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Forum » Any of you all got a legit turkey stock/broth recipe/process?
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Thread: Any of you all got a legit turkey stock/broth recipe/process?

post 1693984503 11-27-2023, 06:32 AM
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Any of you all got a legit turkey stock/broth recipe/process?

I got a 24 pound bird and now have a chit load of bones. Searched for recipe and I see recipes for 2, 3, 6, and 12 hours... Not sure which way to go here.
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post 1693985013 11-27-2023, 06:41 AM
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Fukkin hell did I really post this in RnP...sorry fellas
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post 1693985263 11-27-2023, 06:49 AM
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just make a giant batch of gravy and sip on it all day
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post 1693985473 11-27-2023, 06:56 AM
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Originally Posted By Procta⏩
just make a giant batch of gravy and sip on it all day
I've got a grip of that from the neck and giblets, and definitely sip worthy heh.
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post 1693986563 11-27-2023, 07:32 AM
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We make soup with our carcass. Cook it for hours, like I wanna say 5 hours. 2 stock pots is a must. For the straining process.

Me and the wife make alot of soup lol


Edit: if i remember when she wakes up, ill ask her what the process is, im only there to chop up veggies and throw the carcass out after
post 1693988193 11-27-2023, 08:13 AM
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Originally Posted By -JR⏩
Fukkin hell did I really post this in RnP...sorry fellas
You should just delete thread before it triggers pages of anti-Jewish rants.
post 1693988483 11-27-2023, 08:20 AM
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With a turkey that big I'd only use half of the carcass. Throw that and all the bones in with roughly chopped carrots, onions, garlic, celery, thyme, and black pepper corns. Simmervery gentlyfor ~4 hours. It's easy srs. You can't really mess it up.
post 1693988633 11-27-2023, 08:25 AM
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tons of uses for stock , you can also freeze to use later
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post 1693989373 11-27-2023, 08:43 AM
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Originally Posted By Procta⏩
tons of uses for stock , you can also freeze to use later
we actually do freeze the carcass to use for later sometimes, good point

sometimes we dont have time to make the soup for a week or longer so freezing saves it
post 1693990153 11-27-2023, 09:00 AM
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Originally Posted By Gainzzz⏩
With a turkey that big I'd only use half of the carcass. Throw that and all the bones in with roughly chopped carrots, onions, garlic, celery, thyme, and black pepper corns. Simmervery gentlyfor ~4 hours. It's easy srs. You can't really mess it up.
This is basically what I do.
post 1693990443 11-27-2023, 09:06 AM
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Originally Posted By AlwaysFocus⏩
we actually do freeze the carcass to use for later sometimes, good point

sometimes we dont have time to make the soup for a week or longer so freezing saves it
yup can freeze the carcass or the stock itself... so many thing you can use a stock for...endless really
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post 1693990603 11-27-2023, 09:10 AM
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Originally Posted By Procta⏩
yup can freeze the carcass or the stock itself... so many thing you can use a stock for...endless really
Yep. I always have some homemade frozen turkey and/or chicken stock in the chest freezer
post 1693993103 11-27-2023, 10:02 AM
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Originally Posted By Gainzzz⏩
With a turkey that big I'd only use half of the carcass. Throw that and all the bones in with roughly chopped carrots, onions, garlic, celery, thyme, and black pepper corns. Simmervery gentlyfor ~4 hours. It's easy srs. You can't really mess it up.
I s'pose I'm overthinking it. Gonna go this route.
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post 1694004383 11-27-2023, 01:34 PM
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Originally Posted By Gainzzz⏩
With a turkey that big I'd only use half of the carcass. Throw that and all the bones in with roughly chopped carrots, onions, garlic, celery, thyme, and black pepper corns. Simmervery gentlyfor ~4 hours. It's easy srs. You can't really mess it up.
^^^

Stock is easy to make. I generally just chuck a whole bunch of leftover veges and meat bones in a slow cooker overnight, strain the next morning and reduce it down on the stove.
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post 1694004693 11-27-2023, 01:37 PM
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Simmer the hell out of it, throw in Himalayan sea salt, then the last half hour - you don't want to overcook your veggies - throw in onions, carrots, turnips, taters, kale, whatever is past its prime in your fridge. Freeze it in small portions so you don't have to thaw it all out at once. You got real food for weeks.
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post 1694010533 11-27-2023, 03:33 PM
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Originally Posted By -JR⏩
I s'pose I'm overthinking it. Gonna go this route.
Before you do that roast the bones a little, put them in on a low broil for 10-15min to get a little color first. Then throw in your rough-chopped vegetables and simmer away.

Darkens the stock and improves the flavour a little.

I simmer until ive lost 15-20% of the water by volume. Its a judgement call once youve done it a few times.
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post 1694014723 11-27-2023, 05:06 PM
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boil it until it tastes good brah
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post 1694019563 11-27-2023, 07:18 PM
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I simmer it all in a big stock pot for at least three hours, 4-5 is better to get some real nice chunkyness in it. It's better to undersalt it and add some more after to taste than to add too much salt and ruin it.

Gonna try a beef bone turkey mix tmr (srs).
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