Post Thanksgiving Turkey Wrap-up!

If you’re anything like me you have a turkey carcass wrapped in foil that you have no idea what to do with.  It probably has a leg, a couple of wings, and a breast that have not been touched. I’m not going to just hack at the turkey until I think it isn’t going to be any good to eat though. Hopefully, you won’t either!

The first thing you want to do is get the meat off of the bones.  The legs and wings are pretty easy to deal with. You can remove them just like you would on a chicken, and then pick the meat off the bones.  The breast that is still intact on your bird may be a bit more daunting. It is not as hard as you think.

To deal with the breast use your chef’s knife and cut straight down, parallel to the keel bone, and then follow the contour of the rib cage. This will cut off the majority of the the breast.  It is not hard, but it can take a bit of practice. Once you have it cut off you can lay it down on a cutting board and slice it for serving.

If you decide to make stock, (and you should) it is really very easy. Take the carcass, skin, bones, and whatever leftover bits of meat are clinging to it, and place them all in a pot.  Throw in some garlic, onions, celery, and carrots, some bay leaves and thyme, and cover with cold water. You should not salt your stock.  If you decide to reduce it you will end up with a sauce that is too salty.  You can always add salt when you want to use it. Put the pot on the stove and bring it up to a simmer.  That is all, but you don’t want the stock to boil or it will be cloudy.  The simmering water will break down the collagen in the bones and you end up with gelatin. This is a good thing, and your stock will be nice and viscous. (I was always freaked out by the brown jelly on cooked cold turkey as a kid, what did I know? I get it now!)Simmer your stock.  After a few hours, strain out the solids and cool it down.   When your stock is cool it should have the consistency of jelly. From there you can do lots with it.  You can make sauces, soups, you could freeze it to use later.  Freezing it can be very helpful since there is a good chance you may not use all of the stick you have before it goes bad.  If you freeze it in small portions you can add it to things when you need it.

Hopefully this will inspire you to tackle that turkey in your fridge! Stock is very easy, and we both know you have the raw materials already.  Just go ahead and do it!  You won’t regret it.


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