Sounds tough but tastes moist and succulent. Give it a try. You will be pleasantly surprised.

I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my stock pans and to shorten cooking time from 1 1/2 hours to 1 hour. Besides saving loads of time over baking or microwaving, you will have a head start on tomorrows turkey soup.

Cut a 10 to 12 pound turkey into pieces, just as you would cut up a chicken. You will find it is easier to cut up then a chicken. Place thighs and breasts on bottom of stock pot. Add legs, wings, back, neck and giblets on top. Add enough water to cover. Bring to a boil. Reduce heat to a simmer and cover.

After 45 minutes smaller pieces can be removed. Cook larger, denser pieces another 15 minutes. Turn off heat. Return smaller pieces and recover and let sit another 5 minutes. Pieces can be easily be deboned. Dump bones back in stock for extra flavor. Serve pieces warm.

If anyone prefers crisp, roasted turkey skin, simply skin the breasts and thighs before boiling and roast skins in 400 degree oven for 15 to 20 minutes or until crisp and golden. Drain excess oil from pan. Deglaze pan drippings with as much soup stock as you want for gravy.