TURKEY BROTH
Provided by Food Network Kitchen
Time 2h20m
Yield about 4 quarts
Number Of Ingredients 8
Steps:
- Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
- Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
- Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
- Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Nutrition Facts : Calories 38, Fat 1 grams, Sodium 72 milligrams, Carbohydrate 3 grams, Protein 5 grams
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.
TAKING STOCK AFTER THANKSGIVING
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Provided by Martha Rose Shulman
Categories project
Time 7h45m
Yield Makes about 5 quarts
Number Of Ingredients 20
Steps:
- Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.
- Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.
- Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.
- Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.
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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