Turkey Stock!

cybercat said:

Anybody else making some? I decided to use the drumsticks and wings, and
what is left on the rest of the carcass, meat and just a bit of crispy skin
only (because I really do not like the gelid consistency that comes from
using bones).

I've made lots of chicken stock but not turkey.

I'm making some today, I think. It's so nice to have on-hand for the
future. I think turkey stock is better than chicken stock!

Karen

Karen said:

Quoted message said:

I've made lots of chicken stock but not turkey.

I'm making some today, I think. It's so nice to have on-hand for the
future. I think turkey stock is better than chicken stock!

Do you use it the same as you would chicken?

Karen said:

I'm making some today, I think. It's so nice to have on-hand for the
future. I think turkey stock is better than chicken stock!

Karen

I've got a huge stock pot of it in the oven (yes@!) right now. Michael
Ruhlman shamed me into making it. Using the oven on a very slow heat is
new to me.
www.ruhlman.com

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anybody else making some? I decided to use the drumsticks and wings, and
what is left on the rest of the carcass, meat and just a bit of crispy
skin only (because I really do not like the gelid consistency that comes
from using bones).

I've made lots of chicken stock but not turkey.

I'm going to throw the carcass into my stock pot and make some tomorrow
(most of it will become wonderful soup). Tonight it's King Ranch Turkey. The
soup will use up the remainder of the leftover turkey.

Mary

cybercat said:

Anybody else making some? I decided to use the drumsticks and wings, and
what is left on the rest of the carcass, meat and just a bit of crispy skin
only (because I really do not like the gelid consistency that comes from
using bones).

I'm going to give it a miss. I used to make stock after the holiday, and
when I had a chicken carcass, but I've found lately it just gets lost in
the back of the freezer. I always forget I have it.

This year I used up an undated quart of turkey stock on the
pre-Thanksgiving meal last week with friends, as it was just a breast
and not a whole bird. I used a 3 year old chicken stock on the actual
t-day bird, with drippings, to make a ton of gravy. If there's gravy
left come Sunday it becomes pot pie....

Dawn

Karen said:

cybercat said:

Anybody else making some? I decided to use the drumsticks and wings,
and what is left on the rest of the carcass, meat and just a bit of
crispy skin only (because I really do not like the gelid consistency
that comes from using bones).

I've made lots of chicken stock but not turkey.

I'm making some today, I think. It's so nice to have on-hand for the
future. I think turkey stock is better than chicken stock!

Karen

My brother was going to throw out the (still loaded with meat and the wings)
turkey. I said WTF? Make some stock! You've got celery, you've got
carrots, you've got onions. Throw it all in a stock pot and make stock!
Sheesh. It's not like he doesn't have the room to store it. It freezes
perfectly well. He has a stand-alone freezer in his garage.

cybercat said:

Anybody else making some? I decided to use the drumsticks and wings, and
what is left on the rest of the carcass, meat and just a bit of crispy skin
only (because I really do not like the gelid consistency that comes from
using bones).

I've made lots of chicken stock but not turkey.

But the wings and legs are the tastiest roasted parts.

On Fri, 23 Nov 2007 14:49:22 -0500, Goomba38 <[email hidden]>

Quoted message said:

I've got a huge stock pot of it in the oven (yes@!) right now. Michael
Ruhlman shamed me into making it. Using the oven on a very slow heat is
new to me.
www.ruhlman.com

And are you waiting to add the aromatics later? He says to add them
about an hour before you are done with the stock. I still have to try
that....

Christine

Christine Dabney said:

On Fri, 23 Nov 2007 14:49:22 -0500, Goomba38 <[email hidden]>

Quoted message said:

I've got a huge stock pot of it in the oven (yes@!) right now. Michael
Ruhlman shamed me into making it. Using the oven on a very slow heat is
new to me.
www.ruhlman.com

And are you waiting to add the aromatics later? He says to add them
about an hour before you are done with the stock. I still have to try
that....

Christine

Yeah, I'm trying that out this year too. It certainly is a new way of
thinkin'...
I can barely smell it in the slow oven. Its about time to go add stuff,
but the Texas/Texas A&M game is on and I need to watch....

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

Anybody else making some? I decided to use the drumsticks and wings, and
what is left on the rest of the carcass, meat and just a bit of crispy skin
only (because I really do not like the gelid consistency that comes from
using bones).

I've made lots of chicken stock but not turkey.

I've never made any turkey stock that wasn't the equivalent of
dishwater. (And the wingtips will make that stock gelatinous, Cat.)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin said:

In article <[email hidden]>, "cybercat" <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

Anybody else making some?

Quoted message said:

Quoted message said:

I've made lots of chicken stock but not turkey.

Quoted message said:

I've never made any turkey stock that wasn't the equivalent of
dishwater.

It's definitely not as versatile as chicken stock, and my
opinion on the versatility of chicken stock is apparently
at the low end of that of most people.

Turkey stock is okay for a vegetable soup, or to include
in something that is turkey-based anyway (turkey mole,
turkey pot pie, etc.). I don't think you can just substitute
it for other types of stock, without weird results.

Steve

"Christine Dabney" <[email hidden]> wrote

Quoted message said:

And are you waiting to add the aromatics later? He says to add them
about an hour before you are done with the stock. I still have to try
that....

Which aromatics?

"George" <[email hidden]> wrote

Quoted message said:

Quoted message said:

But the wings and legs are the tastiest roasted parts.

George, you are "preaching to the choir," as they say!
<G> I have always been a dark meat person. More flavour,
better texture, just all around better. This year I am only having
the TG food for a couple of days, though, and nobody but me
eats dark meat in our house. Also ... I love having frozen baggies
of reduced stock around. It's the best. and the next time I will have
so much meat around will be at Christmas, so ...

On Fri, 23 Nov 2007 17:35:57 -0500, "cybercat" <[email hidden]>

Quoted message said:

"Christine Dabney" <[email hidden]> wrote

Quoted message said:

And are you waiting to add the aromatics later? He says to add them
about an hour before you are done with the stock. I still have to try
that....

Which aromatics?

The usual ones for stock: celery, onion/leeks, carrots,bay leaves,
etc... I usually add them at the beginning, but he says that if they
are added much later, they add a brighter flavor to the stock. I am
going to try this next time...

Read his blog, and his new one about the Elements of Cooking.

Christine

jmcquown said:

Karen said:

cybercat said:

Anybody else making some? I decided to use the drumsticks and wings,
and what is left on the rest of the carcass, meat and just a bit of
crispy skin only (because I really do not like the gelid consistency
that comes from using bones).

It's not gelid when it's hot. Hehe.

Quoted message said:

Quoted message said:

Quoted message said:

I've made lots of chicken stock but not turkey.

Quoted message said:

I'm making some today, I think. It's so nice to have on-hand for the
future. I think turkey stock is better than chicken stock!

It is divine.

Quoted message said:

Quoted message said:

Karen

My brother was going to throw out the (still loaded with meat and the wings)
turkey. I said WTF? Make some stock! You've got celery, you've got
carrots, you've got onions. Throw it all in a stock pot and make stock!
Sheesh. It's not like he doesn't have the room to store it. It freezes
perfectly well. He has a stand-alone freezer in his garage.

Ever think that your brother is a lazy pig?

Does he also drive around by himself in a gas guzzler?

He's probably never had to go hungry.

People who carelessly throw away food deserve to spend several days in
a row so hungry that they cry and beg for food.

--Bryan

"cybercat" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Anybody else making some? I decided to use the drumsticks and wings,
and what is left on the rest of the carcass, meat and just a bit of
crispy skin only (because I really do not like the gelid consistency
that comes from using bones).

I've made lots of chicken stock but not turkey.

I've done alot. A lot.

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Christine Dabney said:

The usual ones for stock: celery, onion/leeks, carrots,bay leaves,
etc... I usually add them at the beginning, but he says that if they
are added much later, they add a brighter flavor to the stock. I am
going to try this next time...

Read his blog, and his new one about the Elements of Cooking.

I'll continue to add them at the beginning. Their addition in the
subsequent soup or gravy stock will "brighten it" enough for me.
Herbs, OTOH, should be added at the end.

--
See return address to reply by email
remove the smiley face first

"Christine Dabney" <[email hidden]> wrote

Quoted message said:

The usual ones for stock: celery, onion/leeks, carrots,bay leaves,
etc...

I had never noticed them called that.

Quoted message said:

I usually add them at the beginning, but he says that if they
are added much later, they add a brighter flavor to the stock. I am
going to try this next time...

I add them at the end (if I add them at all, sometimes I just like pure
meat stock) because I read once, maybe in [censored] Farmer, that while
you can't really simmer meat for too long, vegetables simmered too
long can turn "sour," or bitter, can't remember the term used.

Quoted message said:

Read his blog, and his new one about the Elements of Cooking.

I will, thank you.

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

I've never made any turkey stock that wasn't the equivalent of
dishwater.

Why?

(And the wingtips will make that stock gelatinous, Cat.)

I used meat only, with just small bits of roasted skin for a
darker color.