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Turkey Stock recipe suggestions.
Posted on 1/5/12 at 10:01 am
Posted on 1/5/12 at 10:01 am
How do you guys make turkey stock? I have a carcass from a fried turkey. Should I throw the carcass in the oven and roast it a bit before putting it to simmer. Besides onions, what else should I add to give it a good flavor?
3
Posted on 1/5/12 at 10:07 am to skidmark
Don't roast it; it's already been fried. You'll cook all the flavor out.
Throw it in a big pot. Add a halved onion, halved head of garlic (skin on both), couple cracked ribs of celery, a few bay leaves, maybe a cracked carrot or two, and salt+pepper. Simmer for a few hours, strain, use or freeze
Throw it in a big pot. Add a halved onion, halved head of garlic (skin on both), couple cracked ribs of celery, a few bay leaves, maybe a cracked carrot or two, and salt+pepper. Simmer for a few hours, strain, use or freeze
Posted on 1/5/12 at 10:16 am to CrocsWithSocks
Thanks. How many quarts can a single carcass yield (12 lb bird)?
Posted on 1/5/12 at 10:21 am to skidmark
I have a very different approach to stocks than 95% of the people out there.
I keep my stocks as simple as possible. I would simply take the turkey carcass and boil it with whole peppercorns. (I like the subtlety of whole peppercorns vs fresh cracked later in the dish.)
I think a stock should be a basic foundation, from which you add the flavor you need when you're actaully cooking the dish. I'll use onions, garlic, salt, etc. when I cook and can completely control amounts.
Additionally, a very basic stock can work for any dish. If you put mushrooms in a stock, youre stuck with mushrooms in your dish. I want all the options available at time of cooking.
Sooooo, just boil the carcass and strain it and you have a stock that is extremely versatile.
I keep my stocks as simple as possible. I would simply take the turkey carcass and boil it with whole peppercorns. (I like the subtlety of whole peppercorns vs fresh cracked later in the dish.)
I think a stock should be a basic foundation, from which you add the flavor you need when you're actaully cooking the dish. I'll use onions, garlic, salt, etc. when I cook and can completely control amounts.
Additionally, a very basic stock can work for any dish. If you put mushrooms in a stock, youre stuck with mushrooms in your dish. I want all the options available at time of cooking.
Sooooo, just boil the carcass and strain it and you have a stock that is extremely versatile.
Posted on 1/5/12 at 10:48 am to skidmark
I do more of what Bayou does. If I know the use for the stock, I can use whatever will compliment that dish. If I'm making the stock just to use the carcass and have stock for the future, I'm pretty conservative about the flavors. I would use some peppercorns, onion, celery and some parsley stems. I might use garlic, but that really depends on the use.
How much stock depends on how rich you need it for whatever dish your making. I reduce it for the freezer and then add water to bring it to the level I want it. I like it strong for a gravy, for example.
Sometimes, I roast the bones in the oven before making the stock and sometimes, I just simmer the carcass, as is. Roasted makes a rich tasting stock, but it's a distinct flavor and I don't always want a roasted flavor.
I never use carrots in making my stock because they add a sweet flavor that I don't always want. I can always add a carrot to my dish or soup or simmer the stock a bit with a carrot before I use it, if that's the flavor I want.
How much stock depends on how rich you need it for whatever dish your making. I reduce it for the freezer and then add water to bring it to the level I want it. I like it strong for a gravy, for example.
Sometimes, I roast the bones in the oven before making the stock and sometimes, I just simmer the carcass, as is. Roasted makes a rich tasting stock, but it's a distinct flavor and I don't always want a roasted flavor.
I never use carrots in making my stock because they add a sweet flavor that I don't always want. I can always add a carrot to my dish or soup or simmer the stock a bit with a carrot before I use it, if that's the flavor I want.
This post was edited on 1/5/12 at 10:50 am
Posted on 1/5/12 at 11:11 am to Gris Gris
Thanks guys. All around great advice. Im lookong for a dark rich stock since I'm using it for a gumbo. So I think I'm going to roast the bonesjust a little before adding to 6 quarts of water, a quartered onion, little bit of celery and peppercorns.
This post was edited on 1/5/12 at 11:13 am
Posted on 1/5/12 at 11:28 am to skidmark
Use more "aromatics" veggies for 6 qts. I am a bad evil maker of 100 qt stock pots of demi-glace. Roast the veggies along with the carcass, but separate pans as the bird is already cooked. When the bird is looking browned on its exterior, pull him out and chop it apart, and toss into cold water). When the veggies are showing signs of a bit of caramelization(turning dark), pull them out and add to the same pot. Boil for thirty minutes. then strain, then reduce.
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