Made the tiniest turkey last night to eat during the Ranger World Series game. It wasn't a great night for Cliff Lee, but the bird was very good. The only disconcerting thing about cooking it was when I removed the packet of giblets and neck from the cavity, and the neck had a lot of blue in the skin. It looked just like my turkeys, but nothing like what you buy in the store!
When my sister and I cut up some of the chickens we had processed, I decided to keep the necks, backs and wing tips for stock. So last night when we cooked the turkey, I thought we should not waste the bones from that bird either. It was already roasted from cooking it for our meal, so it wasn't that hard to make turkey stock. In fact, now I feel guilty from all those Thanksgivings when we carefully packaged up all the bits and bones and froze them until trash pick up. What a waste!
Instructions for Homegrown Turkey Stock.
Step 1: Order chicks in December for May delivery. Brood them, keep them from overheating and dying from not drinking water, from drowning in horse troughs, and as they get older, from the males killing each other in fights for at least 5 months. Longer is better for heritage birds. Lastly, either butcher them yourself, or find a local FDA approved processor. I can recommend one near Greenville, but it costs $10.50 per turkey.
Okay, once you get past step 1, the rest is EASY!
Take what is left after you carve the turkey, and put it to a large stockpot and cover with water.
Sautee a big onion, 8-12 garlic cloves, 3-4 big thick carrot chunks and a chopped bunch of celery all together until brown. Add to pot with turkey.
Also add bay leaves and any other seasonings you like such as dried sage, thyme, marjoram, etc. If using fresh herbs, you will not add them until the last 30-45 minutes of cooking. Salt and pepper to taste.
Simmer everything for four to six hours.
Remove vegetables, puree and add back to pot.
Remove bay leaves and all turkey bones and solids.
Cool liquid to room temp before refrigerating overnight.
The next day skim off the fat and strain through cheesecloth before ladeling into freezer containers. Freeze until used.
What you are left with is a dark brown, aromatic liquid that smells like roast turkey that is SO much better than the chemically tasting stocks that you buy off the shelves. Now you are ready for soups, gravies and other recipes requiring stock.
Shall we try to make our own noodles for the soup?
Bon Appetit!
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