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Turkey Stock

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Getting ready for Thanksgiving, but I have a couple questions:

I'm going to have bones from a 25 lb. turkey after Thanksgiving (I'm assuming about 8 lbs of bones). I'm not going to let it go to waste, it's becoming stock.

1. Does anyone know of a major flavor difference between turkey and chicken stock?

2. I always make stock according to Thomas Keller's methods, but I have a few questions regarding those as well:

2.1 When he makes chicken stock, he brings to a simmer, chills, brings to a simmer, and simmers for 4 minutes. When he makes veal stock, he simmers for much longer, and then creates a remouillage and mixes them afterwards. Since the turkey will be simmering for so little time, I feel like I could potentially create 2 remouillages out of this. Anyone think it will work?

2.2 When making the remouillage, will the aromatics have imparted all their flavor in the first round and need to be replaced?

3. Can I create a super reduced stock for storage, then dilute it back to its former quantity when ready to use and still have the same quality?

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  1. I've made turkey stock and while the taste difference isn't major, there is a difference.

    Yes you can reduce your stock to concentrate it and then reconstitute it when ready to use.

    1. Turkey stock has a richer, deeper fowl flavor than chicken stock.

      Otherwise, make and use as you would chicken stock, or any other type of stock.