Homemade Turkey Stock Recipe
Introduction
Homemade turkey stock is a flavorful and nourishing base perfect for soups, stews, and sauces. Using a turkey carcass and simple vegetables, you can create a rich, aromatic stock that enhances any dish.
Ingredients
- 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
Instructions
- Step 1: Place the turkey carcass, chopped onions, carrots, celery, black peppercorns, thyme sprigs, and bay leaf into a large stock pot or your biggest saucepan.
- Step 2: Add 2 litres of water, or enough to cover the ingredients completely.
- Step 3: Bring the mixture to a simmer over high heat, skimming off any foam that rises to the surface with a spoon.
- Step 4: Reduce the heat to medium and simmer gently, partially covered, for 3 hours. For a lighter stock, cover fully while simmering.
- Step 5: Turn off the heat and let the stock cool for a few minutes.
- Step 6: Carefully strain the stock into a container or bowl and allow it to cool completely before storing.
Tips & Variations
- For a deeper flavor, roast the turkey carcass and vegetables before simmering.
- Add garlic cloves or parsley stems for extra aroma.
- Remove excess fat from the cooled stock if desired for a lighter broth.
Storage
Store the cooled turkey stock in an airtight container in the refrigerator for up to one week. For longer storage, freeze the stock in portions for up to three months. Reheat gently on the stove before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover turkey bones instead of a whole carcass?
Yes, leftover bones work well, but a whole carcass yields more flavorful and richer stock because of the variety of bones and connective tissue.
Do I need to add salt to the turkey stock?
It’s best to avoid adding salt during cooking, so you can season your final dish to taste. This also makes the stock more versatile for different recipes.
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Homemade Turkey Stock Recipe
- Total Time: 3 hours 15 minutes
- Yield: Approximately 2.5 to 3 liters of turkey stock 1x
Description
A rich and flavorful homemade turkey stock made by simmering a turkey carcass with vegetables and herbs. This versatile stock is perfect for soups, gravies, and sauces, capturing the essence of roasted turkey in a natural and healthy base.
Ingredients
Stock Ingredients
- 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
- 2 liters water (or enough to cover ingredients)
Instructions
- Prepare Ingredients: Remove any remaining meat from the turkey carcass and chop the onions, carrots, and celery. Gather the peppercorns, thyme sprigs, and bay leaf.
- Combine Ingredients in Pot: Place the turkey carcass, chopped vegetables, peppercorns, thyme, and bay leaf into a large stock pot or the biggest saucepan you have. Pour in 2 liters of water, adding more if necessary to fully cover the ingredients.
- Bring to Simmer: Place the pot over high heat and bring the mixture to a simmer. As it heats, skim off any foam or impurities that rise to the surface with a spoon to ensure a clear stock.
- Simmer Stock: Reduce the heat to medium and let the stock simmer gently, partially covered, for about 3 hours. This allows the flavors to concentrate and the stock to reduce slightly. For a lighter stock, you can fully cover the pot while simmering.
- Cool and Strain: Turn off the heat and let the stock cool for a few minutes. Carefully strain the stock into a clean container or bowl, removing the solids to leave a clear liquid.
- Storage: Allow the stock to cool completely before refrigerating. The stock will keep for up to one week in the refrigerator or can be frozen for up to three months for longer storage.
Notes
- Skimming off the foam during the initial simmering helps produce a clearer stock.
- Adjust simmering time if you want a more concentrated or lighter stock.
- Frozen stock can be thawed in the refrigerator overnight before use.
- Adding a splash of vinegar during simmering can help extract minerals from the bones but is optional.
- Use homemade turkey stock as a base for soups, stews, gravies, or sauces to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Stock/Broth
- Method: Stovetop
- Cuisine: American
Keywords: turkey stock, homemade stock, turkey broth, turkey carcass, homemade broth, savory stock, soup base, cooking stock
