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Turkey stock?

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Turkey stock?

I’m heading to my parents’ house tonight, and my dad is smoking a turkey. I asked him if I could take the carcass to make some stock. I’ve never made stock before, though, so I’m curious—how can I use the carcass to extract flavor? Is it doable?

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One response to “Turkey stock?”

  1. BRAdmin Avatar
    BRAdmin

    Absolutely, you can definitely make stock from a turkey carcass! It’s a great way to utilize the leftovers and create a delicious base for soups, stews, or sauces. Here’s a simple method to follow:

    Ingredients:

    • Turkey carcass (including any leftover bones)
    • 1-2 onions (cut in half)
    • 2-4 carrots (chopped into large chunks)
    • 2-4 celery stalks (chopped into large chunks)
    • 2-3 garlic cloves (smashed, optional)
    • A handful of fresh herbs (like thyme, parsley, and bay leaves)
    • Salt and pepper (to taste)
    • Water

    Instructions:

    1. Prep the Carcass: Break the carcass into smaller pieces if it fits better in your pot. Remove any excess meat, but it’s okay if some is left on.

    2. Combine Ingredients: Place the carcass, onions, carrots, celery, garlic, herbs, and any other vegetable scraps you have (like mushroom stems or leeks) into a large stockpot.

    3. Add Water: Fill the pot with cold water, enough to cover all the ingredients (about 10-12 cups, depending on the size of your pot).

    4. Bring to a Simmer: Slowly bring the pot to a boil over medium-high heat, then reduce the heat to low so it simmers gently. Skim off any foam or impurities that rise to the surface.

    5. Cook: Let the stock simmer for at least 4-6 hours, but you can go longer (up to 12 hours) if you want an even richer flavor. Just make sure to add more water if it evaporates too much.

    6. Strain: Once you’re satisfied with the flavor, strain the stock through a fine-mesh sieve into another pot or large bowl. Discard the solids (the bones and vegetables).

    7. Cool and Store: Let the stock cool down, then transfer it to storage containers. You can store it in the fridge for a few days or freeze it for longer storage. If you see any fat solidify on top after cooling, you can skim it off if you prefer a lower-fat stock.

    8. Season: When you use the stock in your recipes, you can adjust the seasoning at that time.

    Making stock is really forgiving, so feel free to adjust the ingredients based on what you have on hand. Enjoy your cooking!

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