I wanted to hit you guys up before you got sick of eating leftover turkey and before you threw it away. Keep that carcass! It produces liquid gold folks … if you treat it right.
So I’m thinking ahead to Christmas. I plan on making some turkey & dumplings and also some turkey gumbo at some point. It would be a shame to use store bought stock for either of these, so I’m gonna use my turkey carcass. It’s really simple and while it does take time, it’s all pretty much passive time. Here’s what I do:
Take the meat off the turkey (duh!) but you don’t have to clean it perfectly. Save your meat for later. Leave a few bits of meat on the bone and keep some of the skin as well. If your skin is fatty, don’t include all of it or you’ll get an oily stock. Grab a big pot, or two, and put your carcass in it. Throw in come celery, carrots, peppercorns, a large onion quartered skin on, and bay leaves. Cover with cold water. Bring to a boil and then simmer for 2-3 hours. Just a simmer, not vigorous in any way. You want a gentle thing going on here.
Let it cool, strain it, and then put in fridge overnight. The next day, skim the fat off.
Now you need to decide how you’re gonna store this stuff. You can freeze it in ziplocks, you can freeze (carefully) in wide-mouth mason jars, if you have a vacuum sealer you can freeze with lids off then when frozen put them in a bag and vacuum them out, or you can pressure can them.
It seems like a lot, but homemade stock y’all. That’s all I have to say about that. Use it instead of that silly broth you buy in the box.
- turkey carcass
- 5 stalks of celery
- cold water to cover
- 1 large onion or a handful of shallots, quartered and skin on
- 4 carrots
- 3 bay leaves
Debone your chicken and remove the skin if it’s fatty. Put the carcass in a pot along with the remaining ingredients in a very large pot. Cover with cold water. Bring to a boil then simmer for 2-3 hours. Let cool and strain the pieces parts. Store.