Turkey Stock and Poached Turkey Meat

Name: Turkey Stock and Poached Turkey Meat
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 5 cups (1.25 liters)
Ingredients: 2 turkey legs, about 3 lb (1.4 kg) total; 2 onions, quartered; 1 garlic clove, halved; 1 celery stalk, roughly chopped; 3 sprigs parsley; 1 bay leaf; 8 cups (2 litres) water

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Preparation 15 min
Cooking 1 h 30 min
Makes 5 cups (1.25 liters)
Freezes Yes

This homemade turkey stock is the perfect base for your cold-weather soups.

Featured in RICARDO Magazine FALL 2018

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 turkey legs, about 3 lb (1.4 kg) total
- 2 onions, quartered
- 1 garlic clove, halved
- 1 celery stalk, roughly chopped
- 3 sprigs parsley
- 1 bay leaf
- 8 cups (2 litres) water

Preparation

- Place all the ingredients in a pot and season with salt and pepper. Let simmer over medium-low heat for 1 hour and 15 minutes or until the meat comes off the bone easily when pulled with a fork. Add water as needed to keep the legs submerged.
- Remove the legs from the pot and take the meat off the bone. You should have about 3 cups (500 g) of cooked turkey meat. Discard the skin and bones. Pass the stock through a fine sieve. You can use the stock and the meat for the turkey pot pies or your favourite recipes.

Turkey Stock and Poached Turkey Meat

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Preparation

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