Easy Turkey Stock Recipes

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EASY HOMEMADE TURKEY STOCK



Easy Homemade Turkey Stock image

You can freeze this stock for later use as a base for other soups.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h30m

Yield 3 quarts

Number Of Ingredients 7

Bones of 1 cooked turkey
5 quarts water
2 onions, quartered
1 celery stalk
1 carrot
1 dried bay leaf
1 teaspoon whole black peppercorns

Steps:

  • In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
  • Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.

EASY TURKEY STOCK



Easy Turkey Stock image

Save the turkey bones from your Thanksgiving feast -- you can use them to make a pot of flavorful stock. Simmer them with some onions, carrots,and celery and you'll have a freezable, low-sodium base for soups, stews, rice dishes, and more.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 3h

Yield Makes 6 quarts

Number Of Ingredients 6

5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
1 pound yellow onions, skins on, halved or quartered depending on size
1/2 pound carrots, cut into 4-inch lengths
1/2 pound celery stalks, cut into 4-inch lengths
1/2 teaspoon whole black peppercorns
8 sprigs parsley

Steps:

  • In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover ingredients by 3 inches when submerged (about 6 quarts).
  • Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes.
  • Strain stock through a fine-mesh sieve. Discard vegetables. Remove meat from bones and save for another use; discard bones. Let stock cool completely before refrigerating. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 12 g

TURKEY STOCK



Turkey Stock image

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

1 turkey carcass
3 onions, coarsely chopped
1 pound carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic
4 cubes chicken bouillon
1 tablespoon whole black peppercorns, or to taste
3 bay leaves
water to cover

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

TURKEY STOCK



Turkey stock image

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

Provided by Anna Glover

Time 50m

Number Of Ingredients 7

1 turkey carcass, meat removed
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tsp black peppercorns
3 sprigs thyme
1 bay leaf

Steps:

  • Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
  • Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs - the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
  • Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.

Nutrition Facts : Calories 88 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

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

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

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.

EASY TURKEY STOCK



easy turkey stock image

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

1 turkey carcass, including skin
2 large yellow onions, with onion skin
1 head garlic, cut in half across the head
2 bay leaves
1 tablespoon chicken base
1 celery heart (the center of a bunch, with lots of green leaves)
1 teaspoon fresh ground black pepper
1 teaspoon salt, to taste
1 lb sauteed turkey gizzard (optional)
cold water

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

QUICK TURKEY STOCK



Quick Turkey Stock image

This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.

Provided by Melissa Clark

Yield Makes about 8 cups

Number Of Ingredients 2

2 quarts turkey or chicken stock or canned low-sodium chicken broth
Neck, heart, and gizzard reserved from turkey

Steps:

  • In large stock pot over high heat, combine stock, neck, heart, and gizzard. Bring to boil, then lower heat to moderately low and simmer, uncovered, 20 minutes. Strain through fine-mesh sieve, pressing on solids to extract all liquid. Discard solids. (Stock can be made up to 3 days ahead and refrigerated until ready to use.)

TURKEY STOCK



Turkey Stock image

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

5 pound turkey parts such as wings, drumsticks, and thighs
2 medium yellow onions, left unpeeled, trimmed and quartered
2 celery ribs, cut into 2-inch lengths
2 carrots, cut into 2-inch lengths
4 quart cold water, divided
5 parsley stems (without leaves)
1 Turkish bay leaf or 1/2 California
8 black peppercorns
Equipment: a 17- by 14-inch flameproof roasting pan

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).

LEFTOVER T-DAY TURKEY STOCK



Leftover T-Day Turkey Stock image

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

1 tablespoon olive oil
3 ribs celery, chopped
2 carrot, chopped
1 onion, quartered
1 head garlic, halved lengthwise
2 pounds leftover turkey carcass, or as needed
2 bay leaves
4 teaspoons salt
1 tablespoon whole black peppercorns
1 sprig rosemary
1 teaspoon ground sage
4 quarts water, or as needed

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

ROASTED TURKEY STOCK



Roasted Turkey Stock image

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

1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones
4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
2 large or 3 small carrots, peeled and cut into chunks
4 large or 5 small celery ribs, cut into chunks
2 cups white wine
2 large or 3 small garlic cloves, smashed and peeled
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 whole arbol (or another small dried red) chile
Kosher salt

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

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