turkey broth

So now you have turkey carcass and the whole time you were probably thinking so why not just bake an ostrich already and get over the large bird fetish once and for all, or perhaps three or four roasted chickens from Sam's Club will probably do as well for next year, but what is to be done with that large ugly dead bird now that you've picked it apart like vultures?

For years I saw my mum throw those away. For years I saw her start the bird cooking on extreme low overnight. Then one holiday in Breckenridge a friend cooked a brined turkey rapidly and it was the most tender turkey I ever had. It has not been surpassed. When the white meat is cut it folds, that is how tender and moist it is. So I asked Mum, "Why do you bake it so slowly?"

"So it comes out nice and moist."

It does not come out nice and moist. She thinks it does but it does not. "what would happen if you cooked it fast?"

"I don't know. Never tried it."

She does not care for cooking all that much so the idea of doing it fast is automatically appealing, anything faster is better, she tried it and for the first time ever her turkey was not completely dried out.

But she still throws away the carcass. Gets rid of it quickly as possible. Neither her nor Dad ever did know the very best broth you can have comes from those bones.

Here's how.

Break all the large bones with pliers to expose marrow. Include all the junk and scraps. Spread out in a baking tray and roast until darkened. Douse with liquid to lift off everything stuck on the tray. Place roasted bones into a large pot, largest you've got. Add water to cover. Add a few bay leafs, whole onion cut in half, full garlic bulb cut in half, celery stalks, carrot chunks, peppercorns, salt.

Boil.

Strain  with colander all the bones and junk wrap in plastic bags discard.

Strain with fine mesh strainer to catch small exhausted particles.

Chill. Best in a tall container.

Remove cap of fat that forms from chilling. Determine how much of that you want to save. If the remaining layer is solid gelatin then you win the turkey broth blue ribbon first prize and the admiration of your peers.

If there is a layer of gelatin and then a liquid layer, don't worry, there is hope for you next time. It means there was not so much marrow captured from the roasting and boiling. Mix both layers to reheat for even distribution.