Entry #1811, November 11, 2012

Making a meat stock is quick and easy. Thanksgiving is the perfect time to make perfect use of your leftover turkey for soups, recipes, and more. If you are worried about doing it the first time around, well, worry no more. You can easily make a simple stock with just a few ingredients and steps to follow. Having a ready food stock will surely enhance the taste of your meal. Try this simple turkey stock procedure for your next kitchen task and you will surely have a great time with your meal servings.

Simple Turkey Stock

Create the best turkey stock this season

Ingredients

Turkey Stock

6  cup(s) water
4  stalk(s) celery, coarsely chopped
Large (10 to 12 ounces) onion and coarsely chopped
Bay leaf
Giblets and neck from 1 (14 to 16 pounds) fresh or frozen (thawed) turkey, excluding liver
Salt
Gravy
Onions
Carrots
Thyme
Turkey fat

Make the perfect turkey stock this Thanksgiving

Directions

Turkey Stock

1. Prepare all your ingredients in a clean and safe surface. Ensure that everything can be easily reached out or accessible.
2. In 4-quart saucepan, place water, celery, onion, and bay leaf. Cover and heat to boiling on high setting.
3. Then, add giblets, neck, and 1/4 teaspoon salt. Reduce heat to medium-low setting. Cover and simmer for an hour.
4. Strain the stock through fine-mesh sieve into large bowl. Discard the vegetables. Reserve and refrigerate giblets for the Giblet Gravy.
5. Cover and refrigerate the stock until ready to use. Take note that it should be consumed up to 3 days.

Gravy

1. Reserve the onions from pan. Discard the carrots and thyme at the moment.
2. Spoon 1/4 cup turkey fat in pan and discard remaining fat.
3. Then, add enough Simple Turkey Stock to drippings to equal 6 cups total.
4. Finely chop reserved onions and giblets.

The estimated time of cooking should be around an hour and fifteen minutes. With a little time and effort, you will have a sumptuous turkey stock as a base for your everyday meal.

For more Thanksgiving ideas on Stagetecture, click here.