The people in the apartment above us vacuum about once a week. (It’s pretty loud because the insulation in our apartment building is practically nil.) Every time I think to myself, Are they vacuuming again?? And then I immediately remind myself: Yes Karen, most people vacuum more than once every 3 months like you. Anyway. Now that you’re feeling so good about yourself compared to me. We have news! We just found out we are having a baby BOY!! I’m still in complete shock. I was convinced it was a girl. (I think I just told myself that because I didn’t want to have to repaint Charlotte’s room.) Also, I thought Charlotte was a boy, so maybe my mother’s intuition is just in a state of perpetual Opposite-Day-ness. We are so excited to have a little boy! For now I’m focusing on doing some toddler training before the baby gets here. Whose idea was it to let our toddlers sleep on mini trampolines? Charlotte’s favorite thing to do is jump in her crib (which, by the way, makes it not quite as formidable a time-out spot). You would not believe the height she gets. I know she is up from her nap not when she cries, but when I can hear the springs of her mattress getting a workout. One of these days she is going to go sailing over the edge. I should start lining the floor with pillows. Have you guys decorated for Christmas yet? I broke down over the weekend. There is nothing better than a lit Christmas tree, yes, even the week before Thanksgiving!! But don’t worry Thanksgiving, I am still SUPER excited about you. I made my first turkey last week, and wanted to get every last bit out of that bird as I could, so I decided to make some turkey stock. It was super easy. Throw everything in a pot and forget about it for a few hours. And man is it good! This stock makes the BEST soup. My favorite is to use the stock to make this Creamy Turkey Wild Rice Soup. Here’s what you’re going to need, hopefully you have most of this stuff leftover from your Thanksgiving shopping!
Ingredients for Turkey Bone Broth
How to use Turkey Bone Broth
Homemade Turkey stock is so versatile! You can use it in literally any recipe that calls for chicken broth. If you have leftover turkey from Thanksgiving, you can usually substitute it in place of the chicken called for in the recipe. Turkey and chicken are very similar. I find that turkey stock has an even richer, deeper flavor than chicken broth. It’s so good in any kind of poultry-based soup! See a list of soup ideas down below. Heat your turkey carcass with any turkey parts you have: neck, giblets, any skin, or leftover turkey drippings.You start by shoving your picked-over turkey carcass into the biggest pot you have. Depending on the size of your pot, you may need to break down the carcass to make it fit. If there is some meat left on the bones, that’s okay, but just know that once it’s done boiling for 4 hours, it’s going to be rather tough and not very tasty. So gather up the meat that you want to eat now and set aside. Next, add in all your veggies and herbs. Add roughly-chopped onion, carrots, garlic and celery. Add parsley, sage, rosemary, and thyme. (Feel free to sing along. You do know the Simon and Garfunkel song, right? If not, look it up immediately!) Add bay leaves and peppercorns.There’s no need to be overly particular here. If you are missing an herb or two, don’t sweat it. The onions, celery, and carrots are most important as far as flavor goes. Add about 4 quarts of water, covering most of the turkey and vegetables.Cover all of it with water. I filled my pot all the way to the top! Simmer 2-4 hours. After about 2-4 hours, your water level will have lowered a bit, and the turkey and veggies will have softened and shrunk. This recipe is pretty chill! 2 hours, 3 hours, basically whenever I want to go to bed on Thanksgiving night is how long I let mine simmer, haha. 2 hours is the minimum, 4 hours will give you a more condensed stock. Pour the stock through a colander into a large bowl (or two) and separate out the fat.Drain through a colander into a large pot. I think it’s easier to use tongs to get the larger pieces out instead of dumping the whole pot of boiling hot stock all at once. You can also make turkey stock in the slow cooker! Just put it all in the crock pot and turn it to low for 10-12 hours. SO easy. And there you have it my friends! I have a friend (she commented on this post years ago, you can still see it below) who would go to her friends’ houses to pick up their turkey carcass after Thanksgiving if they weren’t using it, and make tons of turkey stock from it. “Because people were just going to throw away their turkey bones. The INSANITY.” I love you, Ami. Waste not want not! This stock freezes really well! You can keep it in the freezer for 4-6 months. I always freeze in large ziplock bags. Thaw in the fridge or add partially thawed stock straight to your soup. I hope you all had a lovely Thanksgiving! Stay tuned because now it’s time for CHRISTMAS RECIPES! Yes bring it on!
Other stock and broth recipes you will like:
How to Make the Best Chicken Stock from FoodieCrush Homemade Chicken Stock from Table for Two Homemade Chicken Stock Recipe from Add a Pinch Roasted Beef Broth from Self Proclaimed Foodie
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