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By susan 06/11/2012
If you add a couple tablespoons of vinegar while making the stock, it will leach calcium from the bones, giving your stock the extra boost of a needed mineral, and no, you'll never taste the vinegar.
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 11/28/2009
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.
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 Richard 11/26/2009
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)11/28/2007
Yes, I've filed that under GREAT COOKING IDEAS, thank you.
God bless you. : )
VERY GOOD IDEA....TASTES GREAT!
By (Guest Post)11/27/2007
Ok Jess, you answered my question on why roasting the bones....makes sense now! I will have to try that! Thanks.
By Jess 11/24/2007
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.
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