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
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 BONE BROTH
This is a savory turkey bone broth you can make from the carcass of a roasted turkey. Make it in advance and store it to use in meals, soups, and stews. Modified Kettle & Fire recipe.
Provided by PTSD709
Categories Clear Soup
Time 10h10m
Yield 5 Quarts
Number Of Ingredients 10
Steps:
- Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
- Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
- Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
- (I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).
Nutrition Facts : Calories 21.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 5.8, Sodium 42.9, Carbohydrate 4, Fiber 0.6, Sugar 1.3, Protein 1
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
KITTENCAL'S HOMEMADE DEEP RICH TURKEY STOCK/BROTH
Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!
Provided by Kittencalrecipezazz
Categories Stocks
Time 3h20m
Yield 12 cups (approx)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
- Roast for about 40 minutes turning once through cooking time.
- Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
- Pour the water over; bring to a boil over medium-high heat.
- Reduce heat to low then cover and simmer for about 3-1/2 hours.
- Carefully strain through a sieve over a large bowl and discard the solids.
- Cool to room temperature then refrigerate overnight.
- The following day skim any excess fat from the top of the broth.
- Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.
Nutrition Facts : Calories 17, Fat 0.1, Sodium 23.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 0.5
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.
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