BROWN TURKEY STOCK
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 11 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total.
- Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard. Place pan over medium-high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon.
- Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.
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
SERIOUS TURKEY STOCK
You won't regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer concentrates them. Plan ahead: Make it when you have time, as the temperature starts to drop, and keep it in the freezer.
Provided by Sam Sifton
Categories soups and stews, side dish
Time 2h
Yield At least 2 quarts
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.
- Transfer turkey parts and all fat and juices to a large stockpot. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight.
- Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container. Cover and refrigerate. When cool, pull off the layer of fat on top and discard. Reheat for use.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 1 gram, TransFat 0 grams
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
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.
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).
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