Question about turkey stock.....

[Laurian]

Last edited Mon Nov 19, 2012, 03:49 PM - Edit history (1)

I usually buy turkey wings and roast them with celery and onions, then cover them with water and simmer them for several hours to make turkey stock before Thanksgiving day. This way, I have plenty of stock to make dressing and lots of gravy.

This morning, I went to the grocery store and a package of turkey wings was over $11 ($2.99 a pound)! A turkey breast was $1.79 a pound. Because I just discard the wings after making the stock, I thought I'd get the breast so that we could use the meat for a meal (we are going to my daughter's house for Thanksgivng, but she has asked me to make our unique family dressing which requires turkey stock) and use the leftover scraps to make the stock.

Do you think I will be able to get enough flavor from the breast bones and scraps to make a decent stock?

[Turbineguy]

1. I have the same problem, but

this works pretty good:

http://www.superiortouch.com/retail/products/better-than-bouillon

[Laurian]

2. Thanks! I did look for a turkey flavor Better Than Bouillon, but couldn't find one.

I don't really want to use chicken stock, because the distinct turkey flavor is the best for both the gravy and the dressing. I guess I could check some other stores. I'm also on the hunt for black walnuts, another ingredient for the dressing that I have to search high and low for every year.

[noamnety]

3. costco has black walnuts

or at least did last time I was there. Sometimes they have temporary specials, just until their store trackers find out I like a product, then they discontinue it.

[Laurian]

4. Thanks, I'll check Costco!

[Retrograde]

12. I thought they only did that to me! (n/t)

[HappyMe]

5. I use vegetable or chicken stock

and some water when cooking up the bones & neck. I roast up some carrots, onion, celery to toss in.

[Blues Heron]

6. I would splurge on the wings

Since it's a once a year thing, and that's the way you usually do it. What all is in the dressing? Big dressing fan here!

[Laurian]

7. Yep, I'm about to come to the same conclusion. The dressing is

from my husband's family. His grandfathers were both immigrants from France, one grandmother was from Belgium and one grandmother was from Ireland. I don't know where the recipe originated but we have always presumed it was from the French ancestors. I don't have a written recipe. We just mix the dried bread with turkey stock, a generous amount of melted butter, black walnuts and lots of green olives cut off the pits (a little labor intensive, but seems to matter). I thought it was strange stuff the first time I had it, but have since come to love it. My daughter, son-in-law and daughter-in-law are crazy about it, but my son has never liked olives so I usually make some sage dressing for him. Hence the need for lots of turkey stock!

[Blues Heron]

8. Thanks, that sounds really tasty

I will have to try making a batch sometime! Olives are a big fave around here. Hope you have a great holiday!

[grasswire]

9. I vote to splurge on the wings, too.

And good luck with the black walnuts. I haven't seen any in stores for many years; even in baking supply stores and gourmet shops! They are available on the Internet, but too late for that now.

Our old C&B friend Denninmi harvests his own every other year -- it's such a laborious task that I spose fewer growers are maintaining the trees.

I've been wanting some too -- have a really interesting cake recipe to try.

[Laurian]

10. I did go ahead and get the wings, I think I was just shocked by the

price of them compared to the price of whole turkeys and turkey breasts. I also found some black walnuts at Krogers. I don't usually shop there, but stopped in to check for turkey wings when I was finishing errands today and was pleased to solve both of my problems at one place.

A cake with black walnuts sounds delicious. Black walnuts have a distinctive flavor that I just love. They remind me of my childhood when my mother would add them to homemade fudge at Christmas time. It's amazing how food can be attached to so many memories.

[grasswire]

11. my Kroger doesn't have black walnuts

Damn.

[Le Taz Hot]

13. I use chicken stock

for the dressing and make the turkey stock after Thanksgiving with the turkey carcass. I know people buy meat/chicken parts to make stock but I do it the poor people's way -- using the carcass.

[Arkansas Granny]

14. We use the turkey carcass to make a huge vat of turkey vegetable soup and divvy it up

to put in the freezer for later use. We make the stock extra concentrated so you have to add water when you serve it. You can add rice, noodles or even more veggies once it's thawed and reheated and it's just wonderful to have around.