I did this for the first time this year, albeit on a much smaller scale.
Based on past experience where someone else left bone broth on high heat for too long, I was expecting my stock to taste horrible.
20-ish hours on low with some salt, add thyme and cornstarch slurry (for gravy), and it was way better than I expected. I actually had to stop myself from drinking the broth plain before making the gravy, after having a cup or two plain.
Juano_Guano on
Not a pro chef, but I use my carcass to make stock and soup every year. The last two years I have smoked my turkey on a wood burning offset. While the flavor profile on thanksgiving day is excellent, smoke flavor from the carcass infuses into the stock and makes a delicious flavor profile.
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I did this for the first time this year, albeit on a much smaller scale.
Based on past experience where someone else left bone broth on high heat for too long, I was expecting my stock to taste horrible.
20-ish hours on low with some salt, add thyme and cornstarch slurry (for gravy), and it was way better than I expected. I actually had to stop myself from drinking the broth plain before making the gravy, after having a cup or two plain.
Not a pro chef, but I use my carcass to make stock and soup every year. The last two years I have smoked my turkey on a wood burning offset. While the flavor profile on thanksgiving day is excellent, smoke flavor from the carcass infuses into the stock and makes a delicious flavor profile.