Roy

Finished product (with some heavy cream and Parmesan added)! Thanks for taking this little turkey trot with me.

We simmered it for about 90 minutes and it's time to kill the heat and stir in some minced Italian parsley.

We're in the home stretch! Time to add a quart of our turkey stock, chopped rosemary, a few thyme sprigs, and a quarter cup of milk, and cook until desired thickness.

And now...my favorite part. Deglaze the pan with a little white wine. This is a rare dish where I use sparkling wine because, hey, the holidays! Why not? And while I'm at it...

From there, we're adding a 6oz can of tomato paste and cook for about 10 minutes, stirring every minute or two

...make sure to pay your taxes.

It's now time to add 3 cloves of minced garlic, red/black pepper, and your pancetta that you've either crumbled or chopped up to the mix and cook for 30 seconds. It brings me to an important step in cooking...

Once you've finished cooking the turkey, reduce the heat to medium low, add your grated carrot/celery/onion mixture, add a big pinch of salt, cover, and cook for 5 minutes. After that, remove the cover and cook for about 15 minutes until the moisture cooks out.

I forgot how much ground turkey loved sticking to stainless steel! I had to add some olive oil and deglaze a few times with some water a few times to eventually get some color on the meat, but I highly recommend doing this part in a non-stick pan.

After that, remove the pancetta and add your ground turkey to the pot and cook until you get some brown bits forming, which I would have done a better job of except for the fact that....

Time to crisp up the pancetta. 3 minutes covered, then 5 minutes uncovered on medium low heat to render off some of the fat.

I'm in no mood to clean a food processor today, so I'm just using a cheese grater to process my veggies.

First things first, adding a little salt and baking soda to the ground turkey to help it brown better. It has something to do with changing the meat's ph level or alkali level or maybe it's just plain old sorcery. I'm a college dropout. How should I know?

Time to take a container of my homemade turkey stock for a spin. We're celebrating #MST3K #TurkeyMonth with Italian turkey two ways: turkey Bolognese and Diabolik! @mst3kofficial.bsky.social #mst3kturkeyday #Thanksgiving #Turkey

I'll probably use a mix of this stock and some chicken stock in my dressing because I have a lot of things I want to use the homemade stock for.

I add celery/onion/carrot that I roasted in the oven. I also added a bundle of fresh thyme and rosemary, a couple of bay leaves, and some black peppercorns.

In the fridge, 2-3 days, max.
Freezer: 4-6 months.

I probably only need one of the containers for gravy.

I'll cook down some of it with some tomato paste to make demi glace. The rest will be used for sauces or stews (turkey Bolognese, gumbo and/or chili, a version of coq au vin with turkey instead of chicken, etc.).

I used a combination of wings and necks for this, but I've used thighs, legs, and whole carcasses in the past and it's always turned out fine.

This is mainly for gravy and sauces. If I were going to make one for soup, I probably wouldn't have roasted anything before simmering.

I roast the turkey parts at a slightly lower temperature than usual to render off as much fat as possible. By the time they're done, the drippings have solidified onto the pan and are darker. I deglaze the pan with a little water and add it to the stock.

15 lbs. of turkey wings/necks roasted at 425°F for about 90 mins.
2 lbs. of onion/carrot/celery roasted for about an hour at the same temp.
A bunch of fresh thyme/rosemary.
Simmer everything in a VERY large pot for about 12 hours.

My work schedule is keeping me from watching the whole marathon, but it definitely will be on the TV as much as possible that weekend.

I have not, but it's good to know now. Thanks!

I'll be doing that in a couple of days. I already have a little bread cubed up in the freezer. I'll be making some cornbread as well.

Most definitely.

Oh yes. When I roast the turkey parts in the oven, I do it at a lower temperature than I normally would so they render off more fat. I got about 8 oz. total.

The sign of a good homemade turkey stock:

Spent a good portion of this week watching a lot of @mst3kofficial.bsky.social and @rifftrax.com while making a LOT of roasted turkey stock for Turkey Day! #MST3K #Thanksgiving

#MST3K #TurkeyMonth continues... although I guess I'm kinda cheating by cooking beef/pork. I wanted to make beer chili while watching Mitchell.