TURKEY STOCK AND AMAZING GRAVY
Provided by Guy Fieri
Time 6h25m
Yield 8 cups
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
- Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
- Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.
- In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
- Serve with turkey. Yield: 3 1/2 cups
BASIC TURKEY
Steps:
- Remove the neck and giblets from your turkey; pat dry, then let stand at room temperature, 30 minutes. Preheat the oven to 325 degrees F. Season the turkey inside and out with salt and pepper. Fill the cavity with chopped onions, carrots, apples and herbs, then tie the legs together with twine. Place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey; add an extra 15 minutes per pound for larger birds. Uncover, brush with more butter and increase the heat to 425 degrees F; roast until the thigh meat registers 165 degrees F, about 1 more hour. Let rest 30 minutes before carving.
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
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.
TURKEY STOCK
Provided by Rick Rodgers
Categories Soup/Stew turkey Thanksgiving Low Fat Low Cal Fall Low Cholesterol Bon Appétit
Yield Makes 10 cups
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
- Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
- Bring mixture to boil and skim any foam from the surface.
- Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
- Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.
GREAT BASIC TURKEY STOCK
Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor. Recipe from Cooks Illustrated. The Goal: A soup with rich turkey flavor that's made without an all-day simmer. The Solution: Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey. Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.
Provided by Cucina Casalingo
Categories Poultry
Time 4h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
- 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
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
Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgiving.
Yield Makes about 9 cups
Number Of Ingredients 9
Steps:
- Put oven rack in lowest position and preheat oven to 500°F.
- If using turkey wings, halve at joints with a cleaver or large knife. Transfer turkey parts, skin sides down, to a dry large heavy roasting pan and roast, turning over once, until golden brown, 30 to 45 minutes total. Transfer to a large stockpot, then add onions, celery, and carrots to roasting pan (arrange onions cut sides down) and roast, stirring once halfway through roasting, until golden, 10 to 20 minutes total. Transfer vegetables to stockpot.
- Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add pan juices to stockpot along with remaining 4 1/2 quarts water and remaining ingredients and bring to a boil, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours. Cool stock, uncovered, to room temperature, about 1 hour.
- Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 9 cups, boil in cleaned pot until reduced. If there is less, add enough water to total 9 cups stock.
- If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat. Reheat stock before making turkey gravy.
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.
CLASSIC TURKEY STOCK
To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.
Provided by Shelley Wiseman
Yield Makes 4 to 5 cups
Number Of Ingredients 10
Steps:
- Pat neck and giblets dry, then cut neck into pieces with a large knife.
- Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
BASIC TURKEY STOCK
Make and share this Basic Turkey Stock recipe from Food.com.
Provided by tiffin
Categories Sauces
Time 2h
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare stock, combine ingredients in a large heavy nonreactive pot. Bring to a boil over high heat, reduce to low and simmer for 2 1/2 hours.
- Liquid should reduce by about 1/3 to about 1 1/2 cups.
- Pour broth into a gravy seperator to remove fat. Strain through fine mesh sieve.
Nutrition Facts : Calories 71.9, Fat 1.1, SaturatedFat 0.3, Sodium 58.1, Carbohydrate 7.6, Fiber 1.1, Sugar 2.7, Protein 4.2
HOMEMADE TURKEY STOCK
Use the neck and giblets of the turkey for a richly flavorful stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Rinse neck and giblets well. Combine all ingredients and 7 cups water in a medium stockpot. Place over high heat; bring to a boil.
- Reduce heat to low, and simmer stock 1 1/2 hours, skimming off foam that floats to the top as needed.
- Pass the stock through a cheesecloth-lined sieve; discard the solids. Let stock cool, and refrigerate until ready to use.
More about "great basic turkey stock recipes"
HOW TO MAKE TURKEY STOCK - KITCHN
From thekitchn.com
TURKEY STOCK WITH A SECRET INGREDIENT - SHOCKINGLY …
From shockinglydelicious.com
BEST HOMEMADE TURKEY STOCK RECIPE - HOW TO MAKE …
From delish.com
BASIC TURKEY STOCK - CUTCO
From cutco.com
GREAT BASIC TURKEY STOCK RECIPE - FOOD.COM
From mastercook.com
KITCHEN BASICS ORIGINAL TURKEY STOCK, 32 FL OZ
From walmart.com
HOMEMADE TURKEY STOCK RECIPE - MY ISLAND BISTRO …
From myislandbistrokitchen.com
KITCHEN BASICS STOCK TURKEY GF (PACK OF 4) - AMAZON.CA
KITCHEN BASICS STOCK TURKEY GF : AMAZON.CA: GROCERY & GOURMET …
KITCHEN BASICS TURKEY STOCK (GLUTEN, FREE), 32 OZ, 3 PK
HOW TO MAKE TURKEY STOCK FROM CARCASS - PIP AND EBBY
From pipandebby.com
HOW TO MAKE TURKEY STOCK | BBC GOOD FOOD
From bbcgoodfood.com
GREAT BASIC TURKEY STOCK RECIPE - FOOD.COM
From pinterest.co.uk
TURKEY STOCK | CANADIAN TURKEY
From canadianturkey.ca
KITCHEN BASICS® ORIGINAL TURKEY STOCK - MCCORMICK
From mccormick.com
KITCHEN BASICS® ORIGINAL TURKEY STOCK - INSTACART.COM
From instacart.com
HOMEMADE TURKEY STOCK RECIPE - HOT PAN KITCHEN
From hotpankitchen.com
KITCHEN BASICS TURKEY STOCK IS OUR STAFF PICK - PIEDMONT GROCERY
From piedmontgrocery.com
RESTAURANT QUALITY TURKEY STOCK RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
FALL INTO COMFORT FOODS – THE BASIC TURKEY STOCK
From dindoncanadien.ca
TURKEY STOCK - RECIPE REVIEW BY THE HUNGRY PINNER
From hungrypinner.com
AMAZON.CA:CUSTOMER REVIEWS: KITCHEN BASICS TURKEY STOCK (12X32OZ)
From amazon.ca
GREAT BASIC TURKEY STOCK RECIPE - FOOD.COM
From pinterest.com
BASIC TURKEY STOCK | COOK'S ILLUSTRATED
From cooksillustrated.com
TURKEY STOCK RECIPE | EPICURIOUS
From epicurious.com
FITNESS RECIPE - GREAT BASIC TURKEY STOCK - HIGH-PROTEIN LOW-CARB …
From diabetesrecipewithchickens.blogspot.com
BEST COOKING CARROT RECIPES: GREAT BASIC TURKEY STOCK
From worldbestcarrotrecipes.blogspot.com
GREAT BASIC TURKEY STOCK RECIPE - WEBETUTORIAL
From webetutorial.com
TURKEY STOCK - WORLDFOODWINE.COM
From worldfoodwine.com
TERRIFIC TURKEY STOCK | CANADIAN LIVING
From canadianliving.com
TURKEY STOCK - THE PERFECT HOMEMADE TURKEY STOCK RECIPE
From savoryexperiments.com
TURKEY STOCK RECIPE - FOOD.COM
From food.com
You'll also love