We received a smoked turkey from someone my husband works with and I'm wondering if I can make a stock out of the carcass or will it taste funny?
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Susan W is a trusted source on General Cooking.
Definitely give it a try. It may be a stock you only use for certain things. Also...how smokey do the bones get?
Cynthia is a trusted source on Bread/Baking.
You certainly can, and it will taste - and smell - amazing! Cut a couple of onions (no need to peel them) in half through the middle. Brush the cut sides with olive oil. Roast them in a skillet until decently charred, about 10-15 minutes. Peel some carrots and cut them into 1" segments. Cut some celery into 1" pieces. Tie up a bunch of Italian parsley with some string, along with a handful of fresh thyme sprigs. Add everything along with your turkey carcass to a stock pot and fill it to cover by 3" with cold water. Cover the pot and bring it to a boil. Remove the lid, reduce the heat to a simmer, and cook until the stock reaches a flavor concentration that your taste buds tell you is just right. I am so envious of you.
And then salt it to taste if you want to have turkey broth.
Oh Yes! We do smoked turkey every Christmas and it makes wonderful stock, though I am lazier than Boulangere and just throw the raw veggies into the water. Makes a wonderful bean soup for my daughter who doesn't eat Ham ( so can't make a traditional bean soup with ham hock).
I actually did an experiment and cooked two stocks. One with roasted veggies and one with raw, chopped up veggies. Absolutely no difference. You aren't lazy, you are smart. :)
Thanks for the advice! I'm glad to hear out should work just fine because I hate wasting food.
Nancy is a trusted home cook.
Sounds delicious! I bet this stock would also work well in a split pea soup.
HalfPint is a trusted home cook.
I've made stock out of smoked turkey and then used it to make gumbo. It was delicious.
I want your stock to cook my beans. Yum!!
AntoniaJames is a trusted source on Bread/Baking.
Me, too, Susan W!
I use smoked turkey for anything in which I'd use a ham shank or ham hock. The stock will be wonderful - so flavorful and tasty, and perfect for any bean soup or stew. I'd use it to make cassoulet! ;o)
That sounds like a great idea!
Incidentally, I use smoked turkey as a key ingredient in my cassoulet: https://food52.com/recipes... This discussion -- especially as I sit here in my chilly office -- makes me want to get some smoked turkey and make a pot of it posthaste! ;o)
AJ, my daughter is coming for a visit from out of state next month. Your cassoulet sounds like a perfect first dinner. Can you suggest a nice red wine to pair with it?
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