Updated from the archives, because there is no reason to waste anything from your gorgeous Thanksgiving meal.
If you haven’t broken down your turkey just yet then there’s something I need to tell you.
“Don’t throw out the carcass!”
That’s right, don’t throw it out. Use it to make enough turkey stock to get you through the rest of the holidays. No matter whether you can get turkey stock in your local market or not, I guarantee that you’ll never get the kind of flavor out of it that you will out of home made.
The best part is that making stock is a simple process. with just a little bit of effort and about two hours of unattended simmering, you’ll end up with the most mouthwatering addition to the rest of the meals of the season. It’s especially grand if you plan to serve turkey for Christmas as well. If not, just think how simple making gravy or some very succulent mashed potatoes will be.
So before you go to make all those leftover meals, let’s make a little stock to kick them up with, shall we? Storage:
Turkey Stock Recipe
Stock can be stored in airtight containers in the refrigerator for about 1 week. Frozen it will last a good few months. simply add frozen stock to whatever pan you are preparing your meal in.
If you don’t feel like going through this much effort, you can still make a great stock by simmering your carcass pieces in vegetable stock. In about 35 minutes it will be a pretty good turkey stock, though not quite as rich as the original method.
Toss the carcass in a slow cooker with some onions, bay leaves, and celery. toss it on low for a few hours and viola! Simple turkey stock with no effort.
Serving Size: 1
Amount Per Serving: Calories: 19Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 21mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
What I would have done differently had I thought of it at the time:
You’ll notice that the stock in the photo at the top of this entry is a bit cloudy. The reason for this is that I got distracted and allowed the stock to boil for too long. this unfortunately causes some of the solids in the bones and fat to become part of the solution. It doesn’t alter the flavor any, it’s just not as pretty.
Links to other recipes like this:
- Roasted Turkey Stock from Culinary in the Desert
- Thanksgiving, THE best time to make stock, from ruhlman.com.
Nice idea! I’ll have to give your recipe a try.
Hope you had a terrific Thanksgiving!
Hey Jerry, I’ll take your word for it, but I actually did this BEFORE Thanksgiving and was underwhelmed. Hopefully your recipe is better than mine was. I’m going back to what my mom always did. Funny how that works, huh?
We do this every year! In fact, I just used the last quart (I can the stock) from last year in the stuffing I made this year! In fact, during the rest of the year, we don’t buy stock from the store anymore because we save our various bones in the freezer until we have enough and then make another batch of stock. Sometimes we just make veggie stock too (err… broth.. it can’t be stock without bones involved). :)
Excellent! I will definitely try this!!