Leftover T Day Turkey Stock Food

LEFTOVER T-DAY TURKEY STOCK

Steps:

• Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
• Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.

LEFTOVER T-DAY TURKEY STOCK

Steps:

• Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
• Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.

DAY-AFTER TURKEY STOCK

Steps:

• Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.

TURKEY STOCK

Steps:

• Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
• Bring mixture to boil and skim any foam from the surface.
• Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
• Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

RESCUED TURKEY STOCK

Steps:

• First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it!
• You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
• Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
• Let's get started; first, get out a large pot.
• Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
• As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat.
• When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
• Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
• When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
• Now let it simmer for 3 to 4 hours, stirring every once in a while.
• I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
• If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
• Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
• Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.