Turkey Stock

Unknown

Did a turkey breast yesterday and now I have this carcass with turkey meat on it. Should be able to make stock from this. How do I do this? How do I store it? Should I just make a turkey soup? Do I just use it whenever I have a recipe that calls for chicken stock? What do I do with this beast? Have a happy 4th everybody!!!

BrianP

Chuter,
My wife puts the carcass, vegetables, and some seasoning in a crock pot and lets it run overnight on low. In the morning, we strain all the solids out and freeze. You can use stock for many things including soup. You can also use it as the liquid you add to rice. Flavor-full stuff - you can find many uses in any cookbook.[p]Brian

BOBF

Chuter,[p]I always have some frozen beef, turkey, chicken and seafood (crab, crawfish, fish) stock frozen. Use poultry stock when cooking rice. I use the Paul Prudhomme's cookbook a lot and he recommends just adding an onion cut in half, a clove of garlic and a couple of celery sticks to water and the carcass. He recommends not to add spices as that will effect you recipes. However, when making stock with crawfish heads, you sure get a lot of spice. Boil for 5 - 6 hours or more. But even boiled for 1 hour it gives you flavor that you would not have otherwise. Again, I am not the professional chef like some of these guys, but I don't get many complaints about my cooking either.

orion11

Chuter,
Great advise below, I agree, go light on the additions a little celery and onion and no salt. Low simmer for 3 to 4 hours if you have time, cool to room temp., degrease it some and I like to freeze at least some of it in "old school" ice cube trays. Pop them out and then put them in a freezer bag for storage. Then when you want some stock for rice or veggies, pop in a few of your cubes. Very handy.

RRP

Chuter, if you'll bear with me (since it is a busy day here) I'll post a recipe that makes the most wonderful clear soup using a turkey breast carcass as you have. In fact I egged an 8 pounder Sunday and will be doing the same thing with mine - and it has become my most favorite part of having a turkey!!!

Unknown

Chuter,
Here is one that popped up. Happy 4th to all.[p]Turkey, Soup, Clear, JSlot

Every Thanksgiving and Christmas for our family dinner mom would make something she called "Clear Turkey Soup" and she would serve it as a first course before the meal. This stuff was so simple, but it had awesome flavor. I was going through her old recipes the other day and I stumbled across the receipt. Here's the recipe and I'll tell you what mods I made afterward.........
[p]2 large cans chicken broth
2 quart whole tomatoes with juice
2 stalk celery, diced
1 large onion diced
6 cloves garlic
salt and pepper to taste



1 Bring all ingredients to a boil and reduce to simmer. Simmer together for 1 hour or more. Strain broth into cups or large container and discard strained veggies.
2 Since I had no chicken broth, but I did have a turkey carcass, I just boiled the carcass and giblets for an hour or so. I removed the carcass and added all the other ingredients and let simmer for another hour and a half. Strained it all into a one gallon tupperware pitcher and it is DELICIOUS! So simple and tasty for those cold winter afternoons!


Recipe Type
Soup

Recipe Source
Author: JSlot[p]Source: BGE Forum, JSlot, 12/06/03


[p]

RRP

I give credit to JSlot from a thread he posted 12-6-03, but I've added or twisted so much I feel I can lay claim to this recipe. I consider this a BGE related recipe since the main ingredient is the turkey breast or whole turkey carcass for that matter which was egged and smoked to perfection on a BGE. [p]Clear Turkey Soup[p]Required:
1 turkey breast carcass broken to fit in a Dutch oven
1 cup chopped onions
2 stalks of celery diced fine
3 Turkish bay leaves
3 (or the equivalent) chopped garlics
1 quart V-8 juice, your preference of regular or the Spicy Hot
1 can chicken broth
1 tablespoon of the same rub you used on the turkey
Plus have ready some: Kosher salt, pepper, garlic salt, Maggi, Worcestershire, celery salt, soy sauce and Tabassco.[p]Cover the carcass with cold water add 3 bay leaves, bring to a boil and then reduce to medimum heat for an hour. Pull off any remaining pieces of meat and discard the bones and bay leaves. If you have any gravy left over pour that in, along with the chopped onions, celery, garlic, can of broth, plus a couple good dashes of Maggi, Worcestershire, celery salt, plus 1 tablespoon of the rub you used on the turkey. Add 1 quart of V-8 juice, 2 jolts of soy sauce and 2 jolts of Tabassco and bring to a boil and then simmer for 45 minutes, stirring regularly. Taste just the soup at this point adding kosker salt and pepper to suit your taste.[p]At this point strain out all solids into a separate bowl. A second strain is good. Return the clear soup to the pot and boil once more. By now it is ready to serve or cool on stove. [p]I freeze this soup and then place it in FoodSaver bags for individual cup or pint size servings. Trust me this is a delicious, rich soup. In fact a fancy soup at that or a real heart warmer on a cold day![p]BTW - remember those strained solids? They make a wonderful hash when added with white rice.

JSlot

Glad you are enjoying, Ron. The basic recipe has endless possibilities. Happy 4th to you and Pat![p]Jim