View Full Version : Turkey Stock?

11-29-2014, 05:15 PM
Anybody use a carcuss of a smoked Turkey to make stock? I've made plenty of stock but never from something I smoked? Would if be to strong to uses as a base for soup? Thanks in advance for the feedback.

11-29-2014, 05:27 PM
I like it makes for some fine turkey & dumplins

11-29-2014, 05:27 PM
I love the flavor of stock from Drum smoked turkey!

11-29-2014, 05:28 PM
It works just fine for soups and gravies...

11-29-2014, 05:35 PM
I have it simmering on the stove right now, It works great for anything, I use it like I would any other stock. I make plenty and freeze it in two cup containers, seems to be the amount your need for everything, rice, etc.

BTW, when it's simmer for hours in make your house smell FANTASTIC!

11-29-2014, 05:39 PM
Not too strong. I think the majority of the smoke flavor gets removed in the meat. I use it. Gonna make my stock tomorrow.

11-29-2014, 05:52 PM
I make turkey stock from mine. one of my favorite things is to cut it 50/50 with water to make rice.

Smoke Dawg
11-29-2014, 06:43 PM

11-29-2014, 06:51 PM
Yep - do it all the time with chicken.

11-29-2014, 07:49 PM
Yep, just made smoked turkey noodle soup yesterday, yum!

11-29-2014, 08:32 PM
Yep, we do it all the time too.

Pitmaster T
11-29-2014, 10:13 PM
Do not go past the stock making process.

Turkey and Dumplins - Popdaddys Sensuality Recipe Series - YouTube

11-29-2014, 11:30 PM
I toss it in the slow cooker with veggies and simmer overnight

smoke ninja
11-29-2014, 11:34 PM
I save chicken carcasses for soup. Fine way to use something that is otherwise garbage.

11-30-2014, 01:49 AM
Do not go past the stock making process.

Turkey and Dumplins - Popdaddys Sensuality Recipe Series - YouTube (https://www.youtube.com/watch?v=iBwr3jlfCGg&list=PL-FMdthfYNpSyPmZ4qlGNJ55ELw0L1cEb)
Really scared now because I think I actually learned something from that.

Just put the carcass in the pot

11-30-2014, 05:22 AM

11-30-2014, 05:18 PM
Have had the carcass simmering in a pot with the giblets and some onions since last night. Smells awesome.

Usually use smoked ham hocks and chicken stock to make split pea soup but this stock and some turkey bits should make for an interesting substitution.

11-30-2014, 05:41 PM
I always use the carcass of smoked turkey for stock for gumbo. Great stuff. My favorite part of turkey day is the gumbo a few days later. I use the neck and organs plus the pope's nose. Couple celery sticks, one onion, ands a tbsp chopped garlic. Excellent stock.

11-30-2014, 10:03 PM
just finished making my stock. did it in two batches. each batch spent 2hrs in the pressure cooker. each batch got 1/2 large yellow onion rough cut and used as bottom layer, then half the bones I saved(which was all, but some had to be broken a bit), then just enough water to almost cover the bones, then the spices(garlic powder, oregano, sage, black pepper, thyme, Rachel ray's everyday Italian mix, rosemary). after cooking, used a splatter screen/guard to keep out the solids while pouring into a stock pot. stock pot will cool on the stove for a bit then into the fridge. i'll portion it out for freezing tomorrow after work.

carcass pile(from both batches)

http://i32.photobucket.com/albums/d19/iammrbill/E0BFF46E-FB41-4AB0-84C9-908036594FE1_zpsw0s0ok7y.jpg (http://s32.photobucket.com/user/iammrbill/media/E0BFF46E-FB41-4AB0-84C9-908036594FE1_zpsw0s0ok7y.jpg.html)

stock in the pot. not sure how much it is, but it'll be enough to use for a while.

http://i32.photobucket.com/albums/d19/iammrbill/0A04AFF0-1E87-4673-AA6B-536275987657_zpsu3f0w148.jpg (http://s32.photobucket.com/user/iammrbill/media/0A04AFF0-1E87-4673-AA6B-536275987657_zpsu3f0w148.jpg.html)