I'm running a bit of a crazy show this thanksgiving, and wanted some direction – I'm making Kenji's deep fried Turchetta – https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe
I'm going to be dry-brining and SVing the dark meat to deep fry as well, but that leaves me with the carcass – scrap meat and bones, not totally sure where to go with it.
My first thought is to roast the carcass and then make a broth from it to use for gravy and soup, but was wondering about direction there – anyone roasted just leftover bones and carcass meat from raw before? Time and temperature recommendations for the oven?
by MustangDuvall
16 Comments
I think your first thought is on point.
Insta pot for about a hour..makes the best broth.
I buy 3 turkeys at Thanksgiving. I vaccum seal 2 sets of breast’s and 2 sets of thighs/legs. That leaves me 3 sets of bones to make stock with. I have a pressure cooker, so I don’t roast the carcasses.
Roast the bones at 425F for an hour or so. Include the skin and anything else you’d use from the turkey to make stock. Then use the pressure cooker with your stock recipe.
Here you go! https://www.seriouseats.com/brown-turkey-stock-recipe This calls for using the roasted or fried bones at 450f for 45 minutes. But I’ve done the same thing with raw chicken bones and raw beef bones (just did this yesterday) with no issues. Just check on them and rotate the bones every so often. Sometimes I drop it down to 400 if they are browning too quickly. Edit to add: please post the results of the turkey porchetta!! I would love to see it!
stick it in the oven until it turns brown. Just a bit. If it is too dark it will taste burnt.
Just drop it in a pot, couple bulbs of garlic halved, couple carrots chopped, couple stalks of celery chopped, an onion quartered, some thyme or rosemary if you’ve got it. Fill with enough water to cover everything. Simmer for 3-4 hours, remove all the solids, simmer another hour or two, strain into a container and cool then fridge/freeze. I use it for the gravy and stuffing, and then leftovers soup for the rest of the week.
Broth
Crab bait
How do you handle the dark meat with the SV? What time and temp? I’m doing the same and not sure if I should just drop it in the fryer or SV it first.
I’ve made broth from the raw bones and carcass meat without roasting. This can be done while the meat is being brined and roasted. The resultant broth is a great base for making gravy — roasting the bones before hand will just add flavor to the broth.
We use it to make a great turkey congee every year
Turkey & Sausage Gumbo, of course!
Make stuffing and put it in the carcass bones.
Yes do it. I keep the gelatinous broth in a jar in the fridge and use it whenever I need a little moisture in the pan – it adds flavor instead of watering down.
I use the crock pot to make broth with carcasses usually. And a lot of meat will fall off too, which can be used in soup or whatever else I’m doing with the broth