Get The Most Out Of Your Turkey: How To Make Turkey Stock
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- Опубликовано: 9 июн 2024
- Get The Most Out Of Your Turkey: How To Make Turkey Stock
The holiday season is the time to have stock on hand for gravy, soups or even stuffing. The best part is it’s easy with the turkey parts you have from prepping a bird and whatever veggies that are lurking in the fridge. Turkey stock requires a bit of prep and patience, but the result is a fragrant liquid that will heighten the taste of other recipes.
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00:00 Ultimate Holiday Giveaway
00:15 Introduction
00:49 Prepping The Turkey Parts
01:32 Prepping The Vegetables
03:57 Searing the Turkey Parts
04:48 Adding The Vegetables
06:05 Adding Aromatics
06:25 Adding Water
06:42 Bring to A Simmer (4 to 6 Hours)
07:25 Strain The Stock
08:35 Refrigerate
08:46 What It Should Look Like
09:10 Let's Get A Taste
09:34 Like & Subscribe
Making stock is one of the most important things a person can do to level up their meals while also utilizing byproducts.
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@@allthingsbbq thanks for the effort you put into these videos. Sometimes you add better technique and others you teach me something I didn’t know.
@@RadDadisRad For sure! It's always fun to learn. Thanks for watching we will relay your comment to the rest of the team! 💯
I've watched about a dozen stock videos in preparation of trying it my first time, finally, and this is by far the best video I've seen yet. Very in depth explanations as to WHY you do certain things certain ways and not just "just do this" cause that's how it's done.
I always leave the onion skins. it will make the stock much darker.
Bravo! i will use your recipe this Thanksgiving!
Some may disagree, but I use that exact method for chicken soup. Been a few months, but it's starting to get cold and damp, again.
I love videos like this. Reusing all the parts, making awesome things. GG chef
Every part can be used for something!
I like to use the entire turkey carcass after I have smoked it and gotten the majority of the meat off of it, gives the broth a smoky dose. majority goes into quart freezer bags for use later.
Smart move!
thank you ..I just asked a question about freezing
I usually include the gizzard, tail, wing tips, heart, etc. as well, omitting the liver
Little bit of everything!
Why omit the liver?
New intro! Cool!!
Great video. I always wanted to try making my own stock. Now I have some guidance. Thanks Tom. Oh yeah how do you store and how long will it last?
In order to store the stock it will need to be pressure canned.
Respect to you sir. I see so many people putting in carrots without peeling it washing them or washing the vegetables. They put odds and ends into the stock dirt and all. 🤮 Even onion skins can have dirt or mold and they put it in their stock. I cannot with some people.
Thank God you cleaned the veggies first.
Strain it ALL out…
Righteous!!!
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EeeeeeYyyyuuuummm,!!! Awesome!😛👍👌
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How long will it keep? Should you freeze it in bags?
Can you do one on chicken stock???
For how long will it stay fresh in the fridge?
how long can you keep turkey stock in the fridge? Can you freeze it?
can u make gravy from some of the stock?
Short version:
Put a bunch of turkey scraps/carcass in a pot of water with a bunch of veggies and boil ot for like 6 to 8 hours. Filter it and BAM, you've got stock.
simmer *
Salt, Peppercorns……
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It's a little bit of work but I'll take the meat off the stock bones & give it to my dogs. They love it
Puppy love!
So I’ve forgotten to save my turkey parts from earlier. I only have one neck and one backbone. Should I cut this recipe in half? And I always throw away the giblets, would those work for the stock? Looking to make better gravy than my Mother in Law this year….lol. Thanks for these videos!
Absolutely add the giblets!
If you only have 1 neck and backbone, should the rest of the ingredients be cut in half?
Youi want to leave the onion skins in your stock
I like to use that fat to make my roux for the gravy
Sounds delicious!
@@allthingsbbq Ups the turkey flavor even more in the gravy.
I used to make my own chicken stock, and it was delish! But I decided that store bought was close enough without all the work. Plus , it kept longer when canned.
Store bought is not even close…
@@icknau5782 I know how to jazz it up. It's just a starting place...
Homemade stuff can keep a long time. But it has to be vaccum sealed while in a jar or can. Then ideally, you want to keep it refrigerated. It’s the same principle when pickling vegetables. Vinegar adds flavor and acidity, but low temperatures inhibit bacterial growth. Same for stocks and broth.
I was going to watch this until you sold me something in the first five seconds