Best 8 Herbed Turkey Stock Recipes

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

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.

HERBED TURKEY STOCK

Steps:

• Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours., Discard the carcass and herb bag. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.

HERBED TURKEY GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

TURKEY STOCK

Steps:

• Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.
• Pour stock through a large sieve into a bowl and discard solids.

FARMHOUSE HERBED STUFFING

Steps:

• In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
• Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
• If using to stuff turkey:
• Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
• If baking in a casserole pan:
• Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
• Variations:
• Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
• Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
• Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.