I use the giblets to make my stock along with an onion, carrot, celery and some herbs. Last night I was watching Guy on Food Network make his gravy and he roasted a couple of wings in a pan with the veggies used this for his stock. So, I went out and picked-up there small turkey legs and I'm kicking around the idea of roasting these and then putting them in a stock pot and simmering all day vs. just throwing it all in raw and simmering all day. Any thoughts?

Dry roasting bones first will always make for better stock. Same for shrimp heads, veal bones, or turkey carcasses. Flavor and color will be deepened as a result.

Thanks Doug, here's the one I'm going to do GUY'S TURKEY STOCK

When making soup or stock with a meat or poultry base, browning or roasting the meat makes for better flavor and a "clearer" soup. Turkey carcass makes an excellent stock, so on Friday morning the stock pot is gently simmering away!

HAPPY THANKSGIVING!

joe

Yep, Friday morning my Stockpot will be simmering with two carcasses for the Southwest Turkey soup John Wallace posted.

Larry...where is the turky soup recipe you mentioned (i could not locate it), I'm looking for a good use for my carcasses friday as well....Thanks

Here's some shameless pimping of a batch of stock I made. I like to make it just with bones, the giblets usually go to waste, unfortunately.

Here you go - SOUTHWESTERN TURKEY SOUP

When making stock is it beneficial to roast a turkey carcass that was smoked/fried or is there enough flavor present to skip this step?

I had a couple turkey carcasses, giblets, necks, etc. in the freezer. As I cooked some things on Sunday, I put on the stock pot and simmered all afternoon. We love the aroma of stock on the stove.

I eschewed roasting the bones this time around. Beef bones I always roast; poultry is a sometimes I do, sometimes I don't.

After I made some gravy with the fresh stock, I packaged up five 6-cup bags and froze them. I look forward to using some for risotto soon.

quote:

Originally posted by Dennis T.:
When making stock is it beneficial to roast a turkey carcass that was smoked/fried or is there enough flavor present to skip this step?

Depends on what the stock will be used for. Say if you wanted to make French onion soup, then I would roast for color and depth of flavor. Yes tradtional onion soup is made from roasted beef bones, but it can be done with poultry as well, just won't have as deep of flavor if you use beef bones, IMO. Most times I roast, for color and flavor. i.e. If making a PA Dutch/Amish chicken corn soup, or PA Dutch/Amish chicken Bot Bie (chicken pot pie) it's a soup and not a pie, I would not roast the bones, because it's a light soup, or a tradtional chicken noodle soup, etc. HTH

Yup - if ya want good stock that will thicken things, then you gotta' have some bones in your stock.

The natural gelatin that works the magic comes from the bones (and cartilage?).