Family stressing you out?
Solution is here
Q: What to do with a turkey carcass?
A: Make turkey stock!
- Take 1 turkey carcass, pick out all the meat.
- Quarter an onion (feel free to leave the skin on for some extra colour)
- 2 large carrots and celery stalks, cut into 2″ chunks
- 1 bulb of garlic, cut in half widthwise (so each clove is cut in half).
- 2 tsp peppercorns.
- small bunch of rosemary, parsley, thyme, or 1/2 tbsp each of the dried stuff
- Put everything in a large stockpot.
- Cover with water (10-12 cups). Pro tip – boil water in a kettle and pour this into your pot.
- On medium heat, bring to a boil, reduce to simmer for 3 hours, and scoop off any foamy stuff on top. I like to leave the fat alone since there’s a lot of flavour in there.
- Remove the bones, pour everything through a fine-mesh strainer, discard all the solids, and let the stock cool to room temperature.
- Freeze for up to 3 months, or refrigerate for up to 2 weeks.
Notes
Since I have a lot of carcass, I might make 2 batches, one in a slow cooker, and the other on the stovetop.
Don’t boil all the water away, 3 hours is all the simmering time you need.
Notice how there’s no salt in here? That’s intentional.
When you use this turkey stock to make something like soup, you can add as much salt as you need.
Any collagen from the joints will turn into gelatin, and this is the magical thickening agent in our turkey stock.