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Thanksgiving & Turkey Stock

November 29, 2009

Thanksgiving Smiles

I hope that y’all had a wonderful Thanksgiving.  We spent the day with my husband’s parents and had a great time.  The only downside was that my daughter was sick the entire time (sneezing, running nose, itchy eyes, coughing).  We thought that allergies hit her pretty hard that day, but the next day my mother-in-law was suffering from the same symptoms.  She still sounds pretty bad and feels the same way.  Please keep her in your prayers.

We bought our own turkey so that we could prepare it later this weekend.  So, yesterday my husband tested out his “new” electric smoker.  He mixed the following items together (in no particular order and with no exact measurements):

  • 1 quart turkey stock (from last year)
  • 1 quart water
  • onion powder
  • black pepper
  • garlic powder

We boiled the mixture and then he used a meat injector and injected the broth/marinade into the turkey.  He brushed the skin with olive oil and my daughter “spiced up” the outside of the turkey with the same spices listed above.  And, we added a sprig of fresh rosemary on top (my daughter’s idea).

Johnny smoked the turkey for about 6-7 hours.  It was the prettiest brown I’ve ever seen.  And man oh man – did it taste great!!

Today I’ve taken the time to make turkey stock.  It’s so easy to make your own stock and tastes so much better than store-bought stock.

Turkey Stock

  • Turkey bones (and any juices saved from the pan)
  • onion
  • celery (a few sticks)
  • carrots (just a few)
  • rosemary
  • thyme

Simply put everything in a huge stock pot and fill with water (to cover the turkey carcass).  Bring it to a boil and then turn the heat down to medium low, cover it and let it simmer for about 4 hours.  This is a “easy does it” method.  When the turkey meat falls off the bone, it’s ready!

Debone the turkey, strain the broth to remove the fragments of bones, vegetables, etc. 

For me, I like to can the stock so that I can use it later.  Other people use the stock to make soup.  Whatever your preference, you now have a wonderful stock. 

If you want to can it, get all your jars and lids ready, along with your canner.  Can the stock at 10 pounds pressure for 25 minutes (quarts) or 20 minutes (pints).  You MUST use a pressure canner to can stock.  You can only use a water bath for acidic foods (i.e. pickles, tomatoes, jams, jellies, etc.).  Any vegetables, meats, etc. must be pressure canned.

Have a blessed day!

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