Ingredients

  • 13 lb turkey carcass, juices
  • All left over meat
  • 3-4 celery stalks, including leaves, chopped
  • 1 large onion, quartered
  • 3-4 carrots, rough chopped
  • 1-2 cloves of garlic, smashed
  • 1-2 pinch of salt
  • 1-2 pinch of pepper
  • 1 tbsp Ancho chili powder
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder

Instructions

1. Prep (10-20 min)

  1. Chop and dice all the veggies
  2. Pull off large pieces of meat from the carcass, set aside

2. Make Stock (1-2 hours)

![[turkey-stock-pot.jpeg]]

This is a bit of “throw it in the pot and wait”. All ingredients are eyeballed.

  1. In a stock pot add oil
  2. Brown celery, carrots, onions
  3. Add garlic last, don’t burn
  4. Add carcass, salt, and pepper into stock pot
  5. Cover with cold water
  6. Boil then reduce to a vigorous simmer
  7. Add any left-over any gravy
  8. While that cooks down dice the meat

3. Dice the Meat (10-15 min)

  1. Dice or food process all the dark and light meat into 1/2 cubes (a basic dice)
  2. Refrigerate until ready to assemble

4. Check Stock

Grab a spoon, give it a taste. Probably add more salt and pepper. It should taste like an incredible “chicken soup” base. Let it simmer until you could eat a bowl on its own.

5. Strain and Pick (15 min)

  1. Strain through a fine mesh strainer, colander, cheesecloth or whatever help filter out bits from the broth.
  2. Pick meat off the bones

6. Start Sauce

  1. In a Dutch oven, add oil, ancho chili powder, cumin, and chili powder
  2. Bloom spices for ~1 minute
  3. Pour in stock slowly, stirring to incorporate
  4. Add onion and garlic powder
  5. Adjust for taste
  6. Bring to boil, simmer for 30m to 2h

7.

Dutch oven Have broth and bird Olive oil, quarter onion, 5 minced garlic 3:1 Ancho chili to cumin And broth Simmer 1-2 hours Thicken w/ 2-3 tablespoons corn starch + 1/2 cup water