Turkey Meat Stock, Traditional

Source

Monica Corrado

Ingredients

Display units in Metric

4-6		pastured turkey thighs or legs or a combination
2-3	tablespoons	duck fat schmaltz, ghee, or pastured butter
1	medium	organic onion quartered
4		medium-large organic carrots cut into 1-inch coins
4		ribs organic celery chopped (do not use celery if you are on Intro GAPS)
1	cup	cremini or other organic mushrooms, sliced (optional)
		Several sprigs organic thyme
4-5		organic garlic cloves smashed and peeled
		Good quality salt such as Celtic, Baja Gold, or Real Salt
	Handful	organic black peppercorns
		Pure water to cover by 1-2 inches (not RO. Spring water is best; filtered water next)

Prep your vegetables. Set aside.

Heat your chosen fat in the bottom of a large Dutch Oven (6-8 quart) over medium heat. When the fat has melted and the pot is hot (3-5 minutes on medium heat, usually), place the turkey thighs skin side down (or the legs) in the pan, and sprinkle them with good salt. Brown for about 5 minutes. The skin should be golden brown. If it is not, then cook for a few minutes longer.

When they are done, turn them over, sprinkle with salt, and brown the other side. After about 5 minutes, add the water to cover by 1-2 inches. Add the vegetables and raise the heat. Bring to a boil, and skim and discard the scum. Turn the heat low and add herbs. Cover with lid and cook for about 3 hours. (Test at 3 hours. If not done, cook another hour.)

When the turkey has cooked through, spoon the vegetables into a bowl and adorn with pastured butter and good salt. Place the turkey on a platter and put the stock in mugs for everyone to drink, adding more good salt to each mug. You may also make gravy from some of the stock if you wish. (Recipe below.)

Should you have anything left at the end of the meal, you may pull the meat off the bones and place it and any vegetables into the remaining stock. Season it up, and you have a stew!

Prep your vegetables. Set aside.
Heat your chosen fat in the bottom of a large Dutch Oven (6-8 quart) over medium heat. When the fat has melted and the pot is hot (3-5 minutes on medium heat, usually), place the turkey thighs skin side down (or the legs) in the pan, and sprinkle them with good salt. Brown for about 5 minutes. The skin should be golden brown. If it is not, then cook for a few minutes longer.
When they are done, turn them over, sprinkle with salt, and brown the other side. After about 5 minutes, add the water to cover by 1-2 inches. Add the vegetables and raise the heat. Bring to a boil, and skim and discard the scum. Turn the heat low and add herbs. Cover with lid and cook for about 3 hours. (Test at 3 hours. If not done, cook another hour.)
When the turkey has cooked through, spoon the vegetables into a bowl and adorn with pastured butter and good salt. Place the turkey on a platter and put the stock in mugs for everyone to drink, adding more good salt to each mug. You may also make gravy from some of the stock if you wish. (Recipe below.)
Should you have anything left at the end of the meal, you may pull the meat off the bones and place it and any vegetables into the remaining stock. Season it up, and you have a stew!

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.