Happy New Year! This post is a little delayed, so perhaps your turkey leftovers have already found their way to hungry bellies. In our family, we have turkey several times a year as it is an efficient way to prepare multiple meals for immediate use, and still have plenty to put by in meals for later… even months later. Why wait until a holiday to have a great turkey meal? Plan ahead to make the most of your money and prep time and serve up a special meal to family and friends to blast away the mid-January doldrums!Today’s post is about making turkey stock, and tomorrow I will post about turkey “pot pie”. This two day split is the ideal setup for my turkey leftover cooking schedule. Why? I like to chill and defat the stock before using it in another preparation. I have not found a way to rescue a greasy meal from the compost pile, and we hate to waste edible food around here. (Please send me your suggestions if you have any!)
Making turkey stock is non-negotiable around here. I use it instead of plain water when cooking rice, beans, or other dried items. It’s a great way to add protein, gelatin and flavor, and if you make it yourself, it is practically free. Sometimes I pressure-can the extra to use as an ingredient later, but the most efficient and healthful way to use your turkey stock is to use it to make prepared meals for the freezer and for immediate eating. Not only do you put by at least one full meal, rather than merely an ingredient, but you can consolidate your required shopping trips for multiple meals into one. That saves money, time, sanity, energy and ingredients.
Before roasting your turkey, reserve and refrigerate the giblets and neck. I include these in the stock, but I have not done any research about the giblets. If you are uncomfortable including the giblets, use them for something else, but do not throw out that neck!
After you serve your initial turkey meal, pick the meat off the carcass and refrigerate.
Place the carcass and any miscellaneous turkey pieces in the largest stock pot you have. Mine is 12 quarts.
Pour some apple cider vinegar over the turkey, to help leach the calcium from the bones into your stock. I used about 1/4 cup for my 12 quarts pot. Next, fill your pot with cold water and bring the pot to a boil.
You can add onions, celery, carrots (mirepoix) or other seasoning items. Unless I have vegetables needing a home, I tend to leave the stock plain. That way, it doesn’t compete with the flavors of the dish in which I ultimately use the stock.
You don’t have to crank the heat- medium or medium high will get you there. When this does eventually boil, lower the heat and simmer, partially covered, for as long as you can. Skim any “scum” that rises to the top and discard. I tend to simmer the stock until morning/evening (8-12 hours), just whatever works with my schedule at the time.
When the stock is done simmering, you need to strain it through a fine mesh strainer into the second-tallest pot you own. Discard or compost the bones. You probably will need to strain it once or twice more to remove all the grit.
I didn’t take my own advice when making the stock this time, as my second-tallest pot was dirty at the time. Instead, I used a really wide and deep bowl. Don’t do this! I got stock everywhere, including all over the floor and between the countertop and backsplash. Gentle Reader, don’t make my mistake. Wash your second-tallest pot. 😉
After your stock is completely strained, refrigerate all day (or all night). When the stock has sufficiently cooled, the fat will rise to the top and is easily removable with a spoon. You can save the fat for cooking or another use if you like.
That’s it! Your stock is ready for use. Check back with me tomorrow to learn how to make my absolute favorite leftover poultry meal, and use up some of that healthful stock!
Further reading: If you want to learn about the benefits of broth (stock), this post from the Weston A. Price Foundation might interest you.