MAKING TURKEY BROTH RECIPES

HOW TO MAKE TURKEY STOCK | KITCHN

How To Make Turkey Stock | Kitchn image

An easy method for making turkey stock with the leftover bones from your roast turkey.

Provided by Meghan Splawn

Categories Soup Poultry dish

Total Time 0S

Number Of Ingredients 6

Ingredients

1 cooked turkey carcass (about 4 pounds), meat mostly removed and bones broken into large pieces
2 large onions, quartered
4 stalks celery, chopped
4 large carrots, peeled and chopped
1 teaspoon whole black peppercorns
Few sprigs of fresh parsley or thyme (optional)

Steps:

Fill the stockpot. Place the turkey, onions, celery, and carrots in a large stockpot. Add enough water to cover, about 1 gallon.
Bring to a boil. Bring to a boil over medium-high heat.
Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Simmer until reduced by half, 3 to 3 1/2 hours.
Strain. Set a fine-mesh strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot.
Cool and store the stock. If not using immediately, divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to 1 week, or freeze for up to 3 months.

Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.3 g, SugarContent 0.6 g, ServingSize Serves 2, ProteinContent 1.6 g, FatContent 0.4 g, Calories 14 cal, SodiumContent 12.2 mg, FiberContent 0.3 g, CholesterolContent 0 mg

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

Ingredients

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.

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HOMEMADE TURKEY STOCK RECIPE: HOW TO MAKE IT

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
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Reviews 4.7
Total Time 02 hours 00 minutes
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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.

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