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#2982584 - 10/15/12 01:59 PM Turkey Stock
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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I have developed a steady supply of turkey carcasses from a "breasts only" hunter this fall. Who has a good stock recipe to recommend? Strong feelings one way or the other about what should go into a good stock?
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#2982613 - 10/15/12 02:24 PM Re: Turkey Stock [Re: WMAn]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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Stocks require the following:

1) BONES
2) Aromatic veggies (celery, onion, carrot, and/or bell pepper)
3) Water
4) Heat

Most stocks are fabricated by first dry roasting the bony carcasses....lightly coat in oil, salt, & pepper. Usually, the carcasses are resting on a bed of aromatics (French Mirepoix or a Cajun/Creole "Trinity). When bones are roasted sufficiently, cover in water and simmer.

At this point, you may want to begin adding your herbs: thyme, sage, oregano, basil, more pepper, bay leaf. Probably ought to avoid the harsh and oily herbs like rosemary, as the flavor will be extremely overpowering.

After a sufficient simmer, breaking down the gelatin in the bones, you can strain the liquid. This is the point you want to salt the stock to taste. If you add too much early on, it may be overpowering by the time you reach this point.

Refrigerate stock or freeze it until you're ready to use. And unless you will be using it immediately, DO NOT SKIM THE SOLIDIFIED FAT. It's generally regarded as a very good bacteria barrier.
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#2982650 - 10/15/12 02:45 PM Re: Turkey Stock [Re: TAFKAP]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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Wow, TAFKAP, that's a lot of detail. Here's my method:

Throw a pile of bones, whatever roots vegetables I happen to have in the fridge, + salt, pepper and water. Bring it to a boil and then simmer for hours. Cool. strain. Place in mason jars. Freeze.

You want to keep stock fairly light in my opinion. Don't make it too salty or too flavored because you can always add those element later. Onion, garlic, carrots, celery are all good. I love having game stock to cook with. There's something inherently wrong with making a game dish and having to use beef or chicken stock.
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#2982666 - 10/15/12 02:58 PM Re: Turkey Stock [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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TAFKAP,

How long do you roast? At what temp? I have read of doing this for venison stock, but you do it for turkey as well?
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#2983511 - 10/15/12 10:54 PM Re: Turkey Stock [Re: WMAn]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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Tried my hand at the stock tonight. One turkey carcass, neck, giblets, celery, onion, carrot, bay leaves, and peppercorns. Both recipes I had recommended a cook time of 1 1/2 to 2 hours. After two hours, I don't think I'm close to done.

Here are the problems I'm running into. I bought too big of a pot. I really only needed a 20 quart, and I got a 32. It only took 16 quarts of water to cover everything. Second challenge is I have an electric stovetop. Big pot and electric stovetop means I can't get 16 quarts of liquid to a rolling boil. What do I do?

I started out with the burner set at 8, backed it down to 6, and then 5. At 5, there wasn't much happening so I upped it back to 8. At 8, the water is agitated with some bubbling around the pieces, and brown bits appear to be accumulating.

I have shut it down for the night, covered my pot, and I'll resume in the morning. Thoughts or ideas?
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I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#2983515 - 10/15/12 11:02 PM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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I cook mine for 6 to 8 hours, sometimes adding more watervid needed. I'd say just leave it on all night. Electric stoves are tough.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#2983543 - 10/16/12 12:16 AM Re: Turkey Stock [Re: Poser]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15812
Loc: Franklin TN

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I use the whole legs/thighs and add onions, carrots, a little celery, salt. Boil it for several hours, and then strain the stock and use or freeze it. Mom just made another soup with some last night and used wild turkey breast in the soup. But as for the legs, when you remove them from the stock, pick out all the good meat and use it, it's just as tasty as the rest of the bird and boiling it for that long makes it tender. I like to mix it with some BBQ sauce and make sammiches. So for 2 turkey legs you can get a pot of stock to make soup, and some darn good bbq sandwiches too. Or you could use the leg meat for soup as well.

Edit: Just saw you have an electric stove... that sucks. I hate those things. I guess smaller batches are ok. I think my stock pot is a 16 quart if I remember correctly, and it works fine for 2 legs, a little too small for a gobbler carcass though.


Edited by catman529 (10/16/12 12:18 AM)
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#2983605 - 10/16/12 05:22 AM Re: Turkey Stock [Re: catman529]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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Poser and Cat,

What do ya'll look for to let you know it's done?
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#2983843 - 10/16/12 08:56 AM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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I look for the bone to be completely dried out and devoid of any nutrient. You'll know it when you see it as it looks brittle and bleached. You can't really cook it too long, so go on the side of longevity even if you have to add more water.

I have a 20 qt stock pot. Actually want a bigger one for doing venison stock.

BTW, a buddy of mine told me that his local gas company sold him a gas range directly for real cheap and did the installation and gas line conversation for free. I think he told me $300. For serious cooking, its the only way to go. One day I'll have a stainless steel 6 burner, griddle setup.... when I have $6000 to spend on a stove http://www.us-appliance.com/a486gggvxs.html?gdftrk=gdfV21216_a_7c444_a_7c3281_a_7ca486gggvxs
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2984068 - 10/16/12 11:05 AM Re: Turkey Stock [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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48"! Why not 60" and american made?

http://www.vikingrange.com/consumer/prod...er-range---vgcc
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I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#2984079 - 10/16/12 11:10 AM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: WMAn


Sure, why not. How much is that one? ~$9,000?
Pretty cool how you can customize the configuration. I think that thing is bigger than my entire kitchen.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2984096 - 10/16/12 11:17 AM Re: Turkey Stock [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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Uhhh. You have to request a quote. Maybe, as a company based in Greenwood, MS, they'll give you their nonresident Mississippi deer hunter fan of the blues who sometimes drinks whiskey in MS discount. \:\) Ask about that when you call.

Just got a call, and I have another turkey to pick up.
_________________________
I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#2984109 - 10/16/12 11:22 AM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: WMAn
Uhhh. You have to request a quote. Maybe, as a company based in Greenwood, MS, they'll give you their nonresident Mississippi deer hunter fan of the blues who sometimes drinks whiskey in MS discount. \:\) Ask about that when you call.

Just got a call, and I have another turkey to pick up.


I looked it up on a dealer site. The basic stainless model was $11,000, but you can spend up to $16,000 on customizations.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2984167 - 10/16/12 11:47 AM Re: Turkey Stock [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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 Originally Posted By: Poser
Wow, TAFKAP, that's a lot of detail.


Hey, he asked! \:D

I like using a roasting pan in the oven, as the boiling will be much more gentle than direct heat. Everytime I make a stock on the stovetop, it comes out cloudy because I boiled the liquid too hard.
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Everything important in life was learned from Mary Jo Kopechne.

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#2984169 - 10/16/12 11:48 AM Re: Turkey Stock [Re: WMAn]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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 Originally Posted By: WMAn
TAFKAP,

How long do you roast? At what temp? I have read of doing this for venison stock, but you do it for turkey as well?


Eyeball it until the bones are good and browned (not burned). I guess it all depends on the size and amount of bones you're dealing with.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#2984174 - 10/16/12 11:49 AM Re: Turkey Stock [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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 Originally Posted By: Poser

BTW, a buddy of mine told me that his local gas company sold him a gas range directly for real cheap and did the installation and gas line conversation for free. I think he told me $300.


Does MLGW do this? I'd love to have it at my house.
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Everything important in life was learned from Mary Jo Kopechne.

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#2984338 - 10/16/12 01:32 PM Re: Turkey Stock [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: TAFKAP
 Originally Posted By: Poser

BTW, a buddy of mine told me that his local gas company sold him a gas range directly for real cheap and did the installation and gas line conversation for free. I think he told me $300.


Does MLGW do this? I'd love to have it at my house.


I don't think MLGW does anything but send out Jacked up bills.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2984374 - 10/16/12 01:55 PM Re: Turkey Stock [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

Offline
Yep
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Everything important in life was learned from Mary Jo Kopechne.

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#2984375 - 10/16/12 01:56 PM Re: Turkey Stock [Re: TAFKAP]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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TAFKAP,

You are actually simmering your stock in the oven? What temp? Thank you for the details.
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I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#2984388 - 10/16/12 02:06 PM Re: Turkey Stock [Re: WMAn]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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I'd say about 375. Pour in the water, cover the roasting pan in foil, and let it go. To me, it's just a simpler process than trying to manipulate my glasstop stove. If used a gas cooktop, it might be different.
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Everything important in life was learned from Mary Jo Kopechne.

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#2984471 - 10/16/12 03:13 PM Re: Turkey Stock [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: TAFKAP
I'd say about 375. Pour in the water, cover the roasting pan in foil, and let it go. To me, it's just a simpler process than trying to manipulate my glasstop stove. If used a gas cooktop, it might be different.


Good point. As an alternative to this, you could use a turkey deep fryer rig and do it outside over propane flame.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2984502 - 10/16/12 03:30 PM Re: Turkey Stock [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9425
Loc: Memphis

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I've mainly seen this method on "Triple D" when the stovetop space is a premium, and they can fire and forget a hotel pan full of bones & veggies.
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Everything important in life was learned from Mary Jo Kopechne.

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#2985868 - 10/17/12 11:12 AM Re: Turkey Stock [Re: TAFKAP]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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The stock from turkey number one (a hen) turned out really good, very rich and flavorful. I have froze 8 cups so far, and I have about four cups to go. Is that what you guys normally yield (12 cups)? I also saved the cooked meat.

Bird number two (a jake) is in the stock pot right now, and I just got the call. My source has two more (both gobblers).
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#2985903 - 10/17/12 11:40 AM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

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 Originally Posted By: WMAn
The stock from turkey number one (a hen) turned out really good, very rich and flavorful. I have froze 8 cups so far, and I have about four cups to go. Is that what you guys normally yield (12 cups)? I also saved the cooked meat.

Bird number two (a jake) is in the stock pot right now, and I just got the call. My source has two more (both gobblers).


You mean measuring cups? Seems like I usually get ~8 (6 to 10) 24 oz mason jars of stock from a gobbler. You may have it more concentrated than mine, though.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2988348 - 10/18/12 10:06 PM Re: Turkey Stock [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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Just finished the last two birds. So far this week, I have processed four turkeys (hen, jake, and two gobblers). I was given everything except the breasts. I put six legs and thighs in the freezer. I cooked the carcasses down for stock and saved the cooked carcass meat. From the four birds, I got 85 cups of stock and four quart sized bags of cooked meat.

The 32 quart pot I bought allowed me to cook both gobblers at once. However, in doing this, I discovered that your standard electric stove top is not designed to handle a full 32 quart stock pot as I crushed one burner.

It was really interesting to do a hen, jake, and gobbler in the same week. This gave me a chance to observe the skeletal structure of each bird. I am even more impressed by how gobblers are "built." They truly are amazing birds.

My wife just gave me the green light for an all day foray on Saturday so I may have more to add to the freezer.
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I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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#2988352 - 10/18/12 10:17 PM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12545
Loc: Tennessee

Offline
That's a lot of foul.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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