Don’t be intimidated by that gigantic turkey carcass you’ve got left on Friday morning. It’s a great base for a tasty stock.
So. You cooked a 16 pound turkey for Thanksgiving and now you’re stuck with about 8 pounds of turkey meat and a scary looking carcass left over. Great.
What do you do? What can you do?
First thing’s first. Save that scary looking carcass! I know. I thought about passing out, too. It’s just so eh looking. What if I told you that by boiling that heap of mess and bones, you won’t have to buy stock for- let’s say- MONTHS.
Yeah, thought so. I have your attention now.
It’s easy and something that you can do while you clean up Thanksgiving dinner, or while you’re sitting down to dinner!
This is true thriftiness and getting the most bang for your buck!
The great thing is that you will now be able to pull any meat you weren’t able to get- or neglected to get- while carving! So get your containers ready for some more good meat!
Can’t use all of the stock right away? No worries! Just freeze it!
Step by Step Guide to Making Turkey Stock
1. Prepare the Turkey Carcass:
- Place the turkey carcass into a very large pot. If the carcass is too large, break it down into smaller pieces using a knife or poultry scissors.
2. Add Water:
- Fill the pot with water until the carcass is covered and there is about 1 inch (2.5 cm) of water above it.
3. Add Vegetables and Seasonings:
- Add the carrots, onion, garlic cloves, red bell pepper, fresh parsley, bay leaf, and a tablespoon each of salt and pepper to the pot.
4. Bring to a Boil:
- Set the pot on medium-high heat and bring the water to a boil.
5. Skim Impurities:
- During the first 30 minutes of boiling, skim off any impurities, such as fat and skin, that rise to the surface of the water.
6. Simmer the Stock:
- Once boiling, reduce the heat to maintain a gentle simmer.
- Allow the stock to simmer for approximately 3 hours. Check the pot every half hour to skim off any excess fat from the top.
7. Strain the Stock:
- After simmering, strain the stock to remove the vegetables and carcass. You can use a colander or a fine-mesh strainer for this step.
8. Reduce the Stock
- Bring the stock back to a boil, and let it reduce to about half. This makes sure all the flavor comes together and becomes more intense.
9. Cooling and Storing:
- Allow the stock to cool before transferring it to storage containers.
- The stock can be used immediately for soups or stored in the refrigerator for short-term use or in the freezer for long-term storage.
9. Enjoy Your Homemade Stock:
- Use your flavorful homemade turkey stock as a base for various soups and stews. It adds a rich and savory depth to any dish it’s used in.
Emily Malloy makes constant attempts to create meals from scratch that are full of love, as her mother and grandmothers have done. It is her dream to get back to the basics with the way we eat and show her readers that anybody can cook a great meal from scratch, even if you have a full-time job. Follow Emily on her little journey of getting back to basics with cooking. Because behind every great meal, is an even better story.