Every year, we have turkey for Thanksgiving. Sometimes it's a bird I raised, sometimes it's from another person's farm, and occasionally, it's Butterball. This year, the first major holiday since my father passed away, we went the store route. My "real" job kindly provided gift certificates toward turkey purchases, so it was pretty good.
Since it was only five of us at the table, a 18lb bird was a little bit of overkill, but I did request leftovers! We had leftovers! Here is where "stretching" the turkey comes into play, and today's photo blog. I'll go through how I make turkey stock and turkey stock with meat for future use, but pressure canning!
I love to can, and there isn't a whole lot you can't can. Always can safely. Botulism is not cool. Today's pressure canners are safe, and aren't scary. They even have electric ones you plug in and go! I have a fantastic pressure canner, a Christmas gift last year from my husband, since I was borrowing a friend's canner for a while.
Anyway...to get to it...
Behold the leftover turkey. It's a mess :)
Make sure to check out the underside of the turkey - there is often more meat there too!
Now the work part. Separate the skin and fat, the meat, and the bones/gristle, other stuff. I have an extra bowl with the crispy skin, which I ate. Top is the carcass with bones and gristle, with some onions and garlic. Bottom is all picked meat. Right is the fat and skin - I simmered that down and rendered the fat out for cooking, and chopped and froze the skin crispy bits for cracklin's.
This is where we make stock. I have onions and garlic, some celery seed, a bit of olive oil and some fresh ground pepper. I didn't have carrots or celery, but those also go well in the stock. We want to use the bones and gristle for the stock.
Place the pan of the goods in the oven at 400 degrees. Roast it until it's all nice and browned. Depending on how many bones and such you have, it may take a while. Mine took about 45 minutes. Warning!! Your house will smell AWESOME!!
Once everything is roasted well and smells great, move it from the roaster to your stock pot or stock pots. I had a lot of turkey bones here, so I made two stockpots up. It doesn't have to be perfect, we will combine them later.
Note - boiling the bones will cause extra calcium to leach out as well, sometimes making a gritty sediment. It's not harmful, but it's not pretty.