Roasting Turkey Bones for Soup Stock

By

ruthieq77

Hi neighbor: That'a what I did and I also throw in some onions, carrots, celery, bay leaves, thyme, half dozen peppercorns (no salt till I use the stock) and it is now simmering quietly on the stove with no cover so it cooks down and intensifies all the flavors. Bh the way, I have an added advantage, my husband smokes our turkey.

By

Sally MQ

Hi Ruthie, just a few miles away! The bones can have as much meat on them as you want. Generally I remove all that is easy to collect and leave the rest for added flavor.

By

ruthieq77

I'm pretty sure Sally meant gallons. But I'm curious how clean the bones must be before roasting and do you do the whole carcus which has lots of bits and pieces of turkey and fat and skin hanging on to it.

Ruthieq from Spokane, WA nearly next door to Chewelah

By

richardpeeej

Did you mean to say 2 to 3 gallons? or should it be 2 to 3 pints? - as I will be giving this a go with our Christmas Turkey.

By Lynda (Guest Post)

Yes, I've filed that under GREAT COOKING IDEAS, thank you.
God bless you. : )

By

bryansbestgirl

VERY GOOD IDEA....TASTES GREAT!

By (Guest Post)

Ok Jess, you answered my question on why roasting the bones....makes sense now! I will have to try that! Thanks.

By

jess

I had made turkey soup stock many times but had never roasted the bones like this before this year. The stock came out a much darker brown, almost like beef stock and smelled WONDERFUL. I haven't had a chance to make soup with it yet but I imagine that it will be better than ever.

Jess