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Turkey stock.....or not??

Ms Ghost Dec 1, 2009 05:12 AM

Here it is Tues., and it's the first chance I've had to contemplate the nicely-trimmed turkey carcass in my fridge. It has been resting there since Thurs. early afternoon. Is that too long to now toss it in a pot with carrots, onions and celery to make some stock? It wasn't stuffed, if that makes a difference. I had meant to do this Sat., but there was always something else happening. Would appreciate opinions since I'd love to make homemade stock, but on the other hand, don't want to poison anybody partaking of it! TIA!

  1. Karl S Dec 1, 2009 05:20 AM

    If your fridge is cold, I would say yes, it's not too late, despite FDA-like standards that typically say 2 days max in the fridge or freeze.

    1. j
      janniecooks Dec 1, 2009 05:32 AM

      I doubt you'd poison anybody if you made stock from that carcass, but it might not taste very good. Smell the carcass and if it gives off that funky, refrigerated-too-long odor that cooked poultry can exhibit, then I'd toss it.

      1 Reply
      1. re: janniecooks
        LauraGrace Dec 1, 2009 05:38 AM


        If it smells good, use it. Turkey stock is fantastic for soup.

      2. beetlebug Dec 1, 2009 05:42 AM

        I made turkey jook yesterday using the bones. Ate it last night for dinner and we're both fine. My carcass was in the back of the fridge and it still smelled really good. Take a sniff and make a decision from there. The nose will know.

        1. mr jig Dec 1, 2009 05:58 AM

          I respectfully differ with those offering a thumbs up on your 5 day old turkey carcass.
          I might do it (unlikely) but would NEVER suggest anyone else do it.

          A couple of years ago i did a check on refer temps among my friends and neighbors .
          Of 7 refers checked by calibrated digital thermometer, 6 were OVER 40 degrees on the bottom shelf where one most probably would stow a carcass.
          The warmest 2 as i recall were 43 and 44.
          Of the 7 refers only one had a thermometer which was in the meat keeper tray but never looked at.

          My advice is start boiling that carcass on the day following the serving of the bird or at least the day after that.

          As to smelling it as the test for safety .......GAD!


          1. Bada Bing Dec 1, 2009 06:10 AM

            Much as I love turkey stock, I'd pass on this, if I were you. In particular because the way we do things here, the carcass probably sat a couple of hours while we were eating, and maybe gave some footing to little beasties before the fridge even entered the picture.

            1. r
              rainey Dec 1, 2009 06:25 AM

              I only started mine last night. Didn't intend to do it any sooner. We get a huge turkey every year so we have lots of leftover meat for sandwiches. I doubt I've ever gotten into the carcass enough to finish removing remaining meat for other uses any earlier in previous years. No gastric consequences to report.

              Simmer away and fill your house with that wonderful aroma!

              1. m
                Ms Ghost Dec 1, 2009 06:53 AM

                Thank you all so much for taking the time to respond! I really, really appreciate it, but in the end decided not to take any chances. Although my fridge is well within the cold ranch according to the thermometer (it's out in the garage and not opened and closed constantly), I'd then worry if the soup I made from it wasn't immediately consumed. My DH "sealed the deal" when he reminded me that my 87 yr-old father joins us for dinner nightly, and may not have the immune system of us (no so young) folks!

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