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.
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
TURKEY STOCK
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
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
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).
DARK TURKEY STOCK
Provided by Mark Bittman
Categories soups and stews
Time 2h30m
Yield 10 servings, about 2 quarts
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry if the meat sticks to the bottom of the pan.
- Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.
- Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it's fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.
- Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.
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