It's easy to make and loaded with flavor.
1 Turkey carcass with any extra bones, neck and organs
1 celery rib
1 teaspoon black peppercorns
1 teaspoon salt
1/4 teaspoon MSG (optional, but delicious (and harmless))
Chop up your carcass into smaller pieces with a heavy knife or cleaver. The more exposed bone you have the better the stock will be.
You can brown off your turkey parts in a hot oven or hot pan, but I usually leave this step out as it tends to add a very dark flavor to the stock in my opinion. I like it lighter.
|Onions, Mushroom, Bay Leaves, Peppercorns, Salt & MSG|
If you don't have a pressure cooker, let this simmer, topping with water as it gets low for a minimum of 5 hours and up to 10.
When finished, let the pressure drop and un-lid.
Strain through a fine mesh strainer, making sure to squeeze out all the extra juice from the spent mass.
I usually filter this again through a paper towel lined strainer, but forgive me, I didn't get a pic of the process.
(see here for my Vegetable Stock using the same process)
I usually reduce the stock by half for easy storage.
When this stock cools, it's thick and chock full of gelatin. You can dilute the stock with water if you reduced it before, making it very convenient to use.
It has a very intense turkey flavor without tasting too dark and is an essential part of my Thanksgiving meal preparations.
You'll never go back to chicken stock for your Thanksgiving needs after this!