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Old 12-28-2009, 07:23 PM   #1
Judy from Boise
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Join Date: Aug 1999
Location: Beautiful Boise,Idaho
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Turkey stock question

My family likes homemade turkey soup......so my new routine is I buy a package of bundled turkey drumsticks(0.97 cents a pound) and I cook them in my crockpot (with spices) till they are ready to fall off of the bone.
I save the juice into a bowl and pop it into the fridge.
Then I pick off all of the meat
Then I put the bones a scraps back into the crockpot with water to cover, and cook.
The I stain the the broth into another bowl and pop into the fridge.

So, at the end I have a nice bowl of Turkey
The first bowl of "stock" which cools to a very firm gelatin
The second bowl of "stock" which firms to a semi solid gelatin

I make the soup with meat, veggies, a third stock from the first bowl, and two thirds stock from the second bowl. It tastes great, but afterwards I have not been feeling so great, like it was too rich.

So.......should I be diluting down my gelatin based stuff down?
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Old 12-29-2009, 12:28 PM   #2
Join Date: Feb 2008
Posts: 458

I do; I usually use a bit of water or canned turkey stock, if I can find it.

I only cook the bones once (pop the carcass in a stockpot with carrot, celery and onion then strain, fridge and de-fat).
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Old 01-18-2010, 07:23 PM   #3
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Posts: 742

de-fatting is the key! Also husband and I roast the turkey in the oven...this helps.
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