Brined Turkey carcass for Stock?

[Ron G.]

I originally posted this in "Poultry Recipes" - but I guess it may have been deleted since I didn't follow the rules (duh - smacks forehead)

Anyway,

Once I remove most of the meat from a brined turkey carcass - would it still work to make some turkey stock? Or would it probably bee too salty / flavored? In short, would it be worth the effort?

In general, one does not hear a lot about turkey stock. Lots of Chicken & Beef, but for some reason, no gobbler - is there some underlying reason for this (flavor problems?). I would think it would be similar to chicken stock.

 

[Edwin Vickers]

I always use my left over Thanksgiving or Christmas turkey carcuss for stock. I put it in a food saver bag and freeze it for next year to add to my dressing and gravy. Make you stock as you would anyother. Slow simmered with your veggies.

 

[RDOwens]

Yes, you can. I am not certain how long it lasts. I have read a month.

I made stock at Thanksgiving time. I used the last of it a couple weeks ago. I had no issue with it.

This has also prompted me to look for a second freezer as my wife complained as to how much space it took.

 

[Ray Crick]

Ron,

I always use my carcasses. After removing the meat, I put the bones in a roasting pan with about 1/4 inch water in the bottom, and roast at 400 degrees for 45 min to an hour. I sometimes add an onion and a few carrots to the pan.

I then remove all and put in a large pot, cover with water and simmer fro a few hours. Strain and it makes a wonderful broth / stock for later use.

Ray

 

[Steve Cutchen]

Here's what I use for turkey bone stock . I make stock every Thanksgiving, freeze it and use it the next year for Thanksgiving.

 

[K Kruger]

It will last many months if not longer if frozen.

Though saltier than a stock or broth made without, as long as you don't plan on reducing it much there isn't a problem.