Time for Turkey Stock - Thanksgiving Series

I prefer to make turkey stock about a week or two before Thanksgiving.  I make a lot of it, in order to make gravy, and also to have it ready for my favorite post-Thanksgiving turkey soup.  I prepare for my leftovers!  Making this stock means that you will be roasting a turkey in a very simple fashion.  Roasting this turkey is a means to an end, what you really want is the carcass.  It's a bit of effort now, so you don't have to work so hard on Thanksgiving, or right before it. So, break out the roasting pan, here we go!

*By ingredients, this roasted turkey and stock are peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free, fish-free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  

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Ingredients for Simple Roasted Turkey:
Whole turkey (I like to stay under 12 pounds)
Kosher Salt
Ground Black Pepper
Olive Oil
1/2 onion
1/2 lemon

Directions for Simple Roast Turkey:

1. Make note of how many pounds your turkey is before you throw away the packaging. I’ve had to dig in the garbage too many times because I forgot to do this! 
2. Remove neck and giblet pack from turkey. Place the neck and   other organs EXCEPT the liver (the liver will make your stock bitter), into the bottom of the roasting pan. 
3. Place the turkey, breast side up, on a rack in the roasting pan, *pat the outside dry with paper towels.
4. Let the turkey sit (out on the counter) for about an hour (this will dry the skin out a bit, and yield a crispier skin, and bringing the meat closer to room temperature will yield a juicier turkey!) 
5. Preheat oven to 450 degrees F
6. *Season the cavity with kosher salt and pepper
7. *Stuff cavity with 1/2 an onion and 1/2 a lemon
8. *Rub outside of turkey with olive oil and season liberally with     kosher salt and pepper. (Be sure that children wash their hands thoroughly with warm water and soap after touching raw turkey! This is a great time to teach them some kitchen hygiene.)
9. Roast at 450 degrees F for 20 minutes, and then reduce heat to   350 degrees F
10. Continue roasting 13-15 minutes per pound at 350. *If the         outside seems be getting too brown near the end of cooking,     cover the breast of the turkey with some foil. 
11. Insert a meat thermometer into the outer thigh, inner thigh, and breast. All places should have a temperature of 165 degrees F   or above. 
12. Let the turkey rest before carving!
13. Carve off all the meat you can from the breast, the drumsticks,   and the thighs.  Use it for dinner, or make some turkey salad     sandwiches.  Or, you could freeze it in zip top bags with a little of the stock you're about to make, and save it for after Thanksgiving to prolong the enjoyment of leftovers!

*Note:  I usually do this over two days.  I roast and carve the turkey on the first day.  Then I refrigerate the carcass, and make the stock the following day. 

Ingredients for Turkey Stock:
Turkey carcass
Roasted giblets and neck
2 carrots, chopped
2 stalks celery, chopped
1 large onion, quartered
2 bay leaves
1 Tablespoon Kosher Salt
2 whole peppercorns

Directions for Turkey Stock:

1. *Place all ingredients into a large stock pot.
2. *Add enough cold water to cover all the ingredients with at least 1 inch of water.
3. Slowly bring to a boil, then reduce to a simmer.
4. Simmer, skimming any foam from the top, for about 2-3 hours. I usually let it go longer, but 2-3 hours will yield a rich tasting   stock with good color. 
5. Remove from heat and strain into heat safe containers. Cool       completely before freezing. I freeze the stock in 4 cup freezer   containers, which makes it easier to defrost when I’m ready to   make the gravy! It also give me greater control in deciding how much I’m going to use.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!