Simple Wild Turkey Stock
I DO NOT THROW AWAY WILD TURKEY BONES!
I never throw away wild turkey bones or any other part of the bird I don't plan on cooking. I save them to make this simple, yet essential, ingredient in The Larder.
Whether I plucked or skinned the wild turkey, this recipe works either way. Even the scraps can be put to good use.
Why save all those scraps and take the time to make something so simple? It's simple. I want the flavor of the wild turkey to shine. A little salt helps bring that flavor forward without getting in the way.
Once it's finished, you've got the perfect ingredient to build wild turkey flavor into just about any dish. Instead of relying on the meat alone, you can carry that flavor through every layer of a recipe with this simple wild turkey stock.
That's the beauty of a good stock. It's another way to use the whole wild turkey, and it gives you a foundation for better cooking down the road.
Ingredients
Yield: 2 quarts (½ gallon)
Total Cook Time: 7 hours
2 pounds wild turkey bones, neck, or scraps
3 quarts water, or enough to cover the bones
1–3 teaspoons salt, to taste
Method
Rinse the bones, neck, and scraps under cold running water to remove any debris.
Add the turkey to a stockpot and cover with water.
Bring to a simmer, then reduce the heat to maintain a gentle simmer around 190–200°F for 1 hour.
During that first hour, skim any foam or impurities that rise to the surface and discard them. By the end, the stock should be looking relatively clear.
Transfer the stock and turkey pieces to a slow cooker set to low.
Add 1 teaspoon of salt, cover, and continue cooking gently until you've reached 7 hours of total cooking time. Check the temperature periodically with a thermometer to make sure the stock stays at your intended cooking temperature.
Taste, reflect, and adjust the seasoning if needed. Remember, you can always add more salt later, especially if you're using the stock to build a sauce or soup.
Strain through a fine-mesh sieve lined with cheesecloth, discarding the solids.
If using immediately, proceed with your recipe. Otherwise, cool the stock promptly and refrigerate or freeze it for later use.
Chef's Notes
Every slow cooker is different. Mine has three settings: Keep Warm, Low, and High. On Low, it maintains my stock at around 190°F. Yours may run hotter or cooler, so don't rely on the dial alone. Check the temperature periodically with a food thermometer and adjust the setting as needed.
Cooling and storage: Stock needs to cool promptly after cooking. Divide it into smaller portions or shallow containers to help it cool quickly, then refrigerate. Use refrigerated stock within 3–4 days or freeze it for longer storage. Avoid leaving a large pot of stock sitting at room temperature to cool.
A little salt goes a long way. I start with just 1 teaspoon and adjust from there. If you're using the stock in a sauce, soup, or another dish that will reduce during cooking, it's better to keep the stock lightly seasoned and finish the seasoning in the final dish.
Put the Whole Bird to Work
This recipe makes use of the whole bird and gives you another layer of wild turkey flavor to work with. Whether you're making a soup, building a sauce, or pouring it all over Morel Stuffed Crepes, a little homemade stock can go a long way.
It's a simple technique, but that's often where the best cooking starts.
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The Larder — Crafted from the Hunt
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