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Old 11-25-2014, 02:08 PM   #41
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Originally Posted by Andy M. View Post
I removed the two breast halves from the carcass and wrapped them individually for freezing. I boned the two thighs and wrapped them for freezing. The rest, I just broke down. Crushed the carcass/backbone, removed the wings. Made pieces small enough to fit nicely in the stockpot.

So I end up with the central carcass, thigh bones, drumsticks, wings and the turkey goodies bag all for making stock. I roasted these parts with mirepoix veggies and garlic then made stock. I simmer the stock for 5-6 hours.
Sounds like a great plan. I'm going to add that to my Thanksgiving time line for next year.
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Old 11-25-2014, 02:21 PM   #42
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Sounds like a great plan. I'm going to add that to my Thanksgiving time line for next year.
The beauty is that you can do it anytime so you're not all worn out for the holiday. I did mine back on the 12th of the month when I first saw the $0.69/Lb price for the cheapo turkeys.
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Old 11-25-2014, 02:26 PM   #43
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I only use homemade stock. I just can't phantom using canned stock. It is so easy to make stock. Although, I have now started dehydrating it because of freezer real estate issues. I love the smell of bones cooking...the veal stock I made last week is amazing. I do also love my "degreaser" that I use when making gravy (my friends love my gravy...I just make it like my grandma did--although I sometimes sneak some anchovy paste or fish sauce in, sour cream, or gjetost and lingonberries).
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Old 11-25-2014, 04:03 PM   #44
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A splash of sherry or cognac can help wake up a ho-hum batch of gravy.
what's ho-hum?
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Old 11-25-2014, 04:05 PM   #45
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what's ho-hum?
bland

For me it was the pale looking gravy in the school cafeteria.
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Old 11-25-2014, 04:05 PM   #46
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what's ho-hum?

Just so-so, boring, tasteless, not so good.
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Old 11-25-2014, 04:27 PM   #47
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Thank you.
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Old 11-25-2014, 10:43 PM   #48
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I did pretty much the same as GG - roasted some turkey parts with carrots, celery, onions, and herbs, then simmered slowly in water for a few hours and strained it. Refrigerated it overnight so I could break off and discard the solidified fat the next morning. My stock wasn't as rich looking as GG's but it tastes good.

I'll add some of the stock to the dressing when I make it the day before, and reserve the rest. While the turkey is resting, I'll make a gravy with the pan drippings and add the rest of the stock to the gravy.

I love home made stock, but I don't do it every year.
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Old 11-28-2014, 06:41 PM   #49
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I doubt if my grandson and his GF know about making stock. So yesterday we made the gravy with just the turkey drippings. He poured it into the gravy separator and then we made the gravy. It was so delicious. I need to let them know about making their own stock. The two of them are so into cooking together and reading recipes.
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Old 11-29-2014, 02:01 PM   #50
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My Best Gravy

2 tablespoons butter, melted and allow the milk solids to become browned
stir in 2 tablespoons AP flour, allow to become browned. Whisk in 1 cup of liquid.

Now the fun, add in the type of liquid you want your gravy to taste like. If you want a cream gravy, add in milk. Turkey add turkey stock, mushroom, mushroom stock and so forth.

You can also change up the fat you use, but stick to the ratios above.

This year, I added a tablespoon of porcini powder to my cooled turkey stock and stirred that into my butter roux. It was lovely!
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