turkey

The Canning Couple: Turkey Stock

In our recent Getting-Started Guide to Canning post, we introduced Matt and Marsha Wood, our very own “Canning Couple.” In this post, Matt and Marsha use their holiday leftovers to make turkey stock.

By Matt Wood, Data Network Manager

Cleaning up after the family Thanksgiving get-together, my sister-in-law got onto Marsha about the turkey and bones that she was just going to throw away. I suggested turkey stock in the pressure cooker. Marsha looked up a recipe for turkey stock on the Internet, but doesn’t remember the site she found it on. It called for bay leaves, salt and pepper with carrots onions and celery, and enough water to cover the bones. I later found Pressure Cooker Diaries with general directions.

What we used

  • Pressure canner
  • Turkey bones
  • Celery, carrots and an onion
  • Salt, Pepper, Poultry seasoning
  • 7 quart jars, 6 ½ pint jars, zipper freezer bags
  • New lids and bands

Making the stock

  1. Cut up 4 stalks of celery, 6 baby carrots and 1 onion into a 22-quart pressure canner.
  2. Place turkey bones with a little meat into the pressure cooker.
  3. About 1 tablespoon each of poultry seasoning, salt and pepper. We didn’t have any bay leaves.
  4. I added 14 quarts of water – enough to cover the bones by 2 inches. ( I did not think about breaking up the bones as it is a 22 quart pressure canner!)
  5. Close and lock the lid.
  6. 12-quarts-stock-jpgHeat the pressure canner until steam starts to escape from the regulator vent. This took over an hour because of the amount of liquid.
  7. Once the weight giggled I checked and the pressure was 15 pounds per square inch (PSI). Lower heat to just maintain 15 PSI.
  8. Process for 45 minutes.
  9. Remove from heat, let pressure cooker cool. This took several hours.
  10. Once cooled, remove the bones, then strain.
  11. I brought the stock back to a boil adding some additional poultry seasoning and salt.

Can the stock

  1. Please see previous posts and the National Center for Home Food Preservation for complete canning directions.
  2. Wash pressure cooker, jars, rings and new lids. Preheat jars and lids.
  3. Fill jars with stock within 1 inch of the top of the jars.
  4. Place bottom plate and 4 cups of water in pressure canner.
  5. canned-turkey-stockPlace 7 quarts in bottom of canner, Then insert spacer, place ½ pint jars in canner.
  6. Lock lid on canner.
  7. Heat on high until weight giggles and pressure is at 15 PSI, reduce heat process for 25 minutes.
  8. At end of processing time, remove from heat and let the canner cool.
  9. Once pressure reaches 0 and the canner is cool, unlock and open the lid.
  10. Remove the jars from the pressure canner using a jar lifter and place upright on a towel, allowing to cool undisturbed for 12 to 24 hours.

I did get a bunch of jars of stock. I also put some of the stock (5 or 6 quarts) into freezer bags, laid them flat on cookie sheets and put them in the freezer.

frozen-turkey-stock

I had about a quart left that I made turkey and dumplings by substituting turkey for chicken in Paula Deen’s recipe.

Turkey Talk: The Ins and Outs

By Bonnie Dunn, Tabitha Surface and Robin Turner, Extension Agents

Thanksgiving is a time for good food and drink with family and friends, but the common centerpiece of the holiday dinner – especially Thanksgiving – is turkey. And while delicious, turkey does have its own set of preparation steps that must be carefully followed to ensure it is cooked appropriately. Here are a few guidelines that will ensure all your guests remain happy and healthy during your “turkey day” festivities.

Thawing: There are a few ways to thaw a turkey, but the best is to thaw it in the refrigerator. This will allow the turkey to thaw at the proper temperature, which also slows the growth of harmful bacteria. If you must use water to thaw your turkey, make sure the water is cold and drain it frequently to maintain the cold temperature.

Next, remember the letters “CSCS!” when the real turkey prep begins: Clean – Separate – Cook – Clean Up.

Clean: Wash hands, utensils, surfaces, and fruits and vegetables. Do not wash the turkey or eggs.

Separate: Keep all the meats separated from other food items by using separate cutting boards, utensils and towels. Wash your hands when switching from one utensil or recipe to another. Keep a sink full of clean, soapy, hot water to wash your hands as you are preparing each recipe. This ensures that no cross contamination occurs.

Cook: Yay! It is time to put the turkey in the oven. Try these helpful hints for a safe, delicious holiday!

  1. For a quick clean-up, purchase a turkey cooking bag at your local grocery store. This not only saves time on cleaning but also makes for a more moist and flavorful dinner.
  2. When stuffing is cooked inside the turkey, it is more moist and flavorful, but it absorbs some of the fat from the bird, so keep that in mind when calculating your caloric intake.
  3. Stuffing can be a source of foodborne illness, especially if placed inside the bird. Make sure all cutting boards, spoons, bowls and hands are very clean when preparing the mixture. Never stuff the bird before you are ready to bake it. Do not pack the cavity tight as the center may stay at the “temperature danger zone” too long.
  4. Baking stuffing separately from the turkey is safer and produces a lower-calorie side dish. If the stuffing is made early in the day, mix it very quickly and place in a prepared baking dish. Cover tightly and refrigerate immediately. When ready to bake, remove it from refrigerator and place directly into the preheated oven. Test to make sure the stuffing has heated all the way through before serving

 Clean up: Do not leave your Thanksgiving dinner out on the table beyond two hours after having taken it from the oven/stovetop to the table.

If you want to cook your turkey unstuffed, add extra flavor by placing the following items in the cavity of the turkey: one celery rib, one onion cut in half, and one whole carrot. Otherwise, try our Healthy Holiday Stuffing recipe below.

 

Healthy Holiday Stuffing:
Serves 8

Ingredients
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cup de-fatted turkey broth or 1 cup low-sodium non-fat chicken broth
1 cup sliced raw mushrooms
1 8-oz. package of seasoned stuffing mix
Non-stick cooking spray

Directions

  1. Wash, peel and finely chop carrots, celery and onion. Place in a medium saucepan with broth and bring to a boil. Cover, turn heat down and simmer for 5 minutes.
  1. Slice mushrooms. Heat nonstick skillet over medium heat. Remove from heat briefly and spray with non-stick cooking spray. Return to heat and add mushrooms to saute.
  1. Place stuffing mix in large bowl. Add mushrooms and vegetables in broth. Toss lightly with a fork.
  1. Spray baking dish lightly with cooking spray. Spoon stuffing into baking dish. Cover tightly with foil. Bake at 325 degrees.
  1. If you choose to stuff your turkey, be sure to do it loosely.

Nutritional Values
Calories: 120
Sodium: 387 mg
Carbs: 25 g
Protein: 4 g
Fat: 1 g

Exchanges:
1 starch/bread and
1 vegetable

 

For additional information refer to: CDC Thanksgiving Food Safety