a good time. Today they are having pie for breakfast.

[kimbutgar]

1. I never stuff my turkey with stuffing but vegetables that I use for my soup.

I use parsnips and rutabagas, carrots, celery and onions.

Do you use any other different veggies in your soup?

[Arkansas Granny]

2. I don't know what all we have available for veggies today,

but I expect we will use anything on hand. I know we have carrots and celery. I also see a butternut squash that might make an interesting addition.

[MayReasonRule]

3. Currently Roasting A Buttermilk Brined Turkey Carcass And Making A Roux For A File' Turkey Gumbo!

First year I've done a Buttermilk Brine.

It's our favorite so far...

Brined it for 48 hours before cooking.
Really like it this way.
It takes off a good bit of that 'Turkey' wang...

Currently got the roux at a nice blonde color... takin' it to an oxidized copper penny 'brown'...

[Arkansas Granny]

4. I've never heard of buttermilk brine. Off to Google the recipe.

[MayReasonRule]

5. I'd Never Done Turkey This Way Either...

The ratio I used was from online as well...

3 quarts buttermilk
128grams fine sea salt (about 7 tablespoons)

I put it in a 2 1/2 gallon plastic food storage bag and buttermilk brined it for 48 hours.

After I removed the backbone I cut the turkey into pieces for better browning and easier temp control within the individual pieces when I roasted it.

Here's the recipe that I used to 'guide' me this time around.

We each agreed that it was our favorite for flavor, texture, and moistness.
Turkey smoked over Pecan wood and Jack Daniels Barrel chunks had been our favorite until this time around.

I'll have to try the buttermilk brine next on a duck, smoke it and make a gumbo.
I love gumbo!

[Arkansas Granny]

6. I love gumbo, too.

I make mine in a black cast iron pot. It makes the best roux.

[Marthe48]

7. I like to marinate chicken breasts in buttermilk

It seems to make them tender and juicy, compared to no marinating.

If you want a real treat, check for a recipe for buttermilk pie. So good!

[Arkansas Granny]

8. I made buttermilk pie this year. It's one of our favorites.

Creme Brulee of the South.

[Marthe48]

9. I found a recipe I like

and along with oatmeal on top, added a sprinkle of chopped pecans before I put it in the oven. I wish I could eat all the things I like all the time!