WMAn
Well-Known Member
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?
Turkey Stock
- Thread starter WMAn
- Start date
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.
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.
WMAn
Well-Known Member
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?
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?
WMAn
Well-Known Member
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?
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?
catman529
Well-Known Member
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.
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.
WMAn
Well-Known Member
Poser and Cat,
What do ya'll look for to let you know it's done?
What do ya'll look for to let you know it's done?
WMAn
Well-Known Member
WMAn
Well-Known Member
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.
Ask about that when you call.Just got a call, and I have another turkey to pick up.
Poser said:
Hey, he asked!
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.
WMAn
Well-Known Member
TAFKAP,
You are actually simmering your stock in the oven? What temp? Thank you for the details.
You are actually simmering your stock in the oven? What temp? Thank you for the details.
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.
WMAn
Well-Known Member
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).
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).
WMAn
Well-Known Member
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.
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.
