Comments on: Turkey Stock: Oven Method

By: jackiecat

jackiecat — Sat, 05 Dec 2009 01:57:59 +0000

Sadly, my oven couldn’t hold the lower temp! It’s right on according to an oven thermometer for the higher temps, but when I checked it after an over night cooking of the stock, the stock was just body temp. Tossed it! Too sad!

By: Terry

Terry — Wed, 02 Dec 2009 13:26:25 +0000

Hi Michael, thanks for the recipe. Can you explain why you don’t add the aromats from the start? The answer may well be in your Elements of Cooking, but I moved house and my books are still in boxes…

cheers, Terry

By: Veronica

Veronica — Wed, 02 Dec 2009 09:09:11 +0000

This is the best stock I’ve ever made. I’ve made stock with carcasses before but they didn’t have this much flavor. This is the only method I will use to make stock from now on. Thank you, Mr. Ruhlman, for sharing this!

By: Love&Sandwiches

Love&Sandwiches — Wed, 02 Dec 2009 04:01:35 +0000

I LOVE the illustration! It makes me want to roast a turkey all over again just so I can have a party in my pot with the carrots and onions! Yum! Where can I find a copy of Pierre’s book?

By: John Jezl

John Jezl — Wed, 02 Dec 2009 00:02:04 +0000

I remembered this tip from last year. While I didn’t make dinner this year (and dad always makes turkey soup with the carcass), I did take advantage of the prices and got at “fresh” unbrined turkey and made tart cherry turkey sausage and herb brined smoked turkey breast from Charcuterie. Once I stripped the meat from the carcass, I roasted it off and made stock out of it.

Two questions…

I’ve just started pressure canning stocks (though I still use the oven method for making them as opposed to pressure cooking them). Should I expect any flavor degradation in the finished product vs. freezing?

Also, I noticed a 200 degree oven was recommended. I keep a thermometer in my stock to maintain it at 190 degrees and find that I need to set the oven closer to 225-250 degrees to keep the stock from dropping in temp. Does this make sense or do I just have a lousy oven that is completely inaccurate at low temperatures? (well, I actually do have a lousy oven that’s inaccurate at ALL temperatures, but not sure if that’s the real cause here)

By: Michael Ruhlman’s Turkey Scraps… – kitchenscraps

Michael Ruhlman’s Turkey Scraps… – kitchenscraps — Tue, 01 Dec 2009 20:27:55 +0000

[...] Check out Micahel Ruhlman’s recipe for the liquid gold and enjoy the fun spins he puts on a cl… [...]

By: Christine

Christine — Tue, 01 Dec 2009 18:34:54 +0000

Happy Holidays!
I’m new to your site. In fact I just found you in October. The great writing, yummy recipies and beautiful photography made me “favorite” your site almost instantly. So, here’s the however…

While the new layout of your site is very user-friendly, I feel the new look does not showcase food or photog favorably. I’m a graphic artist and I have to say, your original colors were much richer and more food/photo friendly. The overall sepia tone/gray is a downer. Sorry for the harsh comments. Thank you for all you do.

By: Mike

Mike — Tue, 01 Dec 2009 16:26:52 +0000

Michael,
My wife and I made soup from the carcasses of two turkeys l/o from Thanksgiving. We both noticed a distinctive and not agreeable odor as we prepared the stock, then soup. She did the original dinner and initial work on the soup prep, so we weren’t on this together til I left some of the finished soup for her last night, with an urgent note to taste it before taking it to work for lunch. This morning she tasted and, in a head-slap moment, recalled we had a problem last year with a heavy, somewhat “salt” (not table salt) taste in the same situation. I realize that water (and perhaps salty solutions) are injected into some birds, and some are brined. The taste doesn’t seem to be ordinary salt. (We are both somewhat chemlab trained and realize there are “salts” other than NaCl) Some birds are frozen by immersion in propylene glycol solution (non-toxic anti freeze) and I suppose this could be the culprit. We are both quite experienced at broths and have only encountered this issue in the last few years; Kosher, frozen and fresh birds. Have you heard of anything like this?

By: Jan

Jan — Tue, 01 Dec 2009 16:15:32 +0000

Next time I’m in a house at holiday time, I will definitely try this route. Ilive on a sailboat in the tropics, so oven time is limited to an occasional pie. I did really appreciate the encouragement to go ahead and make stock a day or 2 before the big day. Like another reader, I did it in a pressure cooker. While it was not a perfect stock, it made a wonderful gravy and my husband was thrilled about that. So thanks for the nudge!

By: Peggy

Peggy — Tue, 01 Dec 2009 15:02:10 +0000

Three days. My turkey stock sits in the oven at 190° for three days. I don’t add the vegetables until the last 24 hours, and the herbs until the last 4. I do add the feet once they’ve been cleaned. By the end of the third day, there is no connective tissue left, it has been dissolved into the stock. Once it is cooled, the stock is more like jello than soup, which testifies to the collagen and gelatin in the final product. Medicinally, there’s just nothing better for aching joints.

By: Kristine

Kristine — Tue, 01 Dec 2009 14:45:32 +0000

I made stock this way last night for gravy to make Turkey Pot Pie. Woke up this morning and it smelled liked I’d roasted a turkey. Never has my stove top stock smelled this good. And I hadn’t even added the aromatics yet. Thanks so much for the tip.

By: dsi r4

dsi r4 — Tue, 01 Dec 2009 09:03:52 +0000

I just love soup. Looks so delicious and tasty. I definitely going to try this. Its mouthwatering recipe. Thanks for sharing.

By: Chuck

Chuck — Tue, 01 Dec 2009 03:39:26 +0000

We got a slow cooker one year for Christmas. It is the perfect stock maker. Definitely uses less energy than the oven. You’d be amazed at the amount of gelatin in a chicken stock after twenty hours in the crock pot.

By: Susie Godsey

Susie Godsey — Mon, 30 Nov 2009 19:43:19 +0000

Tried to check out new format last night and couldn’t…”no server” or something. Anyway just an FYI…Good Looking change…much easier to read and also easier on the eyes…not so bright!

Like Ratio! Now I guess I have to get your other damn book!

Good job.

By: Nicholas L. Hall

Nicholas L. Hall — Mon, 30 Nov 2009 18:43:02 +0000

Any point in doing a remouillage (sp?) with a turkey caracass?

By: MattG

MattG — Mon, 30 Nov 2009 17:45:48 +0000

This year, I premade my stock like this based on the previous post that described the approach It not only relieved stress by allowing me to make gravy at my leisure, it saved me when I miscommunicated directions to a helper meant I didn’t have any other juices to use!

By: Caitlin

Caitlin — Mon, 30 Nov 2009 17:27:09 +0000

Oops – Elements – but they are essentials too!

By: Caitlin

Caitlin — Mon, 30 Nov 2009 17:25:28 +0000

Since reading Essentials, I have been making my chicken stock via the oven and love it, so made turkey stock this weekend with this method too. And then I went the tortilla soup recipe, but I too waited until today to post … oops!

Oh, and Ann, if Michael doesn’t respond first – it’s no lid. One time I accidentally covered it, and my 4 hours were a waste – with no evaporation, not much happened in there…

Love the new look!

By: Ann Hogsett

Ann Hogsett — Mon, 30 Nov 2009 16:45:25 +0000

One question: Lid? No lid? Or is this a “duh” question? New look is wonderful.

By: Spencer K

Spencer K — Mon, 30 Nov 2009 15:59:53 +0000

If only you put this up the the day before and not 2 days after Thanksgiving. =(