We always hear about the merits behind using every part of the animals we eat.
Who wouldn’t want the satisfaction of knowing nothing went to waste in the kitchen? To aim at being stewards of the land and resourceful with our food, we suggest making a broth from the leftover parts of your turkey. Our turkey recipe recommends removing the back of the turkey.
This, along with the neck included with your Farmer Girl Meats bird, can be sautéed with vegetables, seasoned, then boiled in water for a few hours to create a delicious home-made broth.
Broth is a great way to make your food go further, and there’s a good chance you’ll end up with a lot. Put your broth in the freezer and have a delicious, healthy soup base prepared for those busy nights when cooking might otherwise become a chore.
How To Make Pasture-Raised Turkey Stock
Serving Size: 12 servings
Prep Time: 10 min.
Cook Time: 2 hrs.
- Turkey neck and backbone from your pasture-raised turkey
- Cooking Oil
- 1 Large diced onion
- 1 Cup of diced carrots
- 3 stalks of celery Rosemary
- 6 quarts water
- Any other vegetables you may desire
- Kosher salt
- Dice all vegetables, then heat oil on high heat so your oil is shimmering.
2.) Sear both sides of turkey neck and backbone
3.) Take meat out and move to a plate
- Using the same stock pot, sauté the veggies using medium-high heat for 5-10 minutes.
- While sautéing veggies, sprinkle salt and pepper and then stir in bits of meat from the bottom of the pan.
4.) During the Last Few Minutes of Sautéing
- Add the sprigs of rosemary to release the flavor.
- Once done, add meat back into the stock pot over medium heat and add water. Bring to a boil, and simmer until the meat comes off the bones- approx. 2 hours
There you have it! I hope you enjoy this recipe to make Pasture-Raised Turkey stock!