Interesting stuff, Shawn.

I was always told - at least when it came to using the innards for stock for gravy - don't use the liver...it makes the broth cloudy. I guess perhaps that's why BT has cloudy stock?

Another "rule" I was always told:
Cooked turkey carcass is okay for making stock/soup, but you must use a raw chicken carcass for making chicken stock. I've always tossed out the bones after a chicken dinner. Is my "rule" an old wives' tale? Can you use a cooked chicken carcass for stock?