Easy Turkey Stock
When making a complete turkey dinner, one of the most important pieces to the puzzle is the turkey stock. Any excess turkey fat, skin or parts, such as wing tips, bones, or the neck out of the giblets bag, should be used. Once it's done simmering, you strain out all the veggies and bits, and end up with richly turkey flavored broth, without having to spend any extra money on pre-packaged broth. You can use the strained out bits too! any meat can be pulled easily off the bones and chopped and added to the stuffing. you can also sort out the veggies and use them in turkey leftover soup. (Recipe coming soon!)
RECIPE:
Turkey scraps
3 TBS butter
1/2 yellow onion, quatered
1/2 cup baby carrots
2 celery stalks, peeled and cut into 1" chunks
2 cloves garlic
fresh herbs, such as sage, thyme, and parsley
salt and pepper to taste
3 quarts of water
in a skillet over medium heat, brown turkey scraps in butter till richly colored. Deglaze with 1 cup of water, and pour into your stock pot. add remaining ingredients and simmer over low heat for 2-5 hours. should render about 1 quart of stock.
Turkey scraps
3 TBS butter
1/2 yellow onion, quatered
1/2 cup baby carrots
2 celery stalks, peeled and cut into 1" chunks
2 cloves garlic
fresh herbs, such as sage, thyme, and parsley
salt and pepper to taste
3 quarts of water
in a skillet over medium heat, brown turkey scraps in butter till richly colored. Deglaze with 1 cup of water, and pour into your stock pot. add remaining ingredients and simmer over low heat for 2-5 hours. should render about 1 quart of stock.
SERVING SIZE: make about 1 quart.
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