STUFF that Turkey!
Just a note- perhaps even a rant- from a Former Health Inspector and survivor of more than half a century of STUFFED bird dinners: What's up with folks who don't cook stuffing in the bird??? L...
Forum Discussion
Texas Roadrunner wrote:
Made turkey stock earlier this week. I use about 7-8 lbs. of turkey necks, did my best to find some backs and could find none! Then I quarter, don't peel 2 very large onions, about 5 ribs of celery, cut in thirds and 3-4 large carrots, cut in thirds as well. I use about 6 -8 qts. of water. I throw in a large handful of parsley, stems and all. Also use 15-20 sprigs of fresh thyme, about a Tblsp. of salt and several grinds of black pepper. I skim it the first couple of hrs, there is a gray bubbly scum that will appear, try not to let it boil. I just let it barely simmer at least 8 hrs. Then I strain it, discard all the solids and freeze the stock. I use this both in the stuffing and the gravy.
YUM!!! Sometimes I can find turkey hindquarters and I make stock out of them, or just simmer on T-Day so I can make a VAT of gravy...lol
