Sunday, November 28, 2010

Turkey Stock

After your Thanksgiving meal is over and the turkey is picked dry, don't throw away those bones - make turkey stock! It can be used as a base for turkey soup or you can use it in most recipes that call for chicken stock. Best of all it is so simple that anyone can do it.

Turkey Stock:
  • Turkey carcass
  • Cold Water
  • Sea Salt
  • Pepper


Leftover carcass
Place carcass back into the pan that it was roasted in and fill with cold water.

Bring water to a boil and then reduce heat to low to simmer.

Simmer with a lid on low for 24 hours. Check occasionally, you may need to add more water.

After 24 hours use a slotted spoon or some tongs to take out all of the bones and solids.

After removing bones and solids
Add salt and pepper. Allow to cool, strain contents and then pour the stock into a container (below).

Refrigerate for 24 hours. Remove from the fridge, skim the fat off  (below) and discard.

Place into jars for storage. If you will be using in the next few days you may keep it in the refrigerator. I will freeze mine, it will keep for a few months.

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