Long Island Thanksgiving – Taking Stock

Post thanksgiving – taking stock, turkey stock that is. It’s a good way to finish off the remains of the bird. Once you have finished the thanksgiving feast, there is always the left over turkey. You should pick as much turkey off the carcass as you can find. Even the smallest bit will be used in our upcoming turkey salad recipe.

  • 1 picked over turkey carcass
  • Plenty of water
  • Bay leaf
  • Thyme
  • Rosemary
  • Sea salt
  • Plenty of plastic quart containers

It’s the simplest thing in the world… if you can boil water, you can make stock.

In a large stock pot, take the carcass and submerge it in water. Add some bayleaf, rosemary, thyme, sea salt. You don’t have to bundle these into a garni, or packed in a spice ball, as we will be straining these out.

Bring this to a good rolling boil, and let it boil a good half hour or so. This rolling boil is the heat needed to extract the marrow from the bones and breaks down the collagen. This packs a lot of flavor for the stock.

Once the house is fragrant with the order of hot turkey water, remove as much of the carcass as you can with tongs. Once you have most of the large bones out, place a cheese cloth over a second stock pot and strain this mixture into the second pot.

Take the second pot and leave it to cool to room temperature. Then, transfer it to the fridge overnight. Then we start the next part tomorrow.

The fat in the stock will have hardened at the top of the pot. Remove this fat cap and put the pieces in a small sauce pot on a low heat just to re-liquefy it. Then, pour this into a plastic pint container and pop it in the fridge. You can use a table spoon or two to replace butter when making rice or other things where a pat of turkey flavor is wanted.

The remaining stock can then be poured into quart containers and frozen for later use.