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| Thanksgiving 1957 |
- I adapted this recipe from my brother's recipe for turkey barley and lima bean soup.
- This is a great recipe for the day after Thanksgiving. Certainly, the amount of meat left on the bones will vary but either way this makes a rich turkey stock that can easily be turned into a tasty turkey soup.
2 large onions, cut in half
6 peeled carrots
6 stalks of celery
Salt
Peppercorns
2 bay leaves
- Preheat oven to 350°.
- Place the carcass on a jellyroll pan with the onions, carrots, and celery. Do not grease the pan. Do not line the pan with foil or parchment paper. The turkey will render some drippings that will brown on the bottom of the pan and you want to use these later. That's easier to do with a bare pan.
- From time to time, turn the bones and vegetables as they brown. When I made this it took 1½ hours.
- Transfer the bones and vegetables to a stock pot, breaking the rib cage if it doesn’t fit in your stock pot.
- Usually, drippings from the turkey and vegetables will gather and brown on the bottom of the pan. This will add a lot of flavor and color to your turkey stock. To retrieve it, soak a little water in the pan for a while and then you can scrape all of it into the stock pot.
- Add just enough water to cover the bones and vegetables.
- Add salt, peppercorns, and bay leaves.
- Bring to a boil and reduce to a simmer. Cook for at least an hour.
- When the stock tastes good, remove the bones and vegetables to a colander. Reserve the carrots for a soup or other use. Discard the other vegetables.
- Pour the stock through a fine strainer.
- Pick the meat from the bones and reserve. Discard the bones.
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