One of our favorite things to cook these days is a turkey breast, it's the meal that keeps on giving - and we love that. We start by cooking an Herb-Roasted Turkey Breast as we described last July. Then we enjoy cold turkey in a sandwich or two, or maybe even a salad. The rest of the turkey meat, may be divided between Turkey Barley Soup and Turkey Pot Pies, depending on how much is left. And finally, the carcass is thrown in a pot with lots of vegetables and herbs to create turkey stock that will be used in future soups and pies. One 7 pound bone-in Shady Brook Farms turkey breast that costs about $15 feeds us for at least 4-5 meals; that's hard to beat!
On these early spring days when there's been a chill in the air (and snow on the ground), the aroma of a large pot of turkey stock simmering on the stove has made our yearning for warmer weather and some color in the landscape a little more tolerable. Try it, it really does work.
(Makes about 3 Quarts)
1 carcass of a 6-7 pound turkey breast
5 quarts of water
1 head of garlic, cut in half
Two yellow onions, halved and each with a whole clove pressed into its center
4-6 carrots, unpeeled, cut into large pieces
4 stalks of celery, with leaves, cut into large pieces
1 leek, white part only, cleaned and cut in half
10-15 sprigs of thyme
20 sprigs of flat-leaf parsley
12 whole white pepper corns
Several bay leaves
A pinch of kosher salt
- Place carcass in a large stock pot (with removable strainer, if you have one) and cover with water.
- Add all the remaining ingredients.
- Bring just to a boil, reduce heat, skim if necessary, and simmer for 4 hours.
- Remove vegetables, herbs, and carcass.
Place a double layer of dampened cheesecloth inside a sieve and place the sieve over a large bowl or measuring cup (8-cup capacity).
- Ladle stock (do not pour) into bowl through the cheesecloth.
- Set the stock in the refrigerator overnight.
- Remove fat. Store in 2-4 cup containers, mark with the date and freeze, or use right away.