RECIPE: REC: Turkey Stock

RECIPE:
K

karennoca

Well-known member
This is the best stock I have ever made. I had the two turkey wings in the freezer and added a package of chicken wings, along with one baby turnip about the size of a golf ball with the called for vegetables. The reviewers all seemed to think that 2 wings versus 10 cups of water was not balanced, hence the addition of chicken wings. I simmered for three hours, uncovered. I tasted it a 90 minutes and the stock was still almost clear and had very little flavor. After the three hours it was amazing. However, I ended up with only two cups of stock instead of the 6 cups.. Next time I will leave the lid partially on. Still, the taste is the best I have made.

I'm roasting a chicken sitting on top of the veggies today in order to get more of the good tasting juices, and will add that to my meager two cups

I think when I go to actually make the gravy I will be able to add more of the resulting juices from the spatchcocked turkey I will be cooking as per Kenji's recipe.

I removed the carrots and the turkey and chicken meat from the stock, threw away the skin, onion, celery. Then I made small packages of carrot and poultry meat and froze them to add to my dog's kibble. Can't waste that good stuff! She gave thanks by coming to me after eating and giving one very loud burp!!

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http://allrecipes.com/recipe/230049/chef-johns-make-ahead-turkey-gravy/

 
I usually save ALL the bones from a turkey and then add some turkey wings/ thighs and such. . .

, no veggies or other seasoning, then cook very low all night. Delicious! I like to can it in my pressure canner, very easy.

I like to ad a quart of water for every 1-1/2 lbs bones/meat. Higher ratio of meat/bones to water is better.

And, OMG, to make turkey stock from a smoked turkey! I love smoked turkey stock!

 
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