Taking (Turkey) Stock – After the Big Meal

After the big meal, your beautiful Thanksgiving turkey is but a shadow of its former self. Even so it has a lot to give. As you peel off most of the remaining bits of meat don’t be too particular. When you get tired, simply transfer the remains to a large pot. As it simmers to a rich stock, that beautiful turkey just keeps on giving.

Making Turkey Stock

The table is cleared. The mashed potatoes and cranberry sauce is stored away for later. Uncle Bob is on the couch nodding off while your favorite sports teams are battling it out on the field. Everyone is happy and satisfied with the feast.

Your beautiful Thanksgiving turkey is but a shadow of its former self, no longer browned and enticing but bare and skeletal. Even so, it has a lot to give. As you peel off most of the remaining bits of meat for turkey sandwiches and leftover favorites don’t be too particular. When you get tired simply transfer the remains to a large stockpot and let your perfect turkey dinner keep on giving.

Throw in an onion or two and a couple of ribs of leftover celery from the stuffing. Add a of carrot, some fresh herbs, salt and pepper. You can even throw in the bits that came inside the turkey (except the liver) that you didn’t use elsewhere, especially the neck, and pan drippings from the roaster that didn’t go into the gravy. Then cover it all with water, bring to a boil, turn down to low and allow the pot to simmer.

A Job Well Done

My friend Alanna, at Kitchen Parade, browns hers first beneath the broiler. Sounds intriguing! Try it if you like; I might this year. Simply spread the turkey bits and vegetables on a foil lined pan, and broil some six inches below the element. As the turkey bits sizzle and some get dark brown and begin to char, turn the pieces and let them brown again.

That done, add the contents of the pan to the pot. Again, cover with water. Let the pot simmer while you finish cleaning up, then sit down to some nice conversation with your family. Check on it occasionally. Stir; adjust seasoning; skim; leave cooking.

When the bones begin to fall apart and the broth gets rich, anywhere from a couple of hours to all afternoon or evening, turn off the heat. When it has cooled enough to work with, strain the Turkey Stock through a mesh strainer into a new pan, pushing gently to get all the liquid from the vegetables. Then discard the remains and put the liquid in the refrigerator overnight.

The next day skim away the congealed fat on top and heat the remaining Turkey Stock to use for a soup base or as broth for Turkey and Dumplings. Or, if you have no wish to use it right away, pour it into containers and freeze for later use.

Now sit back and smile at a job well done!

Taking (Turkey) Stock – After the Big Meal

Course: Soup

Servings

4

quarts

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

After the big meal, your beautiful Thanksgiving turkey still has a lot to give. Put away the meat then transfer the turkey bits and bones to a large pot. With a few extra ingredients it will simmer to a rich stock.

Ingredients

• Turkey carcass (including pan drippings and any unused bits such as neck, giblets (excluding the liver), wings, etc.)

• 2 stalks celery, cut in several pieces

• 1 large carrot, cut into pieces

• 2 onions, quartered

• 3 cloves garlic, halved

• a handful of parsley leaves

• several sprigs of thyme

• salt and pepper, to taste

Directions

• Place turkey carcass along with extra bits, including giblets or turkey neck you may not have used, celery, carrot, onions, garlic, and herbs in a large stock pot. Cover the contents of the pot with cold water. Bring to a Boil.
• Reduce heat to a low simmer and continue cooking. Check it occasionally. Make sure there is enough water to maintain the simmer. Stir; adjust seasoning; skim any foam, fat or impurities from the top; leave cooking.
• Let the stock simmer as long as possible. When the bones begin to fall apart and the broth gets rich (at least two hours, but longer if you are able) turn off the heat.
• When it has cooled enough to work with, strain the stock through a mesh strainer into a new pan, pushing gently to get all the liquid from the vegetables. Discard the remains and put the liquid in the refrigerator overnight.
  
• The next day, skim away the congealed fat on top of the stock.
• Heat the remaining broth to use for a soup base or as desired. If you have no wish to use it right away, transfer to containers and freeze for later use.

Notes

• For added flavor you might want to brown the turkey bones before putting them in the stock pot. To do this: spread the turkey bones and bits, along with the celery, carrot and onions, on a foil lined pan and broil six inches below the heating element. Watch carefully. Five to ten minutes should be long enough. As the turkey bits sizzle and some get dark brown and begin to char, turn the pieces and let them brown again. That done, add the contents of the pan to the stock pot, cover with water, and follow the directions above.