3 Helpful Tips on Cooking Turkey…

With all the holidays coming, I am sure you will find these 3 Tips on Cooking Turkey very helpful:

1.  Making a Perfect Stock

Turkey is a great #bird to make stock with. For a perfect stock, use turkey wings and drumsticks, and #reserve other parts for the second course.

  • Rinse bony turkey parts in cold water
  • Place them in a large stainless steel stockpot with filtered water
  • Add 2 tbsp vinegar, and let stand for about 30 min. (Vinegar is added so that to draw beneficial minerals from the bones into the stock.)
  • Add to the pot coarsely chopped root vegetables, such as onions and carrots.
  • Bring to boil, remove scum that rises on top (use a slotted spoon for that)
  • Add a pinch of sea salt
  • Reduce heat to a minimum, and let simmer for 6 to 24 hours.

Remember that turkey has a stronger flavour than chicken and will profit from the addition of thyme during cooking, preferably, a couple of fresh sprigs tied together, or at least a pinch of dried thyme. The longer you cook the turkey stock, the richer, more flavourful, and more beneficial it will be.

  • About 10 min. before finishing, add a bunch of parsley.
  • When the stock is ready, remove the turkey pieces with a slotted spoon, let cool, and separate turkey meat from the bones.
  • Reserve the meat for making #turkey salads, sandwiches, or curries.
  • Filter the #stock into a large bowl, let cool, and reserve in your fridge until the fat rises on top and congeals.
  • Skim off the fat and reserve the stock for making wonderful soups, gravies, or sauces.