and if the stock is better then how do i make the stock
make your owe stock. you can make it healthy.
stock is richer and has a lot more flavor.
This is what you do with your leftover holiday turkey ... make a fabulous stock!
* 8 quarts cold water
* 1 turkey carcass, meat removed, leaving some crisp skin on if possible
* Mirepoix:
o 8 ounces onions, chopped
o 4 ounces celery with tops, chopped
o 4 ounces carrots, chopped
o 2 small heads garlic, cut in half horizontally
* Sachet d'epices:
o 1 teaspoon or so black peppercorns, cracked
o 6-8 parsley stems, chopped
o 1 bay leaf
o 1/4 tsp. dried thyme leaves
o 1/4 tsp. dried tarragon leaves
o 1/4 tsp. dried oregano leaves
o 1/4 tsp. dried basil leaves
o The above ingredients are placed into a 4" square of cheesecloth and tied into a sack, or use a metal tea ball.
Break up the turkey carcass, and chop some of the larger bones in half. Put the carcass in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for two hours.
Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. (A tea ball also works well.) Simmer for one more hour.
Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. To defat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.
Makes about 6 quarts of stock.
This freezes well to! Just let it cool completely if you have 1-2 cup containers, use them to freeze in. If your lucky enough to have a vacuum sealer, freeze and seal them that way.
It's way better to make your own. What are you using it for? If it's the gravy, just throw the giblets (the guts and neck, minus the liver) into a pot of water with some onion, garlic, celery, and herbs/spices (a couple of peppercorns, a sprig or two of rosemary and thyme... whatever you season the bird with), bring it to a boil, then cover and simmer it while the turkey cooks. Easy.
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If it's for soup, use the turkey carcass. After you've cut off as much meat as you're using, put the bones, skin, and any little scraps of meat into a pot with some celery, onion, garlic, herbs, and spices. Cover it with water, bring to a boil, then cover and simmer for a couple of hours. Strain it into a large bowl (stainless is fine) and pop it in the refrigerator. It will get gelatinous and the fat will form an opaque layer on the top. You can scoop if off if you don't like it, or leave it in for richer stock.
turkey stock definately......i buy turkey backs or turkey wings and roast them with celery, onions and carrots to get a good caramelized look. put in a pot with cold water and some fresh herbslike sage, marjoram, thyme and bay leaves and bring to a simmer slowly. skim foam and fat off top as it simmers......simmer for about 2 hours
Use the drippings you get from cooking the turkey and instead of adding water add some chicken stock that you buy, that way you have the best of both worlds.
Making your own...has no preservatives in it.
This is the traditional Turkey Stock Recipe
SIMPLE AND EASY FROM MY GRANDMA'S RECIPE BOOK
PS. Do NOT use drippings out of bottom of pan, as there is too much Fat in it.....yuck) Is not heart healthy these days, even though many great Grandmas did it!
When you clean out the Turkey, set aside the bags, rinse Turkey out and wash it with cold water. Use 2 teaspoon of salt. Pre mix water and salt in large 2 cup measuring cup, pour inside turkey and outside, then rinse thouroughly all over cold water only.
Inside when you clean it is a bag of giblets and turkey neck
take out bags put in strainer and rinse cold, put into 2 or 3 qt pan. Fill 2/3 with cold water and add:
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon parsley
1/2 teaspoon sage or 1 teaspoon for stronger taste
1/2 teaspoon thyme
1 celery strip thinly diced or 1 teaspoon celery flakes (comes in spice section)
1/2 diced onion regular size vidallia
Bring to boil, Turn down heat, cover and cook medium for 1/2 hour. You may add more water if needed.
After..... take the giblets and neck out
Some people like to leave giblets in for giblet gravy.....(I am not so keen on that, if you want to fine.)
You now have your own stock for flavor, gravy, dressing..etc
Now you can make the dressing using some stock for flavor and get that Bird stuffed and cookin',
you should have enough stock left for the pan stuffing(dressing) and gravy. If you have a large crowd double the pan size and ingredients and cook 45 mins instead. Covered, don't forget.
Enjoy...PS Cats and Dogs need Thanksgiving and the Turkey neck meat (not the bone), and giblets are a great treat for those little guys!
Happy Thanksgiving
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What's better buying turkey broth or making my owe turkey stock looking for better tatse ? 
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