Do-Ahead Turkey Stock

[Skhilled]

You are welcome. :)

[Jherrith]

Another thought that I did not have previously thank you good sir

[Skhilled]

Roasting the meat first is the key to the flavor. ;)

[Jherrith]

A-ha

[Skhilled]

This was something I used Thanksgiving last year to try something different. I'm more of a chicken fan too. But I do love turkey on Thanksgiving. ;D

Turkey has less flavor but making it this way it is very flavorful.

[Jherrith]

Well, I am more of a wok person but I do dabble with the rest of the manners of preparing food for the table.

Although not much of a turkey person, prefer Cornish Hens but we do know how to ad-lib ... snicker

[Skhilled]

Trust me! You'll be drinking it out of a cup as I did. LOL

[Jherrith]

Intriguing

[Skhilled]

This is a stock that you can make in advanced of Thanksgiving or anytime you wish to make turkey gravy. It also freezes well. Here's the link for it but note my modifications below the link.

http://www.bonappetit.com/recipes/2011/11/do-ahead-turkey-stock

The recipes calls for 5 lbs. of turkey wings and one neck along with the innards (liver, etc.). What I used was 3 lbs of wings, 1.5 lb. or so turkey backs (one big meaty back), and 2 necks. Why? The wings are mostly skin which = fat. Fat is good for flavor but you also do not want your foods greasy/oily or have to try and remove all of that oil after cooking, which can be a pain.

I also added 2 bay leaves, 3 cloves of garlic, 1.5 tablespoons each of black peppercorns and salt.

I reduced it to 2 quarts or so and it was so good I could drink it right out of a cup!  I used the stock with my turkey gravy and also with my homemade stuffing.