---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Turkey Stock
 Categories: Soup
      Yield: 6 Quarts
 
           Smoked Turkey,Carcass &
           -Table Scraps
      2 ga Water,More As Needed

[Note: This stock serves as an excellent base for soups, Paella, or
any other recipe that calls for soup stock. I prefer turkey to chicken
broth, because it delivers a richer flavor. Furthermore, thanks to the
gelatine extracted during the prolonged simmering, homemade broth has a
rich, mouth-filling texture that simply isn't available from canned
products. I prefer not to season my soup stocks, which makes them very
adaptable to different cuisines. Consequently, it just doesn't get any
easier than this!]
If you have brined your turkey before cooking, it is already well
seasoned. If you have smoked it in a Kamado or kettle barbecue, so much
the better. The most difficult part of this recipe is to convince your
guests not to discard the scraps from their plates (mine are well
trained)!

Place the turkey carcass, bones, and table scraps (turkey scraps that
is, not the other garbage) into a large stock pot. Squeemish about
using table scraps? Don't be. After 24 hours of simmering, everything
will be well sterilized.

Add 2 gallons of water to pot. Bring to a boil, reduce heat, and simmer
for 12 to 24 hours. Occassionally add water in order to maintain level.
Toward the end of cooking, allow the stock to reduce by about 2 cups.
Feel free to add extra water if you are simmering overnight, in order
to prevent boiling the pot dry. All that really matters is keeping the
turkey scraps covered while simmering, and the amount of liquid left at
the end of cooking. Most of the flavor is extracted during the first 10
hours or so. Additional simmering will continue to extract gelatine
from the bones, and improve the "mouth-feel" of the stock.

Strain stock through colander, then divide into small containers and
freeze. I find that 1-cup yogurt or cottage cheese containers are ideal.


While I am a great devotee of well prepared roast turkey, the main
reason that I prepare one myself is that I have run out of turkey stock!


-----