What to do with it.

I bought a fresh turkey breast this morning and stripped the meat from
the bone. Did not try to get every last bit of meat off. Roasted the
carcass, skin, onion, celery and carrot and the put them in a pot with
water, salt and parsley. It looks and smells wonderful. It never did
foam and it is very clear without me doing anything to it.

Any suggestions about how to use it?

BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
looking forward to some sandwiches with real turkey rather than
getting deli stuff.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
>
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?

Noodle soup with wide, floppy noodles. :-)

"The Cook" > wrote in message
...
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?
>
> BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> looking forward to some sandwiches with real turkey rather than
> getting deli stuff.
> --
> Susan N.
>
I rarely ever make the stock & soup the same weekend for some reason.
After I cook the bones down until the meat falls off I strain it into a
bowl,
pick all the meat off the bones & add to the broth. I end up freezing it &
when I ready I take all the fat off the top, cook with carrots, onions,
celery & seasonings. I freeze extras in meal size containers & just cook
noodles or rice to add in when we want turkey soup. We used up the last
of 2007 turkey soup just a month or so ago & it was as good as the day
I made it.

nobody but us chickens wrote:
> I rarely ever make the stock & soup the same weekend for some reason.
> After I cook the bones down until the meat falls off I strain it into a
> bowl,
> pick all the meat off the bones & add to the broth. I end up freezing it &
> when I ready I take all the fat off the top, cook with carrots, onions,
> celery & seasonings. I freeze extras in meal size containers & just cook
> noodles or rice to add in when we want turkey soup. We used up the last
> of 2007 turkey soup just a month or so ago & it was as good as the day
> I made it.

We freeze stock quite often. I used a good bit of it Thursday, making
stuffing and gravy.

It is nice to see you back, or maybe you have been back and I have not
seen you. Here lately, my ISP decides who I should and shouldn't see.
Grrrr...


Becca

"The Cook" > wrote in message
...
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?
>

Use it any place you'd use chicken stock. Cooking rice, making gravy, etc.
Put some in the freezer if you have a lot.

"Ed Pawlowski" > wrote in message
...
>
> "The Cook" > wrote in message
> ...
>> What to do with it.
>>
>> I bought a fresh turkey breast this morning and stripped the meat from
>> the bone. Did not try to get every last bit of meat off. Roasted the
>> carcass, skin, onion, celery and carrot and the put them in a pot with
>> water, salt and parsley. It looks and smells wonderful. It never did
>> foam and it is very clear without me doing anything to it.
>>
>> Any suggestions about how to use it?
>>
>
> Use it any place you'd use chicken stock. Cooking rice, making gravy,
> etc. Put some in the freezer if you have a lot.

I made it following somebody's recipe last year, and somebody else was
right--no matter how long you cook it, or what you put in it, it has a
dishwater quality that chicken stock does not. I won't make it again.

cybercat > wrote:

> I made it following somebody's recipe last year, and somebody else was
> right--no matter how long you cook it, or what you put in it, it has a
> dishwater quality that chicken stock does not. I won't make it again.

Turkey stock is almost as good as chicken stock. Who's recipe did
you follow?

-sw

Sqwertz wrote:

> Turkey cock is almost as good as chicken cock.

> -sw aka the Colonel

jay > wrote:

> Sqwertz wrote:
>
>> Turkey cock is almost as good as chicken cock.
>
>> -sw aka the Colonel

Jay's still mad because I turned him down.

For those of you Not in The Know, 'Jay' was passionate towards me
one night at an austin.food get-together at Iron Works. I turned
him down gracefully and thanked him for the compliment. But he
still harbors this grudge for some reason.

That's why he's spouting cock, I guess.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> I made it following somebody's recipe last year, and somebody else was
>> right--no matter how long you cook it, or what you put in it, it has a
>> dishwater quality that chicken stock does not. I won't make it again.
>
> Turkey stock is almost as good as chicken stock. Who's recipe did
> you follow?
>

I'm not talking to you until you get over your PMS.

cybercat > wrote:

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> I made it following somebody's recipe last year, and somebody else was
>>> right--no matter how long you cook it, or what you put in it, it has a
>>> dishwater quality that chicken stock does not. I won't make it again.
>>
>> Turkey stock is almost as good as chicken stock. Who's recipe did
>> you follow?
>
> I'm not talking to you until you get over your PMS.

Damn, Gurl! This qualifies for the Book of Sauk (2008 ed.)!

-sw

On Sat, 29 Nov 2008 18:21:44 -0600, Sqwertz >
wrote:

>cybercat > wrote:
>
>> I made it following somebody's recipe last year, and somebody else was
>> right--no matter how long you cook it, or what you put in it, it has a
>> dishwater quality that chicken stock does not. I won't make it again.
>
>Turkey stock is almost as good as chicken stock. Who's recipe did
>you follow?
>
>-sw

Wow, just tagging on, as I didn't see the post that was quoted.

My turkey stock is very rich...and full of flavor.

One way to do it, from Michael Ruhlman:
http://blog.ruhlman.com/ruhlmancom/2...giving-th.html

Another way, from his blog:
"Roast a couple pounds of turkey wings, and any other inexpensive
parts you may be able to gather, until they are golden brown and good
enough to eat. Cover them with water and cook below a simmer for 6
hours or so uncovered or in a 180-200 degree oven. For the last hour
or two, add a large onion, 2 big carrots, two bay leaves, some
peppercorns, thyme and parsley (if you have it on hand), and a couple
tablespoons of tomato paste. Strain it through cloth and it's done."

Christine

Christine Dabney wrote:

> On Sat, 29 Nov 2008 18:21:44 -0600, Sqwertz >
> wrote:
>
> >cybercat > wrote:
> >
> >> I made it following somebody's recipe last year, and somebody else was
> >> right--no matter how long you cook it, or what you put in it, it has a
> >> dishwater quality that chicken stock does not. I won't make it again.
> >
> >Turkey stock is almost as good as chicken stock. Who's recipe did
> >you follow?
> >
> >-sw
>
> Wow, just tagging on, as I didn't see the post that was quoted.
>
> My turkey stock is very rich...and full of flavor.
>
> One way to do it, from Michael Ruhlman:
> http://blog.ruhlman.com/ruhlmancom/2...giving-th.html
>
> Another way, from his blog:
> "Roast a couple pounds of turkey wings, and any other inexpensive
> parts you may be able to gather, until they are golden brown and good
> enough to eat. Cover them with water and cook below a simmer for 6
> hours or so uncovered or in a 180-200 degree oven. For the last hour
> or two, add a large onion, 2 big carrots, two bay leaves, some
> peppercorns, thyme and parsley (if you have it on hand), and a couple
> tablespoons of tomato paste. Strain it through cloth and it's done."
>


Yup, it makes a great stock, Christine. I have some bubbling away in the
crockpot as I write this, a slow cooker is just the ticket for making turkey
stock, could not be easier. I'll have a coupla quarts at least of nice rich
stock for soups 'n stuff...


--
Best
Greg

Sqwertz wrote:

> cybercat > wrote:
>
> > I made it following somebody's recipe last year, and somebody else was
> > right--no matter how long you cook it, or what you put in it, it has a
> > dishwater quality that chicken stock does not. I won't make it again.
>
> Turkey stock is almost as good as chicken stock. Who's recipe did
> you follow?


A stockpot is too big to fit atop the "burners" of her E-Z Bake oven,
Steve...


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

In article > ,
"Gregory Morrow" > wrote:

> Sqwertz wrote:
>
> > cybercat > wrote:
> >
> > > I made it following somebody's recipe last year, and somebody else was
> > > right--no matter how long you cook it, or what you put in it, it has a
> > > dishwater quality that chicken stock does not. I won't make it again.
> >
> > Turkey stock is almost as good as chicken stock. Who's recipe did
> > you follow?
>
>
> A stockpot is too big to fit atop the "burners" of her E-Z Bake oven,
> Steve...

Ok, that was funny. ;-D
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sat, 29 Nov 2008 15:41:46 -0500, The Cook >
wrote:

>What to do with it.
>
>I bought a fresh turkey breast this morning and stripped the meat from
>the bone. Did not try to get every last bit of meat off. Roasted the
>carcass, skin, onion, celery and carrot and the put them in a pot with
>water, salt and parsley. It looks and smells wonderful. It never did
>foam and it is very clear without me doing anything to it.
>
>Any suggestions about how to use it?
>
>BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
>looking forward to some sandwiches with real turkey rather than
>getting deli stuff.

I especially like green beans cooked in stock. I cook my rice in stock
instead of water, it sure makes a difference. A little stock added to
mashed potatoes instead of milk is nice also.

The stock I have from my turkey is sitting in the fridge. I'll skim
the fat off and freeze the stock in plastic freezer bags in one cup
increments, that way I will have some good home made stock on hand.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/27

koko wrote:

> On Sat, 29 Nov 2008 15:41:46 -0500, The Cook >
> wrote:
>
>
>>What to do with it.
>>
>>I bought a fresh turkey breast this morning and stripped the meat from
>>the bone. Did not try to get every last bit of meat off. Roasted the
>>carcass, skin, onion, celery and carrot and the put them in a pot with
>>water, salt and parsley. It looks and smells wonderful. It never did
>>foam and it is very clear without me doing anything to it.
>>
>>Any suggestions about how to use it?
>>
>>BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
>>looking forward to some sandwiches with real turkey rather than
>>getting deli stuff.
>
>
> I especially like green beans cooked in stock. I cook my rice in stock
> instead of water, it sure makes a difference. A little stock added to
> mashed potatoes instead of milk is nice also.
>
> The stock I have from my turkey is sitting in the fridge. I'll skim
> the fat off and freeze the stock in plastic freezer bags in one cup
> increments, that way I will have some good home made stock on hand.
>
> koko


Frozen stock always seems bland or other wise taste impaired to me,
which is why i prefer to reduce as much as is possible and use the
resulting concentrate that keeps well and long if kept air tight, rather
than freeze a stock.
--
JL

In article >,
koko > wrote:

> On Sat, 29 Nov 2008 15:41:46 -0500, The Cook >
> wrote:
>
> >What to do with it.
> >
> >I bought a fresh turkey breast this morning and stripped the meat from
> >the bone. Did not try to get every last bit of meat off. Roasted the
> >carcass, skin, onion, celery and carrot and the put them in a pot with
> >water, salt and parsley. It looks and smells wonderful. It never did
> >foam and it is very clear without me doing anything to it.
> >
> >Any suggestions about how to use it?
> >
> >BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> >looking forward to some sandwiches with real turkey rather than
> >getting deli stuff.
>
> I especially like green beans cooked in stock. I cook my rice in stock
> instead of water, it sure makes a difference. A little stock added to
> mashed potatoes instead of milk is nice also.
>
> The stock I have from my turkey is sitting in the fridge. I'll skim
> the fat off and freeze the stock in plastic freezer bags in one cup
> increments, that way I will have some good home made stock on hand.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 11/27

I had to have a pasta fix the other day so made some mac and cheese. I
cooked the noodles in stock instead of water.
It was really good. ;-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"The Cook" > wrote in message
...
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?

Stock makes a wonderful base/liquid making for Rice.

The rice will absorb all the flavor.


Dimitri

"The Cook" > wrote in message
...
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?
>
> BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> looking forward to some sandwiches with real turkey rather than
> getting deli stuff.
> --
> Susan N.
>
>
Freeze it and use it as the basis for your next turkey gravey. That changes
the whole dish and brings it to a new level. I also use it to make stuffing,
with the turkey liver and porcini mushrooms.

Theron

On Nov 29, 3:41*pm, The Cook > wrote:
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. *Did not try to get every last bit of meat off. *Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. *It looks and smells wonderful. *It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?
>
> BTW, I braised 1/2 of the meat and put the rest in the freezer. *I am
> looking forward to some sandwiches with real turkey rather than
> getting deli stuff.

I usually use the whole carcass, especially the leg bones, wing tips,
and pope's nose. Simmered for 2 hours with onion, garlic, and
ginger. Use the resulting ambrosia anywhere that I would use chicken
or vegetable stock.

Great stuff to have around.

maxine in ri

In article >,
The Cook > wrote:

> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?

Rice.

I never cook rice with water. Only stock.
It's good that way. ;-d

>
> BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> looking forward to some sandwiches with real turkey rather than
> getting deli stuff.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"The Cook" > wrote in message
...
> What to do with it.
>
> I bought a fresh turkey breast this morning and stripped the meat from
> the bone. Did not try to get every last bit of meat off. Roasted the
> carcass, skin, onion, celery and carrot and the put them in a pot with
> water, salt and parsley. It looks and smells wonderful. It never did
> foam and it is very clear without me doing anything to it.
>
> Any suggestions about how to use it?
>
> BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> looking forward to some sandwiches with real turkey rather than
> getting deli stuff.
> --
> Susan N.

Well, gravy is the first thing that comes to my mind, but I have gravy on
the brain the last couple days! lol
Soup is good, turkey pot pie is wonderful. You can use it in place of
chicken stock in recipes calling for such. Use it as an au jus when you make
your sandwiches!

kimberly
--
http://eating-sandiego.blogspot.com

In article >, "Nexis" >
wrote:

> "The Cook" > wrote in message
> ...
> > What to do with it.
> >
> > I bought a fresh turkey breast this morning and stripped the meat from
> > the bone. Did not try to get every last bit of meat off. Roasted the
> > carcass, skin, onion, celery and carrot and the put them in a pot with
> > water, salt and parsley. It looks and smells wonderful. It never did
> > foam and it is very clear without me doing anything to it.
> >
> > Any suggestions about how to use it?
> >
> > BTW, I braised 1/2 of the meat and put the rest in the freezer. I am
> > looking forward to some sandwiches with real turkey rather than
> > getting deli stuff.
> > --
> > Susan N.
>
> Well, gravy is the first thing that comes to my mind, but I have gravy on
> the brain the last couple days! lol
> Soup is good, turkey pot pie is wonderful. You can use it in place of
> chicken stock in recipes calling for such. Use it as an au jus when you make
> your sandwiches!
>
> kimberly
> --
> http://eating-sandiego.blogspot.com

IT could also be frozen into stock cubes which can later be used for
sauces. Turkey stock is SO rich.

It'd make a dandy stir fry sauce. ;-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama