Monday, November 29, 2010

Turkey Stock

This was our nummy Thanksgiving turkey. It's been many moons since Mrblocko or I cooked a turkey and we were a bit rusty. We did pretty darn good if I say so myself. We didn't really do anything special. Just rubbed herbed butter over and under the skin and let it sit in some chicken stock as it cooked.

Somehow the turkey got done a full hour than we expected. I hadn't even baked the stuffing yet! It all worked out in the end though. The turkey was cold, but all the side dishes, including the gravy, was hot. Truth be told, ya can't tell if your turkey is hot or cold when it is smothered in molten gravy. We will be eating turkey left overs for some time. This bird is so massive that I cut up the carcass into thirds. I made turkey stock with the first portion and froze the others to make stock later.

I wasn't sure if Turkey stock should have different seasonings than chicken stock so I looked up a few recipes on line. The two recipes I found, from gracious bowl and cooking by the seat of my pants, were almost identical to my go to chicken stock recipe. The only change I made to the chicken stock recipe was to leave out the cloves, add some dried rosemary, and sprigs of fresh sage, thyme and parsley. I only used the fresh stuff because it was still green in my garden.

My plans for this, and the other batches of stock are to make soups with the leftover turkey. I've been on a hunt for some good recipes, and I think I have found a few. We'll see if they pass the taste test!


  1. I made some stock, too, but I haven't tasted it yet (it's in the freezer). We'll see how it measures up to yours, which I'm sure it delicious!

  2. I haven't tested my stock out yet either. Here's hoping that both of ours turn out tasty!


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