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Making Turkey Stock With Drippings...
Posted on 11/27/18 at 4:07 pm
Posted on 11/27/18 at 4:07 pm
I am planning on making a Turkey gumbo. I have about 3 cups of strained drippings. I removed most of the fat once it cooled, so the drippings are basically turkey Jell-O (when cooled)at this point.
My question is, what is the ratio of drippings to water in order to make a stock for use in the gumbo?
My question is, what is the ratio of drippings to water in order to make a stock for use in the gumbo?
3
Posted on 11/27/18 at 4:16 pm to Seaux_cal_tiger
just thin it out till it looks like stock.
taste it though, if you brined the bird the drippings could be super-salty
taste it though, if you brined the bird the drippings could be super-salty
Posted on 11/27/18 at 4:22 pm to cgrand
quote:
just thin it out till it looks like stock.
Agree with this. I make all my stocks and let the meat based stocks cook for about 12 hours and when done and cooled, they come out like jello. These are packed with flavor since it is so concentrated.
Three cups like that are about what I'll put in a quart bag and freeze for later use and I'll just use water to cut it. You'll be good to go.
Besides, whatever meat you are using in your gumbo will also flavor the stock even better as it cooks down. Win/Win
This post was edited on 11/27/18 at 4:22 pm
Posted on 11/27/18 at 5:59 pm to Seaux_cal_tiger
I do this every year and agree that you've got to add a small amount of water, then taste. Keep adding water until you've got the right proportion.
Every year, it's a different amount for me, because each turkey seems to yield a different amount of drippings.
Got a gumbo going right now!
Every year, it's a different amount for me, because each turkey seems to yield a different amount of drippings.
Got a gumbo going right now!
Posted on 11/28/18 at 9:15 am to Seaux_cal_tiger
I just did exactly this but used the remaining bones from my smoked turkey to make the stock. Came out great.
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