Use all of that turkey!

Don't throw away an excellent part of that turkey - use those bones to make nice stock for many future meals without preservatives and too much salt.  It's easy - the carcase cooks with little attention, drain and can it - it only takes 20 minutes to process strained stock.
Broth is made using the meat while stock uses the bones (or veggie scraps), which gives off a richer flavor due to the gelatin released during cooking.  We like this combination of seasonings.  The two jars on the front right are Brown Stock, and the rest are Regular Stock.

Home Canned Turkey Stock
15-20# Turkey carcass, broken up
2 1/2 Quarts Drippings and Juice From Bird and Pan (and Giblets if desired)
2 right front jars are brown stock so you can see the difference
3 1/2 quarts cold water or enough added to drippings to make 6 quarts total
1 teaspoon Rosemary
1/2 Teaspoon Sage
1 teaspoon Thyme
1 tablespoon Dried Parsley
2 large Bay Leaves
4 whole Black Peppercorn
1 1/2 tablespoons Minced Dry Onion
1 teaspoon Minced Dry Garlic
4 medium carrot -- diced
4 stalks celery -- diced
1 1/2 medium onion -- diced
1/2 cup White Wine (optional)


Let roasted turkey set 1/2 hour; remove meat from bones.  Remove as much meat as you can, as it will not be good after long cooking.

For Brown Stock:
Place bones and skin back on the pan and roast at 275° for 2 hours. After removing the bones and skin from the pan, and starting step 2, place the vegetables on the same roaster pan with a small amount of drippings and roast 1/2 hour at 400°. Add vegetables to the stockpot with the carcass when they are roasted. Deglaze pan with wine, add to pot.

For Regular, quicker stock: Go straight to Step 2.


Step 2: Place the bones and skin and juices and drippings and water in a large stockpot. Bring the carcass to a boil and add the remaining ingredients, putting the seasonings in a tea ball, cheesecloth or coffee filter tied with string. Reduce heat and cook stock and carcass 3 hours total. Giblet broth may be added as well. Reducing the heat prevents the calcium from leaching from the bones and giving it an undesirable color (it doesn’t hurt it otherwise).

After 3 hours, strain, removing any additional meat and discarding bones, skin and vegetables. The meat and vegetables remaining after 3 hours of cooking have given their all. 

Cool your broth in 2 or 3 containers to get the temperature down quickly, if you plan to can or freeze it the next day. It should be jellied after being cooled overnight. Remove excess fat, but I don’t mind leaving a little for flavor if it’s hard to remove. Chicken fat or Schmaltz will not be hard like beef fat.

Can broth at 10# pressure for 20 minutes for pints with 1” headspace.   More information HERE.  This can also be frozen in freezer bags - lay them flat in a pan in the freezer so they don't leak.



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