Simple Turkey Stock
We take a simple approach to stock making that delivers pure turkey flavor with very little effort. Using the roasted carcass as-is, without further browning the bones in the oven, saves time and allows the turkey flavor to come to the fore. Gently simmering the bones in water for just 2 hours extracts enough gelatin to give this stock rich homemade flavor and body. Omitting mirepoix (carrot, celery, and onion) from the recipe allows the essence of the poultry to shine through and eliminates the effort involved in peeling and dicing vegetables. The finished stock is ready to store in the fridge, freeze for later, or add to one of our turkey soup recipes, like Turkey Barley Soup or Turkey Orzo Soup with Kale and Chickpeas.
ThermoWorks Thermapen Mk4
We've used Thermapen instant-read thermometers in the test kitchen for years. And they're our favorite for many reasons: Big and clear numbers make it easy to read and it's quick to use: You get an extremely accurate reading in about 3 seconds, so your arm doesn't need to linger above a hot pan, oven, or grill. Plus, it's water-resistant, so you don't have to worry about the ocassional splatter or splash. Offer ends at 11:59p.m. PT on November 26, 2017.
How to Carve a Turkey
Knowing how to carve a turkey can give you a leg up on one of the biggest food holidays of the year. Some chefs start by detaching the wings, but we prefer to leave them on the bird for added stability while removing the leg quarters. We also avoid turning the turkey breast side down during carving so as not to mar its crisp skin. Make sure to rest the bird, uncovered, for around 45 minutes before carving so it is cool enough to handle and its juices have time to redistribute.
How to Temp and Rest Your Turkey
Removing the turkey from the oven as soon as it has come to temperature is one of the keys to moist meat. Many supermarket turkeys come with a preinserted timer set to pop when the temperature of the bird reaches 178 degrees Fahrenheit. But if you wait that long your breast meat will be dry and overcooked. We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.