Made Some Turkey Cheese Yesterday

IWEI

Never heard of it. But it looks pretty darned good.

What's the process?

I boiled 12 pounds of turkey necks with 2 onions, a bell pepper and some celery, salt, black and white red pepper. That's takes about 3-4 hours. Remove the necks from the water and then strain the stock. Your stock shouldn't have anything in it. You boil that down for a half hour or so to reduce it, skim any foam that comes to the top. Remove all the meat from the necks and cut it into small pieces. Add your meat back to the broth and add some fresh bell pepper, celery garlic and green onions. Cook it till your vegetables are tender. You should have just enough liquid in the pot to barely cover the top of your meat. If you don't have enough add some water. Pour that into a dish and let it sit in the fridge overnight. If you use turkey necks or wings (I usually add wings but rouses didn't have any) you don't need to add any gelatin. My use to make it with Turkey breast the same way. She added a pack of Knorr Gelatin to make it hold.