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Turkey Stock Recipes
Posted on 11/6/22 at 7:41 pm
Posted on 11/6/22 at 7:41 pm
Smoked a Turkey that came out incredible and the neighbors ate most of it, so not enough leftover for a gumbo. Thinking about making a stock with the remaining carcass/bones. Anybody have a good stock recipe?
7
Posted on 11/6/22 at 7:52 pm to Tiger328
Put it in a pot with some mirepoix, pepper corns and bay leaves. Cover with cold water and bring to a boil. Turn it on low and simmer it for at least an hour.
Posted on 11/6/22 at 8:17 pm to Tiger328
Throw shite in a pot and simmer. Easy.
Posted on 11/6/22 at 8:26 pm to Tiger328
2 and 13/32 tablespoons salt
3.125828 teaspoons black peppercorns
4.75 kilograms distilled water
3 medium sized bay leaves
Your turkey parts
Insert unnecessarily long article with paragraphs and photographs describing recipe for ordinary basic shite with memories of summers spent at grandparents house
3.125828 teaspoons black peppercorns
4.75 kilograms distilled water
3 medium sized bay leaves
Your turkey parts
Insert unnecessarily long article with paragraphs and photographs describing recipe for ordinary basic shite with memories of summers spent at grandparents house
This post was edited on 11/6/22 at 8:28 pm
Posted on 11/6/22 at 8:41 pm to GregMaddux
quote:
Insert unnecessarily long article with paragraphs and photographs describing recipe for ordinary basic shite with memories of summers spent at grandparents house
I hate this shite that recipe sites do. Just give me the damn recipe! To the OP - in past threads, many posters also recommended putting the carcass under your broiler for a while to toast the bones before adding to pot of boiling water.
Posted on 11/7/22 at 5:59 am to Tiger328
I always follow Brad Leone's Bon Appétit process. There's a YouTube video of it, I'll see if I can find a link later.
Posted on 11/7/22 at 5:06 pm to CherokeeTiger
Cherokee Tiger's link looks great, but I'd add a cup of apple cider vinegar, or Steen's Cane vinegar (more expensive). That sounds like a lot of acetic acid, but it will all boil out in a couple of hours. While boiling the acid attacks the turkey bones and helps get lots of calcium and gelatin into the stock.
Cutting turkey bones is serious business and requires a heavy cleaver or hatchet. Really clean pruning shears can do the trick too as long as you haven't been clearing out poison ivy
Cutting turkey bones is serious business and requires a heavy cleaver or hatchet. Really clean pruning shears can do the trick too as long as you haven't been clearing out poison ivy
Posted on 11/7/22 at 5:23 pm to Tiger328
Roast those bones, add veggies (I like carrots, celery, onion), bay leaves, peppercorns and cook it til the bones clean themselves. I let that stuff go overnight, me. That rich rich stock will make everything so much better than using water or store broth.
Posted on 11/8/22 at 7:49 am to CherokeeTiger
8 quarts of water is way too much liquid for one turkey carcass. I would recommend 4 quarts maximum in my opinion.
Posted on 11/8/22 at 11:20 am to Tiger328
Slight hijack, but how long would you keep chicken carcasses and veggie trimmings in the freezer before throwing out? I've got a few chicken carcasses and bags of veggie trimmings in the freezer for making stock but I guess I forgot to write the date on them and forgot I had them outside. Could be anywhere from 7-15ish months old
Posted on 11/8/22 at 11:30 am to jchamil
If they aren’t frezzer burned, they’re fine.
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