I usually make 2 turkeys for each holiday, one for the freezer and soup, and the other for the big meal. This year, I wont be making the big meal, so today I roasted, boned, and made stock from the first turkey. The first picture is of the turkey before it went in for its last 1/2 hour. I still roll my turkey over, starting it out on its tummy, then each leg and wing goes up, then finally it lies on its back until the breast meat reaches 156F. When the thermometer goes off, I let it rest and the meat comes to 160 where it is moist and tender and done. I deboned the bird, and threw all the bones, the skin, the pan veggies and juice, and scraped the pan with a cup of apple cider that I then added to the pot, along with plenty of garlic, onions, and ginger, peppercorns and a bay leaf. (Salt gets added when the stock is used for soups or other purposes). It simmered for 4 hours, then I hauled out all the solid things (the neck, the bones, the veggies), strained it through some cheesecloth, and put it into containers that are chilling in the sink. Tomorrow or Friday, Ill clarify it, put the meat in the freezer in meal-sized packets, and feel satisfied with the days work. Then the cranberries are sitting in the fridge, begging to be used.... maxine in ri
Posted on: Thu, 20 Nov 2014 03:30:10 +0000
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