Domestic Goddess Cooking Tip – Turkey Stock

IMG_3747

Are you making Thanksgiving for a crowd, want a turkey stock that makes enough for your stuffing and a boat load of gravy?

Clip the tips off the wings, leaving the drummie and meaty finger. You can also add saved up chicken necks or chicken wings to your stock to ‘Oomph’ up the flavor. I always cook the Neck, Gizzards and Heart in the stock, (But do NOT add the Liver. Cook your liver separate in a small skillet with a little butter, then dice it up and add back to the gravy, along with the neck meat, diced heart and gizzard. Cooking the liver in the stock can impart a bitter taste.)
The flavor that resides in the poultry fat is water soluble. So, by adding the fatty wings, you pull out the flavor and pitch the fat.

Here is my ‘go-to’ flexible recipe for Turkey Stock:
3 quarts of water
3 large Carrots, rough chopped
3-4 Stalks of Celery, rough chopped
1 Large (or 2 medium) Onions, rough chopped
1/2 a bunch of Parsley (the stocks of parsley are a great way to pinch a penny and use something people usually throw-away)
2-3 sprigs of Fresh Sage (or 1 tbsp dried)
2-3 sprigs of Fresh Thyme (or 1 tbsp dried)
Turkey Neck, heart, giblets and wing tips or whole wings
whole peppercorns

Let it simmer, lid off for at least an hour, maybe 2. I usually end up with about 8 cups of stock. If you do this the day before (like I do) while your turkey is brining overnight, strain and store overnight in the fridge.

Rarely does anyone eat the the wing, and the cartilage and fat add a lot of flavor. So try this little trick of mine!

IMG_3751


Got Turkey? Brine it!

This next spring will be the big 2-5 for hubby and I to celebrate wedded bliss, which means I have been making Thanksgiving for going on 25 years, give or take a year or two away from home. That means, I have tried many brands of turkey and tried many variations of preparation. After ok, mediocre, pretty good variations, I have settled on the trick of brining my bird every year, which results in a perfectly seasoned, very tender, juicy and flavorful turkey. I also think I’ve perfected the cooking method, but we’ll leave that for another day.

First of all, do not use a pre-seasoned turkey like Butterball or Jennie-O. Those have already been injected with a solution to yield moist & seasoned turkeys. Because I prefer not to ingest some of the additives, and I also like to control what goes in to my food, brining allows me that control. For this recipe, I use an all-natural, hormone-free, free range organic turkey, but just natural is perfectly fine. I like to try and support local farmers, so I find stores that carry fresh turkeys grown locally. Most people steer away from natural, free-range turkeys because they can be dry and tough. This method will ensure a tender, moist bird you can be proud to put on the table. An added benefit is the highly seasoned, flavorFULL gravy that results. (Note: Do not add salt to your gravy until you have tasted it. The drippings will be naturally salty from the brine, so be sure to taste test and season the gravy only if additional salt is needed. I have never had to add salt to my gravy since I started brining.)

Let’s begin.

First of all, pull together your brining solution. I saw this trick on an episode of Alton Browns “Good Eats” and it honestly is the best Thanksgiving tip ever. Use a construction cooler. You know, the orange kind you can buy at the hardware store? I bought mine a few years back and use it every year, sanitizing it after each use. (bleach, soap and hot water) I just mix the brine up directly in the bottom of the cooler and plop the turkey in:

Image

Then follow that with a 7 pound bag of ice. Yes, weigh it if you are using ice from your ice maker. I buy a bag because it’s easier and I know that the ice is pure and clean tasting, not having any off odors or tastes that love to settle in home ice makers.

Image

Finally, put the lid on tight, and stuff in an out of the way corner. I do this the day before Thanksgiving, usually late afternoon, early evening. The next morning, I pull the turkey out, rinse it off, pat it dry and let it stand covered for an hour before rubbing with herbed butter and baking. You can also use the handy-dandy pour spout and drain the water out directly into your sink! Your bird will sit in the brine for 8-12 hours, so back into your cooking time, allowing for some time for the bird to dry and come to room temp. The largest bird I’ve done this way was 20 pounds. Anything bigger and it won’t fit in the cooler, I guess you’d have to use an insulated cooler, and double/triple the brine, but I can’t guarantee the results. I suggest using a large pot or bucket that will fit into your fridge. Or save the hassle, and buy a construction cooler!

Image

Seriously, how easy is that? This method frees up your refrigerator, which is usually full to the brim anyway, and yields a truly yummy turkey. Give it a try, and tell me how it went!

Honey Turkey Brine

1 gallon Very Hot Water
1 pound Kosher Salt
2 quarts Vegetable Broth
1 pound Honey
1 7-lb bag of ice
1/2 package Fresh Sage, roughly torn (you can use 1 tbsp of dried added to the hot water)
1/2 bunch of Fresh Parsley, roughly torn (do not use dried)
2-3 tbsp Herbs de Provence, added to the hot water to release the flavors.

Combine the hot water (and if using, dried herbs) and salt in the construction cooler. Stir until the salt dissolves. Pour in the vegetable broth and honey. Add half the ice and give a stir. Place turkey, breast up – feet up – in the cooler. I submerge the bird as best as possible to get the brine in the cavity. Dump the last of the ice over the top. cover and let brine for 8-12 hours.