#2984471 - 10/16/12 03:13 PM
Re: Turkey Stock
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
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Loc: Tennessee
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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.
Good point. As an alternative to this, you could use a turkey deep fryer rig and do it outside over propane flame.
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#2984502 - 10/16/12 03:30 PM
Re: Turkey Stock
[Re: Poser]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
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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#2985868 - 10/17/12 11:12 AM
Re: Turkey Stock
[Re: TAFKAP]
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WMAn
6 Point
Registered: 11/05/10
Posts: 802
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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"I will remain what I am until I die, a hunter, and when there are no buffalo or other game I will send my children to hunt and live on prairie mice..." - Sitting Bull
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#2985903 - 10/17/12 11:40 AM
Re: Turkey Stock
[Re: WMAn]
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14 Point
Registered: 07/28/10
Posts: 8385
Loc: Tennessee
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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).
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.
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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. http://www.GoCarnivore.com
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#2988348 - 10/18/12 10:06 PM
Re: Turkey Stock
[Re: Poser]
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WMAn
6 Point
Registered: 11/05/10
Posts: 802
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.
_________________________
"I will remain what I am until I die, a hunter, and when there are no buffalo or other game I will send my children to hunt and live on prairie mice..." - Sitting Bull
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#2988352 - 10/18/12 10:17 PM
Re: Turkey Stock
[Re: WMAn]
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Poser
14 Point
Registered: 07/28/10
Posts: 8385
Loc: Tennessee
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That's a lot of foul.
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