Tuesday, December 2, 2008

Turkey Stock

You didn't throw that turkey carcass in the trash. Did you?

I hope not, because now would be the time to be making some excellent turkey stock.

I don't spend too much time agonizing over this. One thing I think is especially important is to break up the turkey bones. I take them outside with a big cleaver and a hammer and crack them in two. Break up the rib cage, breast bone, etc., even more.

Throw all the bones in a big stock pot with a couple of large carrots cut into pieces, an onion sliced in half (skin on), two or three stalks of celery cut into pieces, a fist-full of parsley sprigs, a couple of bay leaves and a few peppercorns. Cover everything with a couple gallons of water. Bring to a boil, then reduce heat to a gentle simmer and cook for a few hours, or until the stock is quite aromatic and any meat left on the turkey bones is falling off.

Use the stock to make a delicious soup and freeze rest for later.

6 comments:

The Baklava Queen said...

My mother got started on the stock as I was washing dishes after Thanksgiving dinner on Thursday -- I don't think you could STOP her from doing it! :-)

Anita said...

We always go to my in-laws for Thanksgiving, so I have no turkey carcass . . . until this year! My sister-in-law was going to throw it away, but I snagged it, and now there is still a quart of lovely stock in the refrigerator. (We already made turkey noodle-and-vegetable soup with the rest.)

Erica said...

All ready done, and it's very good! I use a little apple cider vinegar to help draw out the calcium and other minerals from the carcass. But breaking them up works also, plus it's a great stress release :) Haha!

Susan Hagen said...

I make chicken stock and beef stock but think that turkey stock is loathesome. I can't stand the smell! I clean as much meat as I can off the carcass and throw the frame away.

Ed Bruske said...

Jennifer, making turkey stock was my grandmother's domain. She's no longer with us. It has passed to me.

Anita, good for you, snagging that turkey carcass. It's worth it's weight...

Erica, very interesting tip about the cider vinegar. Something for the future....

Susan, you are entitled to not like turkey stock. You don't hear much about pork stock or lamb stock either, although they have their uses. There are certain foods my wife just can't abide for textural reasons--such as cooked zucchini. Go figure.

Myself, I had a bowl of turkey stock yesterday with just a little salt and pepper. It was devine.

Sylvie, Rappahannock Cook & Kitchen Gardener said...

I make pork stock & lamb stock. ACtually I like to combine both kind of bones together for a super rich stock that excellent for winter vegetable & grain rich soups.

Sylvie
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