TURKEY STOCK RECIPE RECIPES

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.

TURKEY STOCK RECIPE | BBC GOOD FOOD

Turkey stock recipe | BBC Good Food image

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

Provided by Anna Glover

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 7

Ingredients

1 turkey carcass, meat removed
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tsp black peppercorns
3 sprigs thyme
1 bay leaf

Steps:

Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.

Nutrition Facts : Calories 88 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.2 milligram of sodium

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