Best 12 Easy Homemade Turkey Stock Recipes

TURKEY STOCK RECIPE

Steps:

• Remove the meat from the turkey bones then break the bones into chunks that will fit into your pot.
• Put the ingredients into a large pot and cover with 2-3 inches of water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't affect the taste but it won't look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
• Remove from the heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.

EASY TURKEY STOCK

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.)

EASY HOMEMADE TURKEY STOCK

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.

HOMEMADE TURKEY STOCK

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.

TURKEY STOCK

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.

EASY TURKEY STOCK

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.

QUICK TURKEY STOCK

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

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.

SIMPLE TURKEY GRAVY

Steps:

• Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
• Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

HOMEMADE TURKEY STOCK

Steps:

• Position rack in top third of oven and preheat to 450°F.
• Using heavy cleaver, chop wings into 2-inch pieces. (See Test-Kitchen Tips, below.) Spread wings in roasting pan and roast, turning with tongs after 20 minutes, until deeply browned, about 45 minutes.
• Meanwhile, in 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and celery and cook, stirring occasionally, until soft, about 10 minutes. Add wings and any pan juices and reduce heat to low.
• Straddle roasting pan across 2 burners on high heat and cook until browned bits are sizzling, about 1 minute. Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon. Pour liquid into pot and add enough cold water to cover ingredients by 1 inch, about 14 cups.
• Raise heat to high and bring to boil, skimming foam from surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low and simmer, uncovered, 3 hours, adding water as needed to keep wings covered.
• Pour stock through fine-mesh sieve into large bowl, discarding solids. If using immediately, let stand until yellow fat rises to surface, 1 to 2 minutes, then skim off and discard fat. If not using immediately, place bowl in larger bowl of iced water. Let stand, changing ice water as it warms, until stock is tepid, at least 30 minutes. Cover and refrigerate until chilled, then scrape off and discard fat. (Stock can be made ahead and refrigerated in airtight container up to 2 days or frozen up to 6 months. Reheat in saucepan over low heat before using for stuffing and turkey.)

SERIOUS TURKEY STOCK

Steps:

• Preheat oven to 400. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.
• Transfer turkey parts and all fat and juices to a large stockpot. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight.
• Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container. Cover and refrigerate. When cool, pull off the layer of fat on top and discard. Reheat for use.

ROASTED TURKEY STOCK

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.