Okay… this is one of my favorite things ever! As boring as that may seem. It just makes life much more… FLAVORFUL.
For the last few years, I’ve made turkey stock and it is a GAME CHANGER. No exaggeration here. The depth of flavor that homemade stock brings to your Thanksgiving meal is INCREDIBLE.
I use it mostly for gravy. My mom taught me how to make incredible gravy and now I can make the best gravy ever. It may even be better than hers.
I also use it for stuffing and anywhere else I may need a drizzle of stock or broth throughout the cooking process. If you ever wonder why certain Thanksgiving meals taste so darn good… this is probably the reason.
These days, I can easily find high quality chicken stock. Because of that, I don’t spend the time every other week or so making my own. I do like to make it for chicken soup, but other than that, I just don’t have the time. And I find that I use a lot of stock.
Thanksgiving is the one exception where I highly highly suggest taking the time to make the stock. I do it anywhere from three to four days before and store it in my fridge. I tend to use all of it while making the meal (we like a lot of gravy in this family) but if you have extra, you can use it for soup or even freeze it. Tons of options for you!
I find that it’s easiest to make my stock on the day that I dry brine my turkey. This is because I clean up the turkey and remove the neck and giblets and what not. As you’ll see below, I do buy turkey wings for the stock, but you can use the neck for extra flavor if you wish. Since I do it this way, I usually make the stock on Monday or Tuesday of that week.
Back in the day, I used to only brown the neck and make stock. That was good, but this is even better. It does require you to buy one more thing (turkey wings!) but I promise that it is worth it.
Also note: I realize that it’s 2020 and well… it’s 2020. If you can’t find turkey wings (I’m still doing grocery delivery and pickup, so options can be slim), you can use chicken wings in a pinch. Same kind of flavor going on!
For many home cooks, dealing with the entire turkey after Thanksgiving or Christmas dinner can be daunting. Once the breast meat, legs and wings are gone, you’re often left with a pile of bony backs. But don’t toss those turkey backs just yet! They contain a treasure trove of flavor waiting to be unlocked.
In this article, we’ll explore 7 creative ways to transform your turkey backs into culinary gold. From stocks and soups to main dishes and even pet food, these underrated cuts offer versatility and richness perfect for any leftovers plan.
What Are Turkey Backs?
First, let’s quickly cover what turkey backs actually are. Turkey backs are the bone-in back portion of the bird typically including the spine rib bones, small amounts of meat, and skin. They don’t offer much in the way of tender muscle meat, but make up for it with concentrated turkey flavor imprisoned in the bones, meat, fat and skin.
Due to their high collagen content courtesy of connective tissues, turkey backs require slow moist cooking methods to break down and become tender. But the effort pays off in flavor dividends.
7 Clever Uses for Turkey Backs
Ready to unlock the potential of those turkey backs? Here are 7 great options:
1. Make a Rich Turkey Stock
One of the best uses for turkey backs is to make an ultra-flavored turkey stock. Simmer the backs for 4-6 hours to extract delicious collagen and turkey essence from the bones. Use the stock as a base for soups, stews, gravies, risottos and more – anytime a savory stock would add flavor.
2. Enhance Soups and Stews
Too much work to make an entire stock? Simply toss turkey backs right into your favorite soup or stew recipes Let them simmer alongside the other ingredients to infuse the broth with more “turkey goodness” and body
3. Boost Gravy with Extra Drippings
Don’t discard the drippings from roasted turkey backs! Use them to enhance the flavor, texture and color of your gravy or sauce with turkey-y richness.
4. Make Your Own Ground Turkey
Grind up the meat from turkey backs to make your own fresh ground turkey at home. Use it in recipes like burgers, meatballs, tacos, etc. Lean yet flavorful!
5. Create Hearty Turkey Soup
Transform turkey backs into a meal by making turkey soup! Simmer the backs until tender, remove meat, then combine with veggies, noodles or rice. Frugal and comforting.
6. Craft Nutritious Bone Broth
For an immune-boosting elixir, simmer turkey backs for 12-24 hours to extract their nutrients and make a collagen-rich, mineral-dense bone broth. Sip straight up or use in recipes.
7. Produce DIY Pet Food
Grind or finely chop turkey backs to produce homemade food for your furry friends. Ensure proper pet nutrition guidelines are followed.
With some creativity, you can get multiple meals out of underutilized turkey backs. Don’t let them go to waste!
Tips for Handling Turkey Backs
To use turkey backs successfully, keep these tips in mind:
- Store in the refrigerator up to 3 days or freezer for several months.
- Season with aromatics like onions, garlic, peppers, herbs and spices.
- Simmer for at least 1 hour for flavor extraction, 4+ hours for tender meat.
- Roast at 400°F to 450°F for 30 min for crispy, flavorful skin.
- Ensure skin is cooked thoroughly if consuming.
- Make broth first, then pick remaining meat off to use in dishes.
- The collagen is great for gut and joint health – love your leftovers!
- For pet food, consult your vet and fully cook to kill bacteria.
With the right handling, storage, seasoning and cooking methods, you can get the most out of those turkey backs. Transform them from wasted scraps into culinary gold.
Satisfying Turkey Back Recipe Ideas
Here are 3 delicious recipe ideas to inspire you to use every bit of your turkey:
Hearty Turkey Noodle Soup – Simmer turkey backs for 4 hours in water with veggies and spices. Remove backs, pick off meat and return to pot. Add noodles, greens and shredded turkey.
Smoky Turkey Stock – Roast seasoned backs at 450°F for 30 mins until browned. Add to pot with roasted garlic, onions, bay leaves and smoked paprika. Simmer 6 hours.
Fido’s Turkey & Rice – Pressure cook chopped backs with brown rice, carrots, peas and broth for your dog. Consult your vet first.
With a bit of creativity, turkey backs can become a delicious and nutritious kitchen staple. Transform this often discarded part of the turkey into tasty soups, stocks, main dishes and more this holiday season. You’ll get the most out of your turkey and reduce waste at the same time.
I’ve adapted a recipe from epicurious over the years and there are a few important things to note that make this turkey stock recipe top-notch.
Roast the wings first. This adds fantastic depth of flavor for a very rich, golden stock, The original recipe calls for chopping up the wings with a meat cleaver, but I don’t even do that. There are a few benefits if you wish to do it, but I find it’s not necessary.
While the wings roast, I brown the vegetables in a stock pot so they get extra caramelly and delicious. We’re talking that deep golden brown sear on the onions, celery and carrots.
I salt both the wings and the vegetables while cooking them. But I don’t salt the stock until it’s done! You’ll have to taste the stock a few times at the end and season it generously.
I find that straining the stock two or three times removes most of the bits. If you want very clear stock, you can strain it through cheesecloth a few times. I simple use a fine mesh strainer and do it twice or three times. My stock does tend to have some flavor bits left in it, but I don’t mind since I’m using it mostly for gravy!
Okay so TRUST ME when I say this is how you make the big meal come together. It takes an extra step but I promise it is SO worth it. You will not regret it. And if you do it early in the week, it’s even easier!
I promise, it’s foolproof!
Best Turkey Stock Recipe
Turkey Backs and Cornbread Hack| Sunday Soulfood Dinner| Carters Eat
FAQ
What are turkey backs used for?
The back. A turkey back is mostly skin, bones, and cartilage, but it still has a vital, if sometimes overlooked, purpose: turkey stock. Normally, the back cooks with the rest of the bird, so people have to use other stock, usually store-bought, to fulfill their gravy needs.
What to do with a turkey back?
A turkey carcass is what’s left after you finish a whole turkey. Instead of throwing the carcass away, some people like to use every bit of the bird by making stock or soup. The bones and remaining scraps of meat add rich flavor to the broth, ensuring you get every bit of deliciousness out of your holiday dinner.
Can you eat turkey back?
Cooked turkey may be eaten cold or reheated. Set the oven temperature no lower than 325 °F. Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
What can I do with extra turkey parts?
If you can eat it on a chicken, then you can eat it on a wild turkey. Parts like livers, gizzards, hearts, and wings all make excellent table fare. And once you have removed all those parts, you can use the bones to make some of the best-tasting stock you have ever cooked with.