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Turkey stock?

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Turkey stock, anyone?
I’m heading over 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—how do I go about using the carcass to get all that delicious flavor? Is it doable?

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One response to “Turkey stock?”

  1. BRAdmin Avatar
    BRAdmin

    Absolutely, you can definitely make stock using the turkey carcass! Here’s a simple way to do it:

    Ingredients:

    • Turkey carcass (including any leftover skin and meat)
    • Onion (1 whole, quartered)
    • Carrots (2, cut into chunks)
    • Celery (2 stalks, cut into chunks)
    • Garlic (2-3 cloves, smashed – optional)
    • Bay leaves (2)
    • Fresh herbs (like thyme, parsley, or rosemary – optional)
    • Whole peppercorns (about 10-12)
    • Water (enough to cover the carcass)

    Instructions:

    1. Break Down the Carcass: If the carcass is large, you might want to break it down into smaller pieces that fit easily in your pot.

    2. Prepare the Vegetables: You don’t need to peel the onion or carrots, just wash them well. Cut everything into large chunks.

    3. Combine Ingredients: In a large stock pot, place the turkey carcass, vegetables, garlic (if using), bay leaves, herbs, and peppercorns.

    4. Add Water: Cover the ingredients with cold water (about 12-16 cups).

    5. Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently. Skim off any scum that forms on the surface.

    6. Cook Time: Let it simmer for at least 4-6 hours (or even up to 12 hours if you have the time). The longer you simmer, the richer the flavor will be.

    7. Strain: Once the stock is done, strain it through a fine-mesh strainer or cheesecloth into another pot or large container to remove the solids. Discard the solids.

    8. Cool: Let the stock cool to room temperature, then refrigerate. Fat will rise to the top and solidify, which you can skim off if you want a leaner stock.

    9. Storage: You can store the stock in the refrigerator for up to a week or freeze it for longer storage. Use it in soups, stews, sauces, or risottos!

    Tips:

    • You can roast the carcass and vegetables in the oven before simmering to enhance the flavor.
    • Feel free to adjust the vegetables and herbs based on your taste preferences.

    Enjoy making your stock, and have a great time with your family!

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