Great Basic Turkey Stock Food

TURKEY STOCK

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.

TURKEY STOCK AND AMAZING GRAVY

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

HOMEMADE TURKEY STOCK

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.

TURKEY STOCK

Steps:

• Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
• Bring mixture to boil and skim any foam from the surface.
• Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
• Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

GREAT BASIC TURKEY STOCK

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.

TURKEY STOCK

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).

SARAH MASTRACCO'S TURKEY STOCK

Steps:

• Place all ingredients in a large stockpot with 4 cups water. Bring to a boil; immediately reduce to a simmer and cook 1 1/2 to 2 hours. Strain and discard solids. Use immediately or let liquid cool completely and transfer to an airtight container.

TURKEY STOCK

Steps:

• Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
• Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
• Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).

TURKEY STOCK

Steps:

• Break the carcass into pieces in a large stock pot.
• Add water, dressing, vegetables and peppercorns.
• Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
• Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
• Add salt to taste as you go along, not all at once.
• After four hours, remove large chunks to a bowl and discard.
• Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
• Ladle into freezer containers, cover and set in the fridge overnight.
• On the following day, skim off the fat that has congealed on top.
• Cover the containers, label and date and freeze until needed.

BASIC TURKEY STOCK

Steps:

• To prepare stock, combine ingredients in a large heavy nonreactive pot. Bring to a boil over high heat, reduce to low and simmer for 2 1/2 hours.
• Liquid should reduce by about 1/3 to about 1 1/2 cups.
• Pour broth into a gravy seperator to remove fat. Strain through fine mesh sieve.