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Asian-style turkey stock

Name: Asian-style turkey stock
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Varies
Ingredients: 3 T coriander seeds; 8 whole star anise; 2 T cumin seeds; 1 turkey carcass, most meat removed and reserved for another use; 4 carrots, cut into 2″ pieces; 4 celery stalks, cut into 2″ pieces; 2 onions, peeled and cut into quarters; 3 – 4 green onions, roughly chopped; 6 cloves garlic, mashed with the blade of a knife; 1 3-inch pieces of ginger, cut into slices and bruised with the back of a knife; 1 T brown sugar; 1/4 cup Asian fish sauce; 1/2 to 1 t red pepper flakes

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SKILL LEVEL :

Easy but takes some time

Turkey stock

One of the blessings of Thanksgiving is that you have a wonderful turkey carcass leftover that is just dying to be made into homemade stock. This recipe is the beginning of a homemade Vietnamese-style pho (a noodle soup pronounced "fuh.") See my recipe for Turkey pho soup to make a quick, fragrant and healthy soup. While making the pho is very quick once you have the homemade stock, making the stock takes time, but not a lot of work. You make the stock in a couple hours without much effort. Just toss the ingredients in the pot and skim off the foam occasionally as it cooks.

Traditional pho stock

This stock is a simplified version. Traditional pho stock involves several more steps and several more hours.

Toasting the spices

Toasting brings out the flavor of a spice and is always worth the extra effort. It takes just a couple minutes and makes a huge difference in both flavor and fragrance.

Click to download our free e-cookbook: 3 Fabulous Turkey Recipes Guaranteed To Be Spectacular

Removing the meat

If your turkey carcass still has a lot of meat on it, remove most of it with a knife and reserve for pho or another dish. If there is still a substantial amount of meat on the carcass I proceed with the recipe and let the carcass cook for about 15 minutes then remove it. When the carcass is warm you can slip the meat right off the bones. Then I return the carcass back to the pot and continue with the recipe. You do not want to use any meat that gets left in the pot as it will grow tough over time.

Freeze for a rainy day

I like to make a big batch or two of this stock and freeze it in 2-serving portions. This way I can pull out a bag from the freezer and whip up a delicious pho in just a few minutes. There is nothing better than turkey pho when you have a cold.