Can You Make Stock From a Fried Turkey Carcass?

Fried turkey is a delicious holiday tradition for many families. But once the meat is gone, you’re left with a carcass that seems destined for the trash. However, before you throw that turkey skeleton away, consider turning it into homemade stock or broth. You can easily transform the bones and drippings into a flavorful liquid that makes gravies, soups and more taste even better.

Turkey stock also called turkey broth, is made by simmering turkey bones, meat scraps veggies and aromatics in water for several hours. This extracts gelatin, nutrients and deep flavor from the ingredients. The end result is a tasty brown liquid that makes an incredible foundation for all kinds of dishes.

Most people make turkey stock after roasting a whole bird for Thanksgiving or another holiday. But you can also use the bones left over from a fried turkey. The process is almost exactly the same.

Compared to store-bought broths and stocks, homemade has some advantages:

• Richer, more genuine turkey flavor
• Control over ingredients and quality
• No added preservatives
• Economical – gets multiple meals from one turkey

Once you learn how to DIY it, you may never go back to the canned and boxed stuff!

Prep Work for the Carcass

Before simmering your fried turkey carcass, it helps to do some prep work This little effort makes for better stock

• Pick off any bits of meat left on the bones. You can chop and add them back later for flavor and nutrients.
• Break up the carcass with your hands or shears. More exposed surface area means better extraction.
• Add back any turkey drippings from the bottom of the fryer or roasting pan. These are loaded with flavor.
• Roughly chop aromatics like onion, celery, carrots and garlic. Their flavor will permeate the stock.
• Gather herbs, peppercorns and a bay leaf. These will make the liquid taste amazing.

Simmering the Stock

Once your ingredients are prepped making the stock is simple

• Place the carcass, bones, drippings, veggies, and aromatics in a large pot. Cover with water by a few inches.
• Bring to a boil, then reduce heat and simmer. Partially cover and cook at a lazy bubble for 2-4 hours.
• Skim off any scum that floats to the top as it simmers. Keep an eye on the water level and add more as needed.
• When done, strain out the solids through a mesh strainer. Pick out any remaining bits.
• Cool, then refrigerate to let the fat rise and harden for easy removal.
• Scrape off the solidified fat before using or freezing the stock.

And that’s all there is to it! With minimal hands-on time, you can make quarts of delicious turkey stock.

Unique Flavors in Fried Turkey Stock

What makes stock from a fried bird special? Deep frying imparts some signature flavors you won’t find in a roasted turkey stock:

Smokiness – The high heat of the oil causes browning reactions that create smoky notes. This adds depth.

Richness – More fat and crispy skin get rendered out during frying. This comes through in the stock as a rich mouthfeel.

Savoriness – Frying increases umami compounds like glutamates that enhance the savory taste. Your stock will taste naturally delicious.

Even after straining, those residual flavors come through beautifully. They give this stock a complexity you can’t replicate any other way.

Time-Saving Tips

Simmering stock for hours takes patience. Here are some tips to make the process more efficient:

• Use a pressure cooker to cut the cook time significantly. Just 20-40 minutes under pressure extracts lots of flavor.
• Prepare and chop ingredients ahead of time so they’re ready to go.
• Make big batches and freeze in portions. Thaw as needed for quick stock anytime.
• Add a spoonful of gelatin to help the stock thicken and gel better.
• Use a slow cooker so you can walk away and not have to babysit it.

With the right gear and some planning, homemade stock can be very hands-off. The flavor payoff is worth the minimal effort.

Delicious Ways to Use Turkey Stock

This versatile liquid gold can be used in all sorts of recipes:

• Gravy – For Thanksgiving or any roast, turkey stock is the secret to great gravy.

• Soup – Substitute stock for water in any soup recipe for deeper flavor.

• Risotto – Use as the cooking liquid to infuse rice dishes with taste.

• Sauces – Deglaze pans with stock instead of water or wine.

• Stews – Braises and stews shine when made with stock rather than water.

• Cooking grains – Cook rice, quinoa, etc. in stock for extra savoriness.

Anywhere you’d use broth, substitute turkey stock. It makes everything taste amazing!

Storing and Freezing Stock

To get the longest shelf life, proper storage is key:

• Cool stock completely before storage. Freeze in air-tight containers.
• Glass jars or freezer bags work well. Leave headspace for expansion.
• Label containers with the type and date before freezing.
• Frozen stock keeps for 2-6 months.
• Refrigerate for 3-5 days if using soon.

For convenience, freeze stock in ice cube trays. Pop out cubes to thaw just what you need. You’ll be so glad you have this flavor powerhouse on hand!

Don’t toss that picked-over fried turkey carcass just yet! With minimal effort, you can make quarts of delicious, nourishing turkey stock from it. Simmer the bones to extract maximum flavor and nutrition. Enjoy this versatile stock in soups, gravies, sauces, and more. Making your own is inexpensive, customizable, and lets you get the most out of your holiday bird.