TAKING STOCK AFTER THANKSGIVING
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Provided by Martha Rose Shulman
Categories project
Time 7h45m
Yield Makes about 5 quarts
Number Of Ingredients 20
Steps:
- Rinse the turkey, making sure to wash away any stuffing that may be sticking to the walls of the cavity. Break apart if necessary, so the wing bones and thigh bones are detached. Place in a large stockpot, and add the water. It should cover the carcass.
- Place over medium heat, and bring to a simmer. The bubbles should just break gently on the surface. Skim off any foam that rises to the surface. Cover partially, turn the heat to very low and simmer two hours, skimming as necessary. Add the remaining ingredients, and simmer for another four hours, partially covered. Keep your eye on the pot, and skim as necessary.
- Before draining such a big pot of stock, I find it easiest to remove the carcass and bones using tongs. Gently strain the soup through a strainer, colander or conical chinois into a very large bowl. Line a strainer with cheesecloth, and strain once again. Place in the refrigerator, uncovered, and chill. Lift off any fat that has congealed on the top, and discard. Keep in the refrigerator, or freeze in small containers.
- Combine the stock, salt, pepper, carrots and celery, and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add the leftover vegetables and turkey, and simmer for another 10 to 15 minutes. Add the soup pasta, and simmer until tender, five to 10 minutes. Taste, adjust seasonings and stir in the parsley or cilantro. Serve.
THANKSGIVING STOCK
Make this stock ahead of time and freeze it to get it out of the way. You'll have stock on hand for weeks.
Provided by Brad Leone
Categories Bon Appétit Thanksgiving turkey Mushroom Garlic Carrot Onion Parsley White Wine
Yield Makes about 1 gallon
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30-40 minutes. Remove from oven; set aside.
- Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3 1/2-4 1/2 hours (go the full distance for a rich and gelatinous stock).
- Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.
- Do Ahead
- Stock can be made 1 week ahead. Keep chilled, or freeze up to 6 months.
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
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.
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
TURKEY STOCK
Categories Soup/Stew turkey Vegetable Thanksgiving Fall Bon Appétit
Yield Makes about 8 cups
Number Of Ingredients 10
Steps:
- Pat wings, neck and giblets dry with paper towels. Heat oil in heavy large pot over medium-high heat. Working in batches, add turkey parts to pot and sauté until brown on all sides, about 10 minutes. Using slotted spoon, transfer turkey parts to large bowl.
- Add onion, carrot and celery to same pot. Sauté until onion is tender, about 2 minutes. Return turkey parts to pot. Add enough cold water to cover mixture by 2 inches. Bring liquid to boil. Skim off foam. Add parsley, thyme and peppercorns. Reduce heat to medium. Simmer until liquid is reduced by half, stirring occasionally, about 2 1/2 hours.
- Strain stock into large bowl. Let stand 5 minutes. Spoon fat off top of stock. (Can be prepared 5 days ahead. Cool slightly. Cover and refrigerate.)
LEFTOVER T-DAY TURKEY STOCK
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
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
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- Preheat oven to 425°. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30–40 minutes. Remove from oven; set aside.
- Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10–15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3½–4½ hours (go the full distance for a rich and gelatinous stock).
- Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.
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