Talking Turkey

It almost seems sacrilegious to talk about turkey in March, but I had one left over from Christmas. I was proactive last November and purchased two fresh Amish turkeys: one for Thanksgiving and one for Christmas. We ended up going to the in-laws in Ohio for Thanksgiving, so I ended up freezing BOTH fresh turkeys. We did roast one in the traditional fashion for Christmas, but the Thanksgiving bird was just taking up space in the deep freeze.

After thawing slowly in the refrigerator for about 3 days, I propped him up on a can of beer and slowly cooked him on the Weber grill. It took about 2 1/2 hours for the 11 pound bird to cook. He came out golden brown, crispy skinned delicious. I didn't brine this one, so he wasn't as moist as I would usually like. I also didn't do anything to spice him up - very unusual for me.

After cooling overnight in the fridge we carved off all the 'good stuff' for sandwiches, soups and pot pie leaving the unsightly naked turkey corpse. That stuff has not fulfilled its full turkey destiny - yet. Into the stock pot with any vegetable scraps it went covered with just enough water to ensure it all swims. Then, as Chef Anne Burrell chants, "BTB-RTS-STS" - bring to boil, return to simmer, skim the scum. After simmering for a couple of hours the bare bones are sent to the trash while the little bits of meat go to the dogs. The rest is strained off reserving the liquid for some special stuff!

Turkey Stock
I cannot believe how many people spend good money on stock that is loaded with preservatives and salt. It is so easy to make your own that there's really no need. The plus for me is it falls into the Waste Not Want Not category. Make chicken, beef or pork stock using these same steps.

Ingredients:
1 turkey carcass
any vegetable scraps you have around (we save onion skins, celery tops, carrot peels, whatever is around)
Water to barely cover

Process
Dump it all into a stock pot. Bring to boil, reduce to simmer for a couple of hours. Cool a bit. Strain stock into smaller containers to use/Chill/freeze.

If you're feeling adventurous (or if you forget it's on the stove like I did) simmer the strained juice for a while longer to concentrate the flavors.

What's Turkey Stock Good For?
Use it in place of water to cook rice, beans, lentils, barley (get the picture?)
Make soup
Make gravy for Turkey Pot Pie (that's for tomorrow folks!)

Be happy!