Best 11 Quick And Rich Turkey Stock Recipes

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Turkey stock is a flavorful and versatile cooking ingredient that can be used to make soups, stews, gravies, and other dishes. It is typically made by simmering turkey bones and vegetables in water for several hours, but this process can be time-consuming. This guide will provide you with a quick and easy recipe for making a rich and flavorful turkey stock that can be used for a variety of dishes.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

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

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

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.

TURKEY STOCK



Turkey Stock image

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

1 turkey carcass
3 onions, coarsely chopped
1 pound carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic
4 cubes chicken bouillon
1 tablespoon whole black peppercorns, or to taste
3 bay leaves
water to cover

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

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

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

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.

QUICK AND RICH TURKEY STOCK



Quick and Rich Turkey Stock image

Provided by Ruth Cousineau

Categories     turkey     Thanksgiving     Quick & Easy     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

Neck, giblets (excluding liver), and wing tips from a turkey
1/2 medium onion
1 tablespoon unsalted butter
3 cups reduced-sodium chicken broth
3 cups water
1 carrot, quartered
1 celery rib, quartered
2 thyme sprigs

Steps:

  • Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.)

TURKEY STOCK



Turkey stock image

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

Provided by Anna Glover

Time 50m

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 88 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

GREAT BASIC TURKEY STOCK



Great Basic Turkey Stock image

Turkey soup usually starts out with remnants of the holiday bird, resulting in a bland soup with little turkey flavor. Recipe from Cooks Illustrated. The Goal: A soup with rich turkey flavor that's made without an all-day simmer. The Solution: Make a classic stock with carrots, onions, celery, and garlic, and enhance the flavor with white wine, which deepens the turkey flavor. After just four hours the stock is fully flavored, ready for additions like noodles, potatoes, or rice, and of course, turkey. Try not to use a barren carcass for the stock. The soup tastes best made with a carcass that has a good amount of meat clinging to it.

Provided by Cucina Casalingo

Categories     Poultry

Time 4h30m

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 9

1 turkey carcass (from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot)
1 large onion, peeled and halved
1 large carrot, peeled and chopped coarse
1 large celery rib, about 4 ounces, chopped coarse
3 medium garlic cloves, unpeeled and smashed
2 cups dry white wine
1 bay leaf
5 sprigs fresh parsley leaves
3 sprigs fresh thyme

Steps:

  • 1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
  • 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.

RICH TURKEY STOCK



Rich Turkey Stock image

I never seem to have enough drippings (no matter how ample) to make as much gravy as I need--at least 1/3 cup of gravy per person, as far as I'm concerned. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for thinning soups, braising vegetables and moistening stuffings. MAKE AHEAD: The stock can be refrigerated for 3 days or frozen for 1 month. This recipe is from the test kitchen for "Perfect Gravy."

Provided by NcMysteryShopper

Categories     Stocks

Time 4h20m

Yield 3 Quarts

Number Of Ingredients 8

7 lbs turkey parts, such as wings, thighs and drumsticks
4 quarts water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, smashed
1 teaspoon kosher salt
fresh ground pepper

Steps:

  • Preheat the oven to 400°F
  • In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot.
  • Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
  • Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.

Nutrition Facts : Calories 36.7, Fat 0.1, Sodium 835.4, Carbohydrate 8.6, Fiber 1.7, Sugar 3.6, Protein 0.9

AWESOME TURKEY GIBLET STOCK



Awesome Turkey Giblet Stock image

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

Provided by Stacy M. Polcyn

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h45m

Yield 1

Number Of Ingredients 8

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
  • Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g

QUICK TURKEY STOCK



Quick Turkey Stock image

This quick stock, which uses the turkey's neck, heart, and gizzard to enrich purchased turkey or chicken stock, makes enough for the stuffing, mole sauce, and turkey and gravy.

Provided by Melissa Clark

Yield Makes about 8 cups

Number Of Ingredients 2

2 quarts turkey or chicken stock or canned low-sodium chicken broth
Neck, heart, and gizzard reserved from turkey

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.)

SERIOUS TURKEY STOCK



Serious Turkey Stock image

You won't regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer concentrates them. Plan ahead: Make it when you have time, as the temperature starts to drop, and keep it in the freezer.

Provided by Sam Sifton

Categories     soups and stews, side dish

Time 2h

Yield At least 2 quarts

Number Of Ingredients 8

2 turkey drumsticks
2 turkey wings
2 large Spanish onions, peeled and cut in half
2 large carrots, peeled and cut in large pieces
2 ribs celery, cut into large pieces
2 bay leaves
3 sprigs fresh thyme
1 tablespoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use a variety of turkey parts. This will give your stock a richer flavor. If you only have access to turkey breasts, you can add some chicken bones to the pot for extra flavor.
  • Roast the turkey bones before making the stock. This will help to deepen the flavor of the stock. To roast the bones, simply place them on a baking sheet and roast them in a preheated oven at 425 degrees Fahrenheit for 30 minutes, or until they are browned.
  • Use a large pot. You'll need a large pot to hold all of the ingredients for your stock. A stockpot or Dutch oven is ideal.
  • Simmer the stock for at least 2 hours. The longer you simmer the stock, the more flavor it will have. You can simmer the stock for up to 24 hours, but 2-3 hours is usually sufficient.
  • Strain the stock before using it. This will remove any solids from the stock, such as bones, vegetables, and herbs.

Conclusion:

Turkey stock is a delicious and versatile ingredient that can be used in a variety of dishes. It is a great way to use up leftover turkey after Thanksgiving or Christmas dinner. With a little planning, you can easily make your own turkey stock at home. Just follow these tips and you'll be rewarded with a delicious and flavorful stock that you can use to make all sorts of delicious dishes.

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