Basic Turkey Stock & Barbeque Shredded Turkey Recipe

How to make it

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• 1. Heat oil in a deep, 12" inch skillet over medium heat. Generously salt and pepper turkey thighs; and when oil is hot, brown the thighs on all sides until golden brown.
• 2. Meanwhile, add the 4 quarts of water to an 8-qt stock pot and bring to a boil over medium high heat.
• 3. When the thighs are nicely browned, lower them carefully — so as not to splash –– into the water. Return to a boil, cover the pot, and reduce the heat to just under medium. Simmer for 1 1/2 to 2 hours, or until the meat is falling-off-the-bone tender.
• 4. When the meat is underway, add just a bit of cooking oil to the skillet if needed and reheat the skillet. Add the onions and celery to the skillet and saute until lightly browned. Add the vegetables to the stock pot and continue cooking the stock for the 1 1/2-to-2-hour time period.
• 5. When the meat is sufficiently tender, remove the thighs from the pot and place on a platter or a sheet pan until cool enough to handle.
• 6. Strain the pot contents and allow to cool to room temperature. Pour the stock into 1-quart containers and cover with snug fitting lids. Label and freeze, or can as desired. If canned, it is quite necessary for safety reasons to process in a pressure canner, as turkey stock is a low-acid food.
• ROUND 2 MEAL NOTE: The turkey meat that is left after making the stock can be skinned and deboned, then shredded and combined with a bit of BBQ sauce. Reheat and spoon onto buns for sandwich filling. Serve with Tater Skins and a Jello® salad.