The foundation of a good meat stock follows the same vein of preparation. The key is to leach out the gelatin and collagen-rich parts from the animal carcass through an extended simmering process. Turkey stock production, the base of numerous fine delicacies, proves to be the desired outcome of a successful boil.

A common question I get is here at the country store is “What’s the difference between a turkey broth and a turkey stock?”

The simple answer is:

• Broth: A strained liquid, extracted from protein tissue, containing the essence of chicken, beef or fish. Simmering the meat in clear liquid imparts the flavor of the protein. Minimal seasoning is added.
• Stock: A strained liquid resulting from lengthy cooking and reduction of water, bones, meat, vegetables and seasoning. Simmering or pressure cooking the ingredients in clear liquid extract the hearty elements that form a base for soups and sauces.

A quick search across the internet will yield thousands of protein powered stock ideas with a myriad of flavoring agents. We keep it simple with the basic vegetable mix of rough chopped celery, carrots and onions. I add the trinity of a traditional bouquet garni. That is made up of parsley stalks, bay leaves and thyme. You can toss in an optional dozen black peppercorns.

Once you have gathered your flavor agents, retrieve your Turkey Carcass. Place it all in your stock pot and start the extraction/reduction simmer.

This recipe will yield a savory stock after the suggested simmer time. The images show the use of a stove-top pressure cooker. Using a traditional Insta-pot type cooker allows the ingredients to meld together at temperatures that rise above 212°F. Using pressure cookers will cut your preparation time in half.

---