Best 2 Easy Turkey Stock Recipes

Easy turkey stock is a versatile and flavorful ingredient that can be used in a variety of dishes. It is perfect for adding a rich, savory taste to soups, stews, and gravies. Turkey stock is also a great way to use up leftover turkey bones and meat. With a few simple ingredients and a little time, you can make your own delicious easy turkey stock at home.

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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

Ingredients

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

EASY HOMEMADE TURKEY STOCK

Easy Homemade Turkey Stock image

You can freeze this stock for later use as a base for other soups.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h30m

Yield 3 quarts

Number Of Ingredients 7

Ingredients

Bones of 1 cooked turkey
5 quarts water
2 onions, quartered
1 celery stalk
1 carrot
1 dried bay leaf
1 teaspoon whole black peppercorns

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.

Tips:

Use a variety of turkey parts. This will give your stock a richer flavor. Use bones, neck, wings, and giblets.
Roast the bones before making the stock. This will help to deepen the flavor of the stock.
Use a large pot. You want to make sure you have enough room for all of the ingredients.
Simmer the stock for at least 2 hours. The longer you simmer the stock, the more flavor it will have.
Strain the stock before using it. This will remove any bones or vegetables that may be in the stock.
Store the stock in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Turkey stock is a versatile ingredient that can be used in a variety of dishes. It can be used to make soups, stews, gravies, and sauces. It can also be used to cook rice, pasta, and vegetables. Turkey stock is a great way to add flavor to your meals. It is also a healthy and inexpensive ingredient.