Rescued Turkey Stock Recipes

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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

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

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Top Asked Questions

What do you do with rescued turkey carcass?
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!
When to make Turkey stock after cooking turkey?
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.
What to do with bones in Turkey stock?
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.
Can you use Turkey skin in Turkey stock?
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.

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