HOMEMADE TURKEY STOCK
I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii
Provided by Taste of Home
Time 2h
Yield 3-1/2 quarts.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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
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.)
HOMEMADE TURKEY STOCK
Though canned turkey broth is now available, homemade stock will give an unbeatable true turkey flavor to your gravy. It's easy to make ahead from purchased turkey wings, and can be frozen up to six months. This recipe makes about 10 cups of stock.
Provided by Rick Rodgers
Categories Soup/Stew turkey Thanksgiving
Yield Makes 10 cups
Number Of Ingredients 11
Steps:
- Position rack in top third of oven and preheat to 450°F.
- Using heavy cleaver, chop wings into 2-inch pieces. (See Test-Kitchen Tips, below.) Spread wings in roasting pan and roast, turning with tongs after 20 minutes, until deeply browned, about 45 minutes.
- Meanwhile, in 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and celery and cook, stirring occasionally, until soft, about 10 minutes. Add wings and any pan juices and reduce heat to low.
- Straddle roasting pan across 2 burners on high heat and cook until browned bits are sizzling, about 1 minute. Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon. Pour liquid into pot and add enough cold water to cover ingredients by 1 inch, about 14 cups.
- Raise heat to high and bring to boil, skimming foam from surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low and simmer, uncovered, 3 hours, adding water as needed to keep wings covered.
- Pour stock through fine-mesh sieve into large bowl, discarding solids. If using immediately, let stand until yellow fat rises to surface, 1 to 2 minutes, then skim off and discard fat. If not using immediately, place bowl in larger bowl of iced water. Let stand, changing ice water as it warms, until stock is tepid, at least 30 minutes. Cover and refrigerate until chilled, then scrape off and discard fat. (Stock can be made ahead and refrigerated in airtight container up to 2 days or frozen up to 6 months. Reheat in saucepan over low heat before using for stuffing and turkey.)
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
More about "rich turkey stock recipes"
BROWN TURKEY STOCK RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Category SoupCuisine AmericanCalories 106 per serving
TURKEY STOCK RECIPE (PACKED WITH FLAVOR) | KITCHN
From thekitchn.com
THANKSGIVING TURKEY STOCK RECIPE | BON APPéTIT
From bonappetit.com
TURKEY BROTH RECIPE - SOUTHERN LIVING
From southernliving.com
RICH TURKEY STOCK RECIPE - ROBERT STEHLING - FOOD & WINE
From foodandwine.com
Author Robert StehlingTotal 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.
RICH TURKEY STOCK RECIPE - LEE HEFTER - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrs 30 mins
EASY TURKEY STOCK - RUHLMAN
From ruhlman.com
HOW TO MAKE TURKEY STOCK | BBC GOOD FOOD
From bbcgoodfood.com
TURKEY STOCK RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
HOW TO MAKE TURKEY STOCK - SIMPLY RECIPES
From simplyrecipes.com
TURKEY STOCK RECIPE - BARBARA LYNCH - FOOD & WINE
From foodandwine.com
TURKEY STOCK RECIPE PLUS CANNING INSTRUCTIONS - GROW A GOOD LIFE
From growagoodlife.com
BEST HOMEMADE TURKEY STOCK RECIPE - HOW TO MAKE TURKEY STOCK …
From delish.com
HOW TO MAKE THE BEST TURKEY STOCK | FOODIECRUSH .COM
From foodiecrush.com
TURKEY STOCK - GREAT FOR LEFTOVER RECIPES | GREEDY GOURMET
From greedygourmet.com
RICH TURKEY STOCK RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
RICH TURKEY STOCK RECIPE - FOOD.COM
From food.com
RICH TURKEY STOCK RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #preparation #soups-stews #easy #stocks #3-steps-or-less
You'll also love