RICH TURKEY STOCK
I never seem to have enough drippings (no matter how ample) to make as much gravy as I need--at least 1/3 cup of gravy per person, as far as I'm concerned. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for thinning soups, braising vegetables and moistening stuffings. MAKE AHEAD: The stock can be refrigerated for 3 days or frozen for 1 month. This recipe is from the test kitchen for "Perfect Gravy."
Provided by NcMysteryShopper
Categories Stocks
Time 4h20m
Yield 3 Quarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F
- In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot.
- Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
- Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
Nutrition Facts : Calories 36.7, Fat 0.1, Sodium 835.4, Carbohydrate 8.6, Fiber 1.7, Sugar 3.6, Protein 0.9
QUICK AND RICH TURKEY STOCK
Provided by Ruth Cousineau
Categories turkey Thanksgiving Quick & Easy Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.)
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).
KITTENCAL'S HOMEMADE DEEP RICH TURKEY STOCK/BROTH
Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!
Provided by Kittencalrecipezazz
Categories Stocks
Time 3h20m
Yield 12 cups (approx)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
- Roast for about 40 minutes turning once through cooking time.
- Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
- Pour the water over; bring to a boil over medium-high heat.
- Reduce heat to low then cover and simmer for about 3-1/2 hours.
- Carefully strain through a sieve over a large bowl and discard the solids.
- Cool to room temperature then refrigerate overnight.
- The following day skim any excess fat from the top of the broth.
- Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.
Nutrition Facts : Calories 17, Fat 0.1, Sodium 23.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 0.5
TURKEY STOCK
Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
Provided by Sherri Dodsworth
Categories Stocks
Time 4h30m
Yield 3 Quarts
Number Of Ingredients 11
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.
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
Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.
Yield Makes about 9 cups
Number Of Ingredients 9
Steps:
- Put oven rack in lowest position and preheat oven to 500°F.
- If using turkey wings, halve at joints with a cleaver or large knife. Transfer turkey parts, skin sides down, to a dry large heavy roasting pan and roast, turning over once, until golden brown, 30 to 45 minutes total. Transfer to a large stockpot, then add onions, celery, and carrots to roasting pan (arrange onions cut sides down) and roast, stirring once halfway through roasting, until golden, 10 to 20 minutes total. Transfer vegetables to stockpot.
- Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add pan juices to stockpot along with remaining 4 1/2 quarts water and remaining ingredients and bring to a boil, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours. Cool stock, uncovered, to room temperature, about 1 hour.
- Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 9 cups, boil in cleaned pot until reduced. If there is less, add enough water to total 9 cups stock.
- If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat. Reheat stock before making turkey gravy.
QUICK TURKEY STOCK
This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.
Provided by Melissa Clark
Yield Makes about 8 cups
Number Of Ingredients 2
Steps:
- In large stock pot over high heat, combine stock, neck, heart, and gizzard. Bring to boil, then lower heat to moderately low and simmer, uncovered, 20 minutes. Strain through fine-mesh sieve, pressing on solids to extract all liquid. Discard solids. (Stock can be made up to 3 days ahead and refrigerated until ready to use.)
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.
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RICH TURKEY STOCK RECIPE - ROBERT STEHLING | FOOD & WINE
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Servings 3Total Time 4 hrs 30 mins
- Preheat the oven to 400°. In a large roasting pan, roast the turkey parts for about 1 1/2 hours, or until well browned; transfer to a large pot.
- Set the roasting pan over 2 burners. Add 3 cups of the water and boil, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
- Add the onion, carrot, celery, garlic, salt, several pinches of pepper and the remaining 13 cups of water to the pot. Bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using.
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