efrigerate until ready to use.
For the turkey: Discard any pieces
t the turkey in the brine, making sure that the turkey is fully
ining: Remove giblet bag from turkey, along with any extra internal
wels. Fill body of the turkey with your favorite stuffing (
he gravy. Rinse the turkey inside and out under cold
or gravy.
Marinate turkey: Rinse turkey inside and out and
hill.
Leave foil on turkey; transfer to large platter.
ven. Add the chicken or turkey stock. Bring to a boil over
and rosemary.
Rinse the turkey inside and out under cold
Pour in the turkey stock and stir until the stock and roux mixture
everal pieces.
Place the turkey carcass and legs into a
en to 450\u00b0F Rinse turkey inside and out, then
Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
Stir in parsley, adjust seasonings with salt and pepper; serve.
Melt butter or turkey fat in a large heavy
br>Remove the turkey neck and giblets, rinse turkey and pat dry
s completely combined.
Season turkey breasts with salt and pepper
Preheat the crock-pot on high.
Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
Switch to LOW and cook for 12 or up to 24 hours.
Strain, cool, skim of the fat, use the stock or freeze.
If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
Enjoy!
220 degrees C).Clean turkey, and season body cavity with
he potatoes and the turkey stock.
The stock should barely cover the
Bring water and turkey carcass to a boil in