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Turkey Stock

Nov 26, 2010

Home made Turkey Stock, using left over turkey bones


Turkey bones (aka carcass) 12 cups water 3 large carrots scrubbed and cut into lage pieces 4 large ribs celery rinsed and cut into large pieces 2 large onions skins on, quartered 2 leeks, white and light green parts rinsed and cut into large pieces 1 tsp whole peppercorns 2 bay leaves


Place Turkey bones in stock pot and cover with water Add remaining ingredients Bring to a boil then lower to simmer and cook partially covered for 45 minutes then remove carcass Cook rest of mixture partially covered until carrots are very soft, about 45 minutes Let entire mixture cool then skim fat to personal preference Pour ingrediens through fine mesh sieve or cheesecloth lined collander pressing vegetable solids with spoon to extract juices Freeze or refrigerate Yields 4-5 quarts

Sounds very delicious. To draw out more minerals from the bones it is usually suggested to add a splash of acid in the form of vinegar (lemon juice or possibly wine would work too). In order to get the most out of it, I also simmer the mixture much longer: at least overnight, sometimes 2 days!
... I like your flavoring ingredients for making a classic turkey broth! The onion with skin on is good! Onion skins add an amber color & also contribute cuercetin, which helps stabilize the metabolism of sugar. Have you seen The Green Pharmacy from Rodale Press, by Dr. James Duke? I made the tea he recommends for a diabetic friend, to very good effect! It features steeped/simmered onion skins & some spices with the same effect, including cinnamon & clove. Here's a slight variation on broth method - I can't remember where I got it but now I swear by it - the worst kind of "tradition" ...  :-)  I crack the bones before using them & that did come from German villages where I lived as a bride learning to cook. Then I put all the ingredients in a big steel pot in cold water & sprinkle whatever salt I am going to use over the bones without stirring. Then I heat the cold pot very, very slowly to simmering. The theory is that the slow heating steeps the flavor out of the bones & marrow, whereas quick boiling seals & stops the steeping. As in steeping tea. And broth made slowly from a cold start will gell when it is cold, with gelatine being protein-based.
It is to late for Thanksgiving, but for Chirstmas, it is just in time. I  believe that stock from cracked bones is better for you; then stock from bits of meat only. I make very little stock. I use roast with root crops like carrots,onions,garlic,potatoes, maybe a little celery. Then we have cold cuts beef sandwich & beef broth vegetable soup the next day. If we are lucky, we have some left for the next day too. I will try the turkey both with whole onion.

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