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.
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.)
HOMEMADE TURKEY BROTH
I've made a variation of this recipe, using turkey thighs or drumsticks for the wings. I love it. You can make it in advance and then just make your gravy when needed.
Provided by Lynnda Cloutier
Categories Turkey Soups
Number Of Ingredients 6
Steps:
- 1. Heat oil in large Dutch oven over medium high heat. Add turkey wings, giblets and neck; sauté 15 minutes or until well browned. Cover and reduce heat to low; cook 5 minutes. Stir in onion and celery. Cover and cook 10 minutes, stirring occasionally. Add 8 cups water, bring to a boil. Cover and reduce heat. Simmer 30 minutes. Strain broth through a fine sieve into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight. Skim solidified fat from surface of broth. Discard. Make about 7 servings, or 7 cups. Cooking Light
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
TURKEY BROTH
Make and share this Turkey Broth recipe from Food.com.
Provided by PaulaG
Categories Stocks
Time 3h30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
- In a large stockpot heat 2 tablespoons vegetable oil.
- Add the giblets reserved from the turkey.
- Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
- Remove them with a slotted spoon and set aside.
- In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
- Return the giblets and wings to the pan.
- Add vegetables and cook until softened, about 5 minutes.
- Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
- Bring to a boil, skimming off all the foam that rises to the top.
- Reduce heat to low, and add spices.
- Simmer uncovered 2 to 3 hours.
- Strain the broth and let cool; skim all the fat from the top before using.
Nutrition Facts : Calories 340.2, Fat 21, SaturatedFat 5.6, Cholesterol 119.2, Sodium 116.7, Carbohydrate 1.1, Fiber 0.4, Sugar 0.5, Protein 34.6
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
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TURKEY BROTH RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 4 hrsAuthor Sheri Castle
- Place wings, onions, carrots, celery, vinegar, salt, peppercorns, thyme, and bay leaves in a large stockpot; add stock. Bring to a boil over medium-high; reduce heat to low, and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours. Strain and discard solids.
- Return strained broth to stockpot; simmer over medium-low heat until reduced to 8 cups, about 1 hour. (The broth should be golden brown and taste like turkey soup.) Transfer broth to a large bowl; place bowl on top of a separate large bowl filled with ice. Let stand, stirring occasionally, until broth cools to room temperature, about 30 minutes.
- Store broth covered in refrigerator up to 3 days, or divide broth into 2 (1-quart) containers, and freeze up to 3 months.
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