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Turkey stock
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henapple
Posts: 16,025
Any easy boil recipes for the carcass to make some stock?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Water, turkey parts, simmer for hours.
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I'm gonna go with some carrots, onion, celery, simmer for a couple... Skim and save.Green egg, dead animal and alcohol. The "Boro".. TN
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I'll usually add roughly-chopped onion, celery, and carrots, along with a couple of bay leaves, some peppercorns, and a clove or two.
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I throw them into this, even after eight hours temp stays at 160+, I can do multiple boil/stand cycles as needed, no fuel, no boil over, ...canuckland
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mickstephen said:I'll usually add roughly-chopped onion, celery, and carrots, along with a couple of bay leaves, some peppercorns, and a clove or two.I also use the pressure cooker, seems to really pull the flavour out of the bones. Let her run at 15psi for couple of hours and the cooker does not steam up the whole house.Austin Egghead and I use root veggies under the turkey on the grill. Same veggies can be used with the drippings for the stock.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I have no peppercornsGreen egg, dead animal and alcohol. The "Boro".. TN
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henapple said:I have no peppercornsDelta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Use a crockpot, carrots, and whatever you have on have (carrots, onion, celery) whatever. We have made two batches this last week and it is delicious!
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One thing I've started doing with poultry carcasses that's really amped up the flavour of stock is roasting the carcass a second time once I've picked it fairly clean before throwing in the stock pot with veggies,herbs,etc.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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Greeno55 said:One thing I've started doing with poultry carcasses that's really amped up the flavour of stock is roasting the carcass a second time once I've picked it fairly clean before throwing in the stock pot with veggies,herbs,etc.
Steve
Caledon, ON
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Breaking the bones is also a huge add of flavor to the stock.
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Way to come in with advice after it's too late LS....Green egg, dead animal and alcohol. The "Boro".. TN
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Yea I am just sitting on my duff drinking black velvet and coke eating gummy bears and watching other people cook food I get to shove down my pie hole.
I'll give Little Steven the credit, he probably gave me the idea by telepathy earlier anyway -
They have telepathy in Canada?
It's ok Steven... Started to message you but figured you were busy. Next year fly down here and we'll hook you up with a southern meal. Salado this year?Green egg, dead animal and alcohol. The "Boro".. TN -
Little Steven said:I do that too and break the larger bones with a clever.canuckland
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What does everyone think about about poodle
stock? I just found out my GOD DAMN DOG pulled the carcass of the counter when my sister was getting leftovers. -
ever heard of doggy bagging? your sister was depriving your poor dogcanuckland
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Eggcelsior said:What does everyone think about about poodle stock? I just found out my GOD DAMN DOG pulled the carcass of the counter when my sister was getting leftovers.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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For my gravy stock... I roasted 2 turkey necks earlier this week on the egg. In a pot with 2 onions, some carrots & celery. Added kosher salt, a handful of peppercorns, about 8 garlic cloves, 3 bay leaves, and some dried thyme, and the topped everything with water. Brought it to a boil and then simmered it for about 4 hours before straining it into the pot with roux made with the turkey drip pan drippings and flour...
Brought it to a boil, and stirred the whole time. Best gravy I've ever made.MSV Chill Spot
Chester County, PA
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