Thursday, December 2, 2010

Roasting to make Turkey Stock

http://4.bp.blogspot.com/_TlgOYw_anFY/TO7SmeNa1dI/AAAAAAAABlM/stjYQAlx6pY/s1600/Norman-Rockwell-Thanksgiving.jpg
( Norman Rockwell's Freedom from Want)

I am working on my turkey
this afternoon. I'm sure most
have already done that! Me,
I had to let the bird rest and
eat pasta for a couple of days!
Then I really forgot about it
in the basement frig!

Now , the bones are roasted
with this recipe which is from
a magazine but I'm not sure
which one :

TURKEY STOCK

Roasting the bones and vegetables
deepens the flavor of the
stock. Can freeze for 3 months
or in frig. for 3 days. ( just remem-
ber 3!!)

Bones from a 12 lb turkey
1 peeled carrot, cut in half crosswise
1 celery stalk , cut in half crosswise
1/4 onion peeled and quartered
4 qts. cold water
1/8 tsp black peppercorns
4 thyme sprigs
4 parsley sprigs
1 bay leaf
Salt to taste

1. Preheat oven to 425.
2. Cut turkey carcass into quarters.
Place bones, carrot, celery, and
onion on a jelly roll pan or roasting
pan. Bake for 35 minutes, stirring
once.
3. Place bones, trimmings , vegetables,
water, and all the ingredients
in a large stockpot. Bring to boil.
Reduce heat. Simmer for 3 hours.
Skim occasionally.
4. Strain sotck over a large bowl.
Cool stock and chill for 8 hours or
overnight. Skim any fat.




3 comments:

podso said...

I never thought of roasting the bones before making soup. Interesting. Let me know how it turns out!

Bonnie said...

Turned out good!
Best of all was the aroma in the house!

The Glasers said...

We did the same thing and it make the most delicious turkey soup!!!!