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


Registered: 11/05/10
Posts: 1226
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: 9856
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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
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: 1226
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: 1226
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: 13547
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.
_________________________
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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#2983543 - 10/16/12 12:16 AM Re: Turkey Stock [Re: Poser]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 17592
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: 1226
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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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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#2983843 - 10/16/12 08:56 AM Re: Turkey Stock [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
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: 1226
Loc: Williamson County

Offline
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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