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
DAY-AFTER TURKEY STOCK
You can use rich stock, made from the turkey carcass, for risotto or soup of the long weekend, or freeze it for the new year.-M-F.H.
Provided by Sam Sifton
Number Of Ingredients 3
Steps:
- Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.
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
DON'T THROW AWAY THAT TURKEY CARCASS!!!!
Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!
Provided by Mirj2338
Categories Stocks
Time 1h20m
Yield 1 pot of stock
Number Of Ingredients 5
Steps:
- Toss everything into a large stock pot.
- Add enough water to cover.
- Bring to a boil, then lower heat to a simmer.
- Simmer for 1 hour.
- Strain.
Nutrition Facts : Calories 138.4, Fat 0.5, SaturatedFat 0.1, Sodium 93, Carbohydrate 32.3, Fiber 7.2, Sugar 15.1, Protein 3.6
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.
EASY TURKEY STOCK
this recipe makes such a rich soup stock and cooking it in the oven elimates burning and alot of stirring
Provided by PaganHeart
Categories Stocks
Time 12h15m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- break up the carcass and place it in a large stock pot with all ingredients.
- cover with cold water.
- put pot in oven,turn the temperature down to 200.
- leave in oven at least 8 hours, the longer the better, up to 24 hours.
- remove from oven.
- strain through colandar removing all ingredients leaving stock.
- (I save the gizzards to put in turkey stuffing and gravy) use stock for making gravy, as liquid in stuffing or making delicious turkey pine nut soup.
Nutrition Facts : Calories 22.8, Fat 0.1, Sodium 247, Carbohydrate 5.3, Fiber 0.7, Sugar 1.4, Protein 0.7
TURKEY STOCK
Make and share this Turkey Stock recipe from Food.com.
Provided by DrGaellon
Categories Stocks
Time 4h50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
- Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
- Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).
Nutrition Facts : Calories 31.5, Sodium 12.5, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.2
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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