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.