Shortcut Turkey Stock Food

MAKE-AHEAD THANKSGIVING TURKEY

Make-Ahead Thanksgiving Turkey image

Provided by Ree Drummond : Food Network

Time 3h30m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 bunch fresh thyme
1 bunch fresh rosemary
One 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone-in) by your butcher
2 sticks (1 cup) salted butter, cut into cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chicken broth

Steps:

The day before serving, preheat the oven to 350 degrees F.
Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes.
Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.
On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F.
Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.

TURKEY STOCK

Turkey stock 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

Time 50m

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, 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

SHORTCUT TURKEY STOCK

Shortcut Turkey Stock image

Provided by Bruce Aidells

Categories Soup/Stew turkey Thanksgiving Low Fat Low Cal Winter Healthy Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

8 cups low-salt chicken broth
2 scrubbed unpeeled carrots, cut into chunks
2 celery stalks,cut into chunks
1 rinsed unpeeled large onion, quartered
stems from 1 bunch fresh italian parsley
Reserved turkey neck, heart, and gizzard

Steps:

In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart, and gizzard. DO AHEAD: Cover stock and wrap giblets. Chill up to 3 days.

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