Rescued Turkey Stock Recipes

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RESCUED TURKEY STOCK



Rescued Turkey Stock image

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

1 turkey carcass (see first two lines of directions)
16 cups cold water
2 large celery ribs, sliced
2 large carrots, scraped and sliced
2 onions, quartered (do NOT peel)
10 sprigs fresh flat leaf parsley (or more, if you wish)
1 tablespoon peppercorn
2 teaspoons dried thyme

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

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

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

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

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

16 cups water
1 turkey carcass, bones, skin
leftover prepared stuffing
1 large onion, in chunks
2 stalks celery, in chunks
2 carrots, in chunks
2 bay leaves
10 peppercorns
4 tablespoons salt, to taste
1/2 teaspoon dried thyme
1 garlic clove, sliced

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.

TURKEY STOCK



Turkey Stock image

I made this wonderful stock with the leftover roast Turkey carcass from Christmas. I used anything and everything, the neck of the turkey and I used the left over stuffing, some left over roast potatoes and other vegetables cooked and uncooked that I had cooked too many of, I have cooked this recipe from the basic recipe below and just added, what vegetables I had left over. Next time I will even keep the potatoe skins and cook them as well!! I was carfeul not too use, too much of one thing that may have taken over the flavour though. I have frozen the stock for using later, I am not sure what in, but the stock had that wonderful roast Turkey dinner flavour !!!

Provided by Tisme

Categories     Stocks

Time 2h10m

Yield 10-12 cups

Number Of Ingredients 11

1 roast turkey carcass, including the skin and debris like bits of the stuffing
1 carrot, split lengthways
1 onion, cut in half
2 celery ribs, cut into chunks
2 sprigs fresh thyme
2 bay leaves
2 parsley sprigs
1 garlic clove
1/4 teaspoon dried ginger
12 black peppercorns
salt

Steps:

  • Take a very large cooking pot and break the turkey carcase into it, then add the rest of the ingredients. Cover with water, bring up to simmering point, skim off any scum that rises to the surface, simmer for 2- 3 hours.
  • (If you have more time then the longer simmering the better, I simmered longer and added just 3/4- 1 cup more water at about the 2 hours mark.).
  • Set a colander over another large pan, and with tongs and a ladle, lift most of the bones and ingredients into colander. Being very careful as liquid is hot, drain remaining stock into colander, let stock completely drain through colander and when drained discard the contents of colander, keeping the liquids in the pan.
  • Place liquid stock back on heat, and slowly simmer for another 10 minutes, this time strain the stock through a strainer and leave to cool, discarding debris in the strainer.
  • Cover, cool completely and then chill overnight. Some fat/scum may be needed to be skimmed off next day and discarded.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 11.2, Carbohydrate 2.1, Fiber 0.5, Sugar 0.9, Protein 0.3

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

TURKEY STOCK



Turkey Stock image

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

1 turkey carcass, cut into 4 - 5 pieces to fit into pot
1 large onion, peeled and halved
1 large carrot, peeled and cut in 2-inch lengths
1 celery rib, cut in 2-inch lengths
3 garlic cloves, smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
salt
ground black pepper
4 1/2 quarts water

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

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