Home Cooking


Me and My Turkey Stock...


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

Me and My Turkey Stock...

jerry i h | Nov 28, 2006 12:52 AM

I butterflied my turkey and had the following bits for stock from a 12# bird: neck, backbone, wing tips, bishop's nose, wishbone, drumstick knobs. So, I tossed them into my pressure cooker with 1 qt of water and cooked at high pressure (15 psi, I think; mine is Fagor) for 30 minutes. I strained it, skimmed off fat, and put the liquid into a clean pot and boiled it down to a thick syrup, then poured it into small bowl and into the frig overnight. I got barely 1/4 cup of hard, rubbery stuff that is heavenly in classic, escoffier-type sauces as a substitute for chicken stock.

I was about to toss out the turkey pieces, but noticed a lot of meat at the bottom of the chinois. So, I took a few minutes and picked out all the bits of meat. I had more than enough for one sandwich, so I tossed it with a bit of my favorite BBQ sauce (right now, I am using Chef Leon's) and had fabulous sanwich of rich, BBQ sauce turkey.

Want to stay up to date with this post?

Recommended From Chowhound