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
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
RESCUED TURKEY STOCK
I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!
Provided by Lennie
Categories Stocks
Time 4h20m
Yield 8 cups
Number Of Ingredients 8
Steps:
- First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away-- that's the time to shout, I'll take it!
- You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
- Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
- Let's get started; first, get out a large pot.
- Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
- As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat.
- When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
- Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
- When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
- Now let it simmer for 3 to 4 hours, stirring every once in a while.
- I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
- If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
- Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
- Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
Nutrition Facts : Calories 25.1, Fat 0.2, SaturatedFat 0.1, Sodium 41.6, Carbohydrate 5.8, Fiber 1.7, Sugar 2.3, Protein 0.8
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).
TURKEY STOCK
Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
Provided by Sherri Dodsworth
Categories Stocks
Time 4h30m
Yield 3 Quarts
Number Of Ingredients 11
Steps:
- Break the carcass into pieces in a large stock pot.
- Add water, dressing, vegetables and peppercorns.
- Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
- Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
- Add salt to taste as you go along, not all at once.
- After four hours, remove large chunks to a bowl and discard.
- Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
- Ladle into freezer containers, cover and set in the fridge overnight.
- On the following day, skim off the fat that has congealed on top.
- Cover the containers, label and date and freeze until needed.
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.)
LEFTOVER T-DAY TURKEY STOCK
A great way to use up every last bit of the turkey from Thanksgiving Day. Stock can be used right away or frozen and used later.
Provided by Shasta
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 4h25m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
- Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
Nutrition Facts : Calories 435.8 calories, Carbohydrate 5 g, Cholesterol 102.6 mg, Fat 37.5 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 9.6 g, Sodium 1015.1 mg, Sugar 1.4 g
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.
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