Turkey stock -- help please.

My mom lives in an RV, so we have holidays at my house
(single woman with cat and zero domestic motivation
whatsoever).

I have been ordered (I voluteered) to take the turkey
carcass and boil it to make turkey stock.

How long? What heat? For what purpose? Do I just take
out the bones and leave all the liquid and whatever meat
comes off?


Help!!!

45 minutes to an hour or when he carcass just falls apart. Then I strain it. The result is turkey BROTH not stock. If you throw some onions carrots celery bayleaves and peppercorns in with the turkey you get more of a country stock.

You could take the strained broth then add some carrot oniona nd celerty plus a bouquet garnis of herbs like thyme, sage and bay leaves lots of salt some pepper and you have a more elegent soup (strain it and you have a more elegant stock). Just toss the meat picked from the carcass (which can be a little tough for the squeamish) and pop it in the soup.

But you could use the stock in place of water in any number of recipes to add depth of flavor

(biggest pot you have)

Add...
Three carrots, cut into big chunks
Three medium onions, cut into eighths
Three parsnips, in chunks, if you have them
Four pieces celery, with leaves
A big handful of fresh parsley
Three bay leaves
A few whole peppercorns
A few whole cloves

Then, cover the whole mess with water. Simmer for three hours, skimming the goop off the top occasionally. When it tastes like soup, strain the solids out. You can do this by dumping it from the stock pot, through a colander, into another large pot or container. (If you cool the stock, you can peel the fat off later and have very lean soup.)

chop the carcass up and roast it for an hour or so along with the veggies (carrots, onions, celery). Dump the whole thing in a pot and cover with water, season.

You will be amazed at how good this turns out.

When it cools in the icebox it will be gelled because it has so much protein.

Thanks.

A little complicated for me -- you should see the spices
I don't have. Like I said, "My only domestic quality is
I live in a house."

But I've got the thing on to boil and I'll simmer it for
three hours, strain the broth and freeze it, then get what
meat I can and freeze that, too.

Thanks!!

about an hour. Remove carcass, let it cool then take the meat off the bone, set aside. To the stock I add 1 chopped Onion, celery(2 cups) carrots (about 5 cut in slices). I add 1 large can of tomatoes, and no extra spices. Bring back up to boil, let simmer for about 20 minutes, then add the meat, this way the meat doesn't become stringy. Serve with noodles. It's good ! I don't add extra spices

If you want, you can throw in a little barley, not too much, like 1/2 cup.

Simmer your turkey carcass with a large onion, 5 cloves garlic, 1 large celery and a carrot for two hours. Do not allow to overboil. Discard all solids.

Take your broth and add two large fresh carrots and a half of a bell pepper. Cook and add some dry thyme or Italian seasoning, a few shakes worth.

Add a large can of Hunts diced tomatoes and stir in about a half package of cleaned fresh spinach. Add a can of Cannilleli beans and just for fun if you have them a can of fava beans (garbanzo can be substituted)

Add a cup of small pasta such as elbow or smaller pasta.

Gently cook your soup until the pasta is fairly soft and taste for seasoning. If you have some fresh thyme or something add at the finish.

To the stock, I add a can of diced tomatoes with liquid, along with chopped celery, onion, potato, carrot, peas, and whatever the hell else I feel like at the moment, plus lots of turkey of course! I usually serve it unthickened over noodles, but this year, I think I may thicken it and make it more like a stew-ish soup.