TURKEY STOCK - HOMEMADE
Turkey Stock is one of those things that makes me feel so much better about serving a turkey. I use every part of it. The meat on Thanksgiving or Christmas and the carcass on bone broth that I will use for soups, gravy and much more for the next 6 months after these events.
Turkey Stock is rich and full of turkey flavor and so healthy compared to canned or boxed stuff. It makes absolutely delicious gravy and soups.
This Turkey Stock does have to simmer for 3 hours to make it really good. That is the time commitment. But, as you simmer this you can do other things as once you get it simmering, you don’t have to do much else to it for 3 hours. Take a nap, or prepare for dinner, or do laundry, or read a book. Whatever you want for those three hours.
What to do with those turkey wings, and the carcass after Thanksgiving or Christmas? Make Homemade Turkey Stock. It is a little time consuming but worth it!
TURKEY STOCK - HOMADE
INGREDIENTS:
Cooked Turkey Carcass (about 4 pounds) meat mostly removed and bones broken into large piece
2 Large Onions, quartered
4 Stalks of Celery, chopped
Large Carrots, peeled and chopped
1 teaspoon Whole Black Peppercorns
A few sprigs of fresh thyme or parsley
DIRECTIONS:
Fill the stockpot. Place the turkey, onions, celery, carrots, and peppercorns in a very large stock pot. Add enough water to cover, about 1 gallon.
Bring to a boil. Bring to a boil over medium-high heat.
Simmer for about 3 hours. Once boiling, reduce the heat to maintain a simmer.
Strain. Set a fine-mesh strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the stockpot, and throw them away. When only small bits remain, pour the stock over a fine mesh strainer and into a bowl. If you’d like a cleaner, clearer stock, clean out your strainer, line if with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot.
Cool the stock. If not used immediately, divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to 1 week or freeze for up to 6 months.
