Creating the Perfect Turkey: The Homemade Stock

by Valorie Delp | More from this Blogger

16 Nov 2007 03:11 AM

A little while ago, I shared a few tricks for roasting a perfect turkey. I have a method, but it's one of those "eyeball this" and "cook it until it looks like this" type methods. That's not really helpful for a turkey novice and so I've been searching for fantastic step by step directions that take the guess work out of turkey roasting. I think I have finally found it at cooking.com. So what follows is a rarity for me. . .a slightly modified re-published method of cooking a turkey for the complete novice.

'Twas A Few Days Before Thanksgiving. . .

. . .and the house was full of the great smell of homemade turkey stock. You'll need this before you're able to cook your turkey on Thanksgiving. Put it on after dinner and let it simmer over night or stick it in a large crock pot.

You will need:

3 pounds turkey wings

Turkey neck and giblets (liver reserved, if desired)

2 tablespoons vegetable oil

1 medium onion, chopped

1 medium carrot, chopped

1 medium celery rib with leaves, chopped

6 parsley sprigs

1/2 teaspoon dried thyme

1/4 teaspoon black peppercorns

1 bay leaf

Directions:

You will need a heavy duty knife to chop the wings and neck into 2-inch pieces. You could also ask the butcher to do it for you. Using a sharp knife, trim away any membranes from the giblets.

In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.

Return the turkey pieces to the pot. Add enough cold water to cover the turkey pieces by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low.

Cook uncovered at a bare simmer for at least 2 hours. The longer a stock simmers, the richer the flavor is so if you can, try to simmer it for about 12 hours. As needed, add more water to the pot to keep the bones covered. Never let stock come to a rolling boil. If you do, the stock will become cloudy and it won't have as good of a flavor.

Despite what your instincts might be telling you, do not add salt to your stock. It will make the final dish that requires the salt, too salty.

Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)

See What Others Are Cooking for Thanksgiving in the forums!

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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