| Recipe Title: Melinda's Turkey Stock Contributed by: TwinLakesChef
Additional Credits for Recipe
Melinda Lee
Here’s the perfect solution for using up every last bit of goodness from that Thanksgiving turkey. Brown the bones and make a wonderful, rich soup stock! The soup may be enjoyed as-is, or frozen in batches for later use (use freezer bags, or freezer-safe rigid containers - remember to leave some head-room in
freezer containers for the expansion that will occur in the freezing process). Add vegetables, leafy greens such as spinach or chard, and/or chopped, cooked turkey for a main-course soup. Add noodles for a turkey-noodle soup.
If you do not have a stock pot large enough for this recipe, simply scale down the ingredients to fit the pot available. NOTE: Avoid using an untreated (shiny) aluminum pot for preparation (anodized aluminum is okay, or use stainless steel, ceramic-glazed iron such as Le Creuset, or other non-reactive material) - but, if you must prepare the stock in aluminum, be sure NOT to store the stock in the aluminum pot. The broth will take on a metallic taste, and discolor the pot, as well. |
Note from the Diva
| Most cooks have a favorite way of making stock from turkey and it is not written down how we do it. Melinda has a pretty straightforward method. |
List of Ingredients
1 turkey carcass
2-3 medium-size onions - roughly cut into several large pieces
3-4 fat carrots - roughly cut into several large pieces
2 large stalks, celery - roughly cut into several large pieces
2-3 tablespoons, vegetable oil - or as neede
3- 5 large cloves, garlic - bruised (smashed gently under the side of a chef’s knife)
2 bay leaves - gently crushed
1 teaspoon, dried thyme - or 3-4 stems, fresh thyme
1/2 teaspoon, whole peppercorns
3-4 stems, fresh parsley
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Preparation
Place the turkey carcass in a shallow roasting pan. Include any meat clinging to the bones, and any other turkey bones you may have, including wings. Break off and discard any bones that appear so tiny that they might blacken in the browning process. Scatter the pieces of one onion around the bones. Place the pan with bones in a 350 degree oven, and roast for about 1 hour, turning the bones occasionally for even browning. The bones are roasted sufficiently when they are a rich brown color.
While bones are roasting, sauté the remaining cut-up onion, along with the carrots and celery pieces, in a large skillet or pot, using just enough oil to keep them from sticking, until lightly browned. Add bruised garlic during last 5 minutes of cooking. Set aside.
When bones are browned sufficiently, remove the roasting pan from the oven, and transfer all of its contents to a large stock pot. (Discard any blackened pieces.) Place the empty roasting pan over two burners, and add a cup or two of hot water. Scrape up all of the browned bits in the pan, and add to the mixture to the stock pot.
Now, add to the stockpot: the sautéed vegetables, bay leaves, thyme, peppercorns and parsley. Pour over 8 quarts of cold water - or more, if needed, to cover everything in the stock pot by 3-4 inches. Bring the water to a boil, lower the heat, and simmer, uncovered, 3-4 hours, to extract all the flavor from the ingredients. During simmering, stir occasionally, and skim off sediment as it rises to the surface, using a large shallow spoon.
Strain finished stock through chinois or other strainer into a clean pot or bowl. Discard the solids. If furthur reduction is desired, boil the stock to reduce. When reduction is completed, add salt to taste.[NOTE: Do not add salt until stock is reduced to desired strength. If you salt too early, the end result will be oversalted.] Cool and refrigerate or freeze. Stock will keep in refrigerator for three days.
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Cooking Time & Temperature
| Simmer 3 to 4 hours | Number of Servings: 6 quarts Cookbook Category
Soup-Hot
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers