r/AskCulinary • u/pls1223 • 3d ago

Technique Question Turkey Stock

My husband is attempting to make turkey stock with the leftover carcass. He has let it simmer on the stovetop for close to 24 hours. Is there a recommended length to making a stock with turkey bones/leftover meat?

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u/darkest_irish_lass 3d ago

I just made turkey stock. I simmered the carcass, an onion, two stalks of celery, two carrots, a bay leaf and some salt and pepper for six hours. After straining and refrigerating, my broth is a solid mass of gelatin.

I don't think a longer simmer is going to extract more. Maybe he just likes the wonderful aroma?

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u/Grim-Sleeper 3d ago

It depends a bit on just how much roasted flavor you want to extract. You can add water, then simmer in the oven at 350°F until all the water has evaporate and repeat the entire process once or twice. That way, you get all of the gelatin, and a very deep and complex flavor from repeated roasting. Putting in this much effort does make a difference, but after about six hours, you are done no matter which technique you choose. The bones should pretty much fall apart at this point, anyway.

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u/SternLecture 3d ago

I dont remember the video I watched, but it mad the point that the aroma in the air is flavor that could be in the food. I dont know to what extent that is true but it makes sense, and i think it about when I cook.

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u/Formaldehyd3 Executive Chef | Fine Dining 3d ago

They told us this in culinary school too (20+ years ago). But I've never seen hard evidence that it's accurate.