Weekend Turkey Soup Stock Recipe
Submitted By:from Dousman.
Weekend Turkey Soup Stock Notes
This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
- 2 turkey carcasses, including all limb bones and neck
- 4 cups carrots, cut in 1-inch chunks (8 medium)
- 3 cups onions, coarsely chopped (3 large)
- 3 cups parsnips, cut in 1-inch chunks (2 large)
- 5 cups celery, coarsely chopped (10 ribs)
- 2 teaspoons whole or cracked dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 2 tablespoons dried parsley (1 bunch fresh)
- 1 cup white wine
- 4 large bay leaves
- 8 whole black peppercorns
- 3 tablespoons onion powder
- 2 teaspoons garlic powder
- 3 cups drippings, chilled and fat removed
- 10 quarts water
Serves / Yields
Approx. 5 1/2 Quarts
Roast bones in two large roasting pans in the oven at 275 degrees for 2 hours, turning occasionally.
Add vegetables and roast another 1 1/2 hours, stirring occasionally. The secret to the rich color and taste of this soup is roasting the bones and vegetables that will comprise the stock. Add the contents of the roasting pans to a large stock pot or canning kettle.
Place roasting pans on top of the stove, add the wine, heat and deglaze the pans by simmering the wine and stirring with a wooden spoon to loosen meat and vegetables that have stuck to the pan. Some of this stuck-on-stuff will contain fat. We will get rid of it later, but we want to capture these flavors.
Pour wine into the stock pot. Add bay leaves, peppercorns, onion powder, and garlic powder. Place rosemary, sage, thyme, and dried parsley in a tea ball or cheesecloth, tied with a string, and add to stock pot. Add defatted drippings and just enough water to cover the bones, about 10 quarts. Cover and simmer on the lowest heat for at least 8 hours. I let it cook overnight.
Turn off the heat and skim fat off the top. Strain stock into another stock pot and discard all bones, meat and vegetables. The meat and vegetables will have given their flavor to the stock so are not good in the final soup.
Boil stock to cook down, occasionally skimming the foam from the top. You will get rid of most of the fat as you skim away the foam. Alternately, you may chill the stock, lift off the fat, and then cook down the stock, If it's winter and you live in a cold climate, like I do, you can just put the stock pot outside to chill. I put a rock on the lid so no critters can have dinner on me.
Stock is cooked down sufficiently when it reaches your own desired flavor intensity. You will reduce the stock by about one half to two thirds. At this stage you may choose to freeze or can the stock for later use, or continue to make turkey soup.
Do not let the stock boil because calcium will leach out of the bones and cause your stock to turn white. It does not hurt the flavor, but looks odd. If this happens, do not be concerned that it is ruined. The flavor will be the same. If the color bothers you, make it a creamed soup and no one will ever know.