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Monday, December 22, 2014

Canning Turkey Broth

The evening after Thanksgiving dinner consumed, the boys were watching football on the tube & I went into my happy place to put dinner away and start on turkey stock.  Being in the kitchen, preferrably alone, is my happy place at its finest.  

I've been on this kick where I'm trying to eliminate trash as much as possible, so making stock with a Thanksgiving turkey is an easy way to do that.  I took my two crockpots and divided the turkey carcass into them.  I took the onion, garlic, and rosemary that cooked inside the turkey and added into the crockpot along with a couple of bay leaves and a palmful of peppercorns.  I filled them water and set on low.  I ended up cooking it for almost 24 hours then I turned them off to cool.I strained the stock and put them aside to cool so I could skim the fat off the top.  

Once the fat is skimmed, I brought the stock to a boil and got my pressure canner ready.  Stock or broth is canned at 10 pounds of pressure for 25 minutes for quarts or 20 minutes for pints.  I ended up with 5 quarts of gorgeous amber colored stock.  I tossed the cooked veggies to the chickens and the carcass was tossed in the trash.  Two uses out of one turkey is pretty good.

Do you have any tips on what else to do with a turkey carcass?   

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