HOW DO YOU MAKE TURKEY STOCK RECIPES

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HOMEMADE TURKEY STOCK RECIPE: HOW TO MAKE IT



Homemade Turkey Stock Recipe: How to Make It image

I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.—Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Total Time 02 hours 00 minutes

Prep Time 10 minutes

Cook Time 01 hours 50 minutes

Yield 3-1/2 quarts.

Number Of Ingredients 10

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.

Nutrition Facts : Calories 33 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

RESCUED TURKEY STOCK RECIPE - FOOD.COM



Rescued Turkey Stock Recipe - Food.com image

I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 8 cups

Number Of Ingredients 8

1 turkey carcass (see first two lines of directions)
16 cups cold water
2 large celery ribs, sliced
2 large carrots, scraped and sliced
2 onions, quartered (do NOT peel)
10 sprigs fresh flat leaf parsley (or more, if you wish)
1 tablespoon peppercorn
2 teaspoons dried thyme

Steps:

  • First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it!
  • You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
  • Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
  • Let's get started; first, get out a large pot.
  • Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
  • As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat.
  • When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
  • Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
  • When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
  • Now let it simmer for 3 to 4 hours, stirring every once in a while.
  • I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
  • If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
  • Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
  • Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.

Nutrition Facts : Calories 25.1, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 41.6, CarbohydrateContent 5.8, FiberContent 1.7, SugarContent 2.3, ProteinContent 0.8

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I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!
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When you’re making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics — carrots, celery, onions — plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).
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