Issues → November 2006 → Food →
Easy Does It: Turkey Stock
Making turkey stock is a simple process
by Judy Feagin
Some people prefer the white meat and some crave dark meat. My favorite part of the bird is the bones for soup -- I can't pick the carcass fast enough following the feast. It doesn't have to be bone clean, for any meat left just adds more flavor. If you're not up to the task after the big meal, remove the meat from the bones and freeze the carcass and meat separately (don't forget to save some of the meat for sandwiches).
Making turkey stock at home is a simple process, but a lengthy one. All it takes is a few basic ingredients and a little time.
The soup that you make is only as good as the stock that you use, so be patient and don't rush the process. If patience is not your virtue, try Turkey and Wild Rice Soup using canned chicken broth.
Stock Tips
Use turkey stock as you would chicken, beef, or vegetable stock -- its rich, round flavors will surprise you.
Never rush stock by boiling the liquid. A vigorous boil creates a cloudy stock.
Simmer stock uncovered; the long simmering time reduces the liquid and concentrates flavors.
Do not add salt to stock.
Cool stock quickly to prevent the growth of bacteria. Place the stockpot in a sink filled with ice and stir occasionally, or pour stock into small containers to cool more quickly.
Prepare turkey stock at least 1 day ahead; allowing it plenty of time to chill will make for easy removal of fat from the surface.
Turkey stock can be stored in the refrigerator for 2 days or frozen in airtight containers for up to 3 months.
RECIPES
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