Turkey Broth Food

TURKEY STOCK

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.

TURKEY BONE BROTH

Steps:

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
• Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
• (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).

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.

HOW TO MAKE THE BEST TURKEY STOCK

Steps:

• Preheat the oven to 400°F. Arrange your turkey parts on a baking sheet, toss with olive oil, and roast for 1 hour, or until golden brown, turning the parts every 10 minutes or so.
• Add the roasted turkey parts, carrots, celery, onion, garlic halves and parsnip to a large stockpot. Add cold water, covering everything by at least 1-2 inches-about 12-16 cups of water. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, and kosher salt.
• Bring to a boil, then reduce to a lightly rolling simmer and cook partly covered for 1 1/2 to 2 hours or until the stock is amber brown and tastes well flavored. Add more salt to taste if necessary.
• Turn off the heat and allow the stock to cool or if using immediately, fish out all of the bones, veggies and herbs, and discard. Place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the stock from any straggling aromatics so the colander catches anything that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stockpot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.

TURKEY BROTH

Steps:

• Position rack in center of oven and preheat to 450°F. Divide turkey necks and wings between 2 heavy large rimmed baking sheets, spreading in single layer. Roast 30 minutes. Using tongs, turn turkey parts over; scatter carrots, onions, and celery over, dividing equally. Roast until turkey parts are golden brown, about 1 hour longer.
• Transfer turkey parts, vegetables, and any pan juices to heavy large pot. Place each baking sheet over 2 burners; add 1 cup water to each sheet and bring to boil, scraping up any browned bits. Pour mixture into pot with vegetables. Add bay leaves, peppercorns, salt, and remaining 18 cups water to pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer gently for 2 1/2 hours. Strain broth and cool slightly. Do ahead: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and chill. Before using, scrape any fat from surface of broth; reserve fat for gravy.

TURKEY BROTH

Steps:

• Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
• Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
• Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
• Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

TURKEY BONE BROTH

Steps:

• Preheat the oven to 375°F.
• Remove the breasts, thighs, and wings from the turkey carcass. Spread the turkey parts out in an even layer on a large baking sheet, along with the neck and any innards that came with the turkey. Dust everything with sea salt and place in the preheated oven. Roast until golden brown, about 40 minutes.
• Transfer everything from the baking sheet to a large stockpot or slow cooker. Cover with the water and bring to a boil over medium-high heat, then reduce the heat to medium. Skim off the fat and scum that rises to the top and discard; this process takes about 1 hour. Add vinegar, peppercorns, thyme, and rosemary.
• Continue to simmer for 8 hours, adding water as necessary just to keep the bones covered. Add vegetables in the last 5 hours of cooking.
• Gently strain or ladle the liquid through a fine-mesh strainer into a container. Fill your sink with ice water. Place the container of broth in the ice bath to cool for 1 hour. Use the broth right away, or cover and refrigerate for up to 1 week, or freeze for up to 1 year.

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.