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Old 01-09-2011, 04:41 PM   #11
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So, when I toss my bones in to the roaster to brown them, if I add the neck and wingtips, and the "pope's nose" as my GA always called the "tail," that will lend more turkey flavor to the stock?

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Old 01-09-2011, 05:22 PM   #12
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A combination of raw and roasted parts gives great flavor.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-09-2011, 05:51 PM   #13
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I agree with Andy. It's part of the built in complexity of how I prepare my "Turkey Gravy" that is "under the hood" - so to speak. Obviously if you're looking for a clear turkey consomme my method isn't the way to go, but I decided to post it as 90% of the turkey dishes I make are based on this turkey-laden turkey gravy. It also exemplifies the most platonic instance of "Turkey" flavor I've ever consumed.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 01-09-2011, 09:16 PM   #14
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I never make turkey stock, at least by the definition. Stock is simply a liquid usually made of meat, bones, and maybe celery, with salt as the seasoning. Back in the day, stock was a way of loading up the pantry with a basic liquid that could be used for a host of things. It's a simple thing. Broth has other flavors added to it through the use of herbs, spices, and veggies. You can also make a vegetable stock just as you would make a meat stock.

For intense turkey flavor, and max nutritional value, break the bones before immersing them in the cooking liquid. Also add sliced celery, as that will acidify the water just slightly, and leach the nutrients from the bone marrow. Add the neck, and giblets so as to extract the flavor from them. Put as many bones into the pot as you have available and boil for three or more hours. Strain the broth into a large bowl. When you taste it, it will be bland. This is where the salt comes in. It is a required ingredient to give the stock it's characteristic turkey flavor. When the liquid is chilled, it will have gelled, indicating that you have dissolved the collagen and nutrients from the marrow, connecting tissues, and cartilage. Preserve the stock by freezing, or canning, or use as needed.

Tip: A little low sodium soy sauce will enhance that turkey flavor as well. But you have to be careful. You don't want to actually taste the soy sauce flavor.

This stock can be used to make gravies, sauces, soups, or to flavor rice, potatoes, etc.

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