I bought a 14 lb frozen bird last week, it's been thawing in the fridge since Friday. Prep starts today. It was nicely thawed this evening and I took the time to Spatchcock. Cleaned it up, it'll dry brine in the fridge.
I decided to follow Chef Tom's lead and make turkey stock. Backbone, bag o' parts, carrots, celery, onion. Savory herbs as he used. It's been simmering on the stove for 2 hours, a few more hours to reduce. The kitchen smells wonderful!
This will make a good turkey gravy. Last year I screwed up big time and over salted my gravy. Had to make an emergency gravy, wasn't that great.
My wife asked if I'd added salt to it. Very little with the veggies. It's unsalted stock, not the base for soup.
More prep work tomorrow. No stress. :tongue:
I hope prep for others is going well.
I decided to follow Chef Tom's lead and make turkey stock. Backbone, bag o' parts, carrots, celery, onion. Savory herbs as he used. It's been simmering on the stove for 2 hours, a few more hours to reduce. The kitchen smells wonderful!
This will make a good turkey gravy. Last year I screwed up big time and over salted my gravy. Had to make an emergency gravy, wasn't that great.
My wife asked if I'd added salt to it. Very little with the veggies. It's unsalted stock, not the base for soup.
More prep work tomorrow. No stress. :tongue:
I hope prep for others is going well.