TURKEY STOCK
This is what you do with your leftover holiday turkey ... make a fabulous stock!
8 quarts cold water
1 turkey carcass, meat removed, leaving some crisp skin on if possible
Mirepoix:
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 small heads garlic, cut in half horizontally
Sachet d'epices:
1 teaspoon or so black peppercorns, cracked
6-8 parsley stems, chopped
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack, or use a metal tea ball.
Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for two hours.
Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for one more hour.
Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.
Makes about 6 quarts of stock.
http://www.gumbopages.com/food/stocks/tu...
I need a good receipe for making turkey stalk?
Take turkey meat and form it into a shape like celery? Oh stock!!!
Rescued Turkey Stock
I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away — just freeze the stock!
8 cups
4½ hours 20 min prep
1 turkey carcass (see first two lines of directions)
16 cups cold water
2 large celery ribs, sliced
2 large carrots, scraped and sliced
2 onions, quartered (do NOT peel)
10 sprigs fresh flat leaf parsley (or more, if you wish)
1 tablespoon peppercorns
2 teaspoons dried thyme
1.First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it!
2.You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
3.Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
4.Let's get started; first, get out a large pot.
5.Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
6.As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat.
7.When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
8.Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
9.When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
10.Now let it simmer for 3 to 4 hours, stirring every once in a while.
11.I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
12.If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
13.Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
14.Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
http://www.recipezaar.com/24576
Reply:Are you meaning turkey stock? If so, try foodnetwork.com.
Reply:LOL it's stock, not stalk! You just boil the turkey and throw in some veggies like celery, carrots whatever you want really, add some spices and boil a couple hours. Strain and you've got turkey stock! It's the same for chicken or just use the veggies and you've got plain stock!
Reply:"Turkey stalk"?
Reply:Do you mean turkey STOCK? If so, you can cut up the turkey so it will fit in a large stock pot. Add water and boil until the turkey is done. Remove the turkey and what is left is the stock that can be used in recipes.
Reply:give him another turkey to obsess over....
Reply:you can't make turkeys talk,try getting a parrot instead.
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