Turkey Stock
Purchase some raw turkey parts a few days before Thanksgiving to get a head start on your holiday meal. The stock is great for your stuffing and for making gravy. You can also follow this recipe after Thanksgiving and use your turkey carcass to create a stock. Make turkey soup from your leftover turkey and your rich homemade stock. I also like to freeze the stock and some turkey to make the soup later in the winter.
Servings 10 cups
Ingredients
- 5 lbs. Turkey Wings, Necks, Legs and/or Giblets
- 12 cups Water
- 3-4 Celery Stalks
- 2 Carrots Large
- 1/2 sweet onion Large
- 2 teaspoons Black Peppercorn
Instructions
- Place all of the ingredients in to a large soup pot. Bring to a boil. Reduce to simmer (bubbles forming and gently rising to the surface). Partially cover. Simmer for 3 ½ to 4 hours (or more). The longer you cook the stock, the richer the flavor.
- Remove the turkey parts and vegetables with a tongs. Strain the stock through a fine sieve. Refrigerate stock until ready for use. Pull the meat off of the bones. Reserve and save to add to gravy.
Notes
Note:
Why You Don’t Boil Your Stock
1. When you boil, more volatile aroma and flavor compounds are released. This will cause the stock to have a flatter taste.
2. Boiling creates more motion within the stock making it hard to skim off the protein scum that develops on top of the stock.
3. The proteins become incorporated into the stock giving a foggy appearance.
Why You Don’t Boil Your Stock
1. When you boil, more volatile aroma and flavor compounds are released. This will cause the stock to have a flatter taste.
2. Boiling creates more motion within the stock making it hard to skim off the protein scum that develops on top of the stock.
3. The proteins become incorporated into the stock giving a foggy appearance.