Steve Cutchen
TVWBB Super Fan
My turkey carcass stock is based on a recipe by Emeril. I adjusted the veggies and set a basis for pot to stock volume. I also sautéed the vegetables.
Turkey Bone Stock
----------------------
Recipe By: Emeril Lagasse
Yield: 1 3/4 gallons from a 17 lb turkey carcass
Ingredients:
1 leftover turkey carcass
2 onions, chopped
6 carrots, peeled, chopped
4 stalks celery, chopped. Try to get celery with lots of greens, and add the celery tops with the water.
olive oil
4 cloves garlic, peeled, crushed
2 bay leaves
4 sprigs thyme
1 tablespoon whole black peppercorns
salt
water, to cover
Directions:
Using a sharp knife, cut the carcass into smaller pieces.
Heat a large pot, (can use multiple pots, see Note) and add a turn of olive oil. Saute the carrots and celery for about 5 minutes. Add the onions and continue to saute for another 5 minutes. Add the carcass, garlic, celery tops, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Bring to boil, reduce to simmer and cook covered for 2 hours. Add water if needed. Remove from the heat and use a slotted spoon to remove most of the solids. Strain, eventually through cheesecloth, to remove remaining bits.
Notes:
You can split the carcass between multiple pots. Plan on about 2 quarts of pot volume for every 1 quart of final stock.
A 16 lb carcass can make almost 2 gallons of stock; 15 to 16 quarts of pot volume.
Turkey Bone Stock
----------------------
Recipe By: Emeril Lagasse
Yield: 1 3/4 gallons from a 17 lb turkey carcass
Ingredients:
1 leftover turkey carcass
2 onions, chopped
6 carrots, peeled, chopped
4 stalks celery, chopped. Try to get celery with lots of greens, and add the celery tops with the water.
olive oil
4 cloves garlic, peeled, crushed
2 bay leaves
4 sprigs thyme
1 tablespoon whole black peppercorns
salt
water, to cover
Directions:
Using a sharp knife, cut the carcass into smaller pieces.
Heat a large pot, (can use multiple pots, see Note) and add a turn of olive oil. Saute the carrots and celery for about 5 minutes. Add the onions and continue to saute for another 5 minutes. Add the carcass, garlic, celery tops, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Bring to boil, reduce to simmer and cook covered for 2 hours. Add water if needed. Remove from the heat and use a slotted spoon to remove most of the solids. Strain, eventually through cheesecloth, to remove remaining bits.
Notes:
You can split the carcass between multiple pots. Plan on about 2 quarts of pot volume for every 1 quart of final stock.
A 16 lb carcass can make almost 2 gallons of stock; 15 to 16 quarts of pot volume.