HOMEMADE TURKEY STOCK
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
Time 2h
Yield 3-1/2 quarts.
Number Of Ingredients 10
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, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
TURKEY STOCK AND AMAZING GRAVY
Provided by Guy Fieri
Time 6h25m
Yield 8 cups
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
- Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
- Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.
- In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
- Serve with turkey. Yield: 3 1/2 cups
TURKEY BONE STOCK
Provided by Food Network
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.
TURKEY STOCK
Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
Provided by Julia Monroe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g
TURKEY STOCK
Steps:
- If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry.
- Put oven rack in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin sides down, in dry roasting pan, turning over once, until browned well, about 45 minutes. Transfer to an 8- to 10-quart stockpot with tongs, reserving fat in roasting pan.
- Add onions (cut sides down), celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, about 20 minutes total. Add vegetables to turkey in stockpot.
- Straddle pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add parsley, bay leaf, peppercorns, salt, and remaining 4 1/2 quarts water. Reduce heat and gently simmer, partially covered, 3 hours.
- Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 13 cups, boil in cleaned pot until reduced to 13 cups. If there is less, add enough water to bring total to 13 cups. If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
GREAT BASIC TURKEY STOCK
Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor. Recipe from Cooks Illustrated. The Goal: A soup with rich turkey flavor that's made without an all-day simmer. The Solution: Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey. Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.
Provided by Cucina Casalingo
Categories Poultry
Time 4h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
RESCUED TURKEY STOCK
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!
Provided by Lennie
Categories Stocks
Time 4h20m
Yield 8 cups
Number Of Ingredients 8
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, Fat 0.2, SaturatedFat 0.1, Sodium 41.6, Carbohydrate 5.8, Fiber 1.7, Sugar 2.3, Protein 0.8
TURKEY STOCK
Provided by Melissa Roberts
Categories Soup/Stew Onion turkey Thanksgiving Dinner Celery Root Vegetable Carrot Fall Winter Parsley Simmer Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 10 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F with rack in lowest position.
- If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry. Roast turkey parts, skin sides down, in dry roasting pan, turning once, until browned well, about 1 hour. Transfer to an 8-quart stockpot using tongs, reserving fat in roasting pan.
- Add onions, celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, 25 to 30 minutes. Add vegetables to turkey in stockpot.
- Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add remaining 3 1/2 quarts water along with remaining ingredients and 1 teaspoon salt. Bring to a boil, then reduce heat and gently simmer, uncovered, 3 hours.
- Strain stock through a large fine-mesh sieve into a large bowl, discarding solids. (You will have about 10 cups stock.) If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill, uncovered, until cool, then covered, before skimming fat (it will be easier to remove when cool or cold).
HOMEMADE TURKEY STOCK
Use the neck and giblets of the turkey for a richly flavorful stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil.
- Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
- Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use.
ROASTED TURKEY STOCK
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).
Provided by Julia Moskin
Categories soups and stews
Time 1h
Yield About 3 quarts
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
- Remove from oven and transfer pieces to a stockpot.
- Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
- Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
- Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
- Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
- Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
- Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY STOCK
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
Time 50m
Number Of Ingredients 7
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, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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