Yesterday my family and I enjoyed a traditional turkey dinner. Since there were only four of us, I purchased a young turkey of just over eight pounds. Even though it was a small bird, I still found myself with lots of leftovers. This is the case every year, so I now have a plan in place to effectively (and deliciously) deal with all that turkey, not including the second dinner we had tonight. I thought it would be fun to share a tip a day for the remainder of the week.
Roasted Turkey Bones Stock: Taking the time to roast your bones will give you the most rich and delicious stock for soups and sauces.
After dinner last night, as we were tidying up, I removed all of the turkey meat I could from the bones. This morning, I tossed those bones (along with two carrots, two stalks of celery, an onion and three cloves of garlic – all roughly chopped) into an oven pre-heated to 425 degrees Fahrenheit, and they roasted for 40 minutes.
When they were finished roasting, I threw them all into my crockpot and added enough water just to cover. They cooked at low for eight hours. I then transferred them over to mason jars (because my fridge is so full of food at the moment that I needed small containers I could squeeze in). They will cool in the fridge tonight, and I will be able to skim off any fat in the morning before making soup (which will be part of Tip #2).