Discover how simple it is to make Turkey Stock using the bones from your Thanksgiving turkey! All you’ll need is a carcass that has been carefully chosen, along with some vegetables and herbs that you’ve probably already cooked. Originally published on November 21, 2012, you will adore this flavorful turkey stock in your next soup!
The people in the apartment above us vacuum about once a week. (It’s pretty loud because the insulation in our apartment building is practically nil. Whenever I ask myself, “Are they vacuuming again?” I quickly follow up with, “Yes, Karen, most people vacuum more than once every three months, just like you.”
Anyway. Now that you’re feeling so good about yourself compared to me. We have news! We just found out we are having a baby BOY!! I’m still in complete shock. I was convinced it was a girl. (I think I just told myself that because I didn’t want to have to repaint Charlotte’s room. Moreover, I mistakenly believed Charlotte to be a boy, so perhaps my mother’s intuition is simply stuck in an Opposite-Day state. We are so excited to have a little boy!.
For now I’m focusing on doing some toddler training before the baby gets here. Who came up with the idea to let our toddlers sleep on tiny trampolines? Charlotte’s favorite activity is to jump in her crib, which makes it a less intimidating place to use as a time-out area. You would not believe the height she gets. Her mattress’s springs creaking gives me a clue that she’s awakened from her nap, not when she cries. One of these days she is going to go sailing over the edge. I should start lining the floor with pillows.
Have you guys decorated for Christmas yet? I broke down over the weekend. There is nothing better than a lit Christmas tree, yes, even the week before Thanksgiving!!.
But don’t worry Thanksgiving, I am still SUPER excited about you. After cooking my first turkey last week, I decided to make some turkey stock because I wanted to use every last bit of that bird. It was super easy. Throw everything in a pot and forget about it for a few hours. And man is it good! This stock makes the BEST soup. My favorite is to use the stock to make this Creamy Turkey Wild Rice Soup. Here’s what you’re going to need, hopefully you have most of this stuff leftover from your Thanksgiving shopping!.
Ah, turkey broth. The elixir of life after a Thanksgiving feast, the base for countless comforting soups and stews, the very essence of culinary magic. But how do you transform those leftover turkey bones into a golden pot of deliciousness? Fear not, my fellow gourmands, for I am here to guide you on this culinary adventure.
Gather Your Ingredients:
- The Star: A roasted turkey carcass, bones and all. Think of it as the foundation upon which your broth will be built.
- The Aromatic Quartet: Onion, carrot, celery, and parsley. These trusty vegetables will add depth and complexity to the flavor profile.
- The Spice Squad: Garlic, peppercorns, and bay leaves. These little guys will bring a touch of warmth and intrigue to the party.
- The Liquid Hero: Water, the lifeblood of your broth. Use cold water for the best results.
The Ritual Begins:
- The Disassembly: With your trusty kitchen shears or a sharp knife, transform the turkey carcass into smaller pieces. This will help extract maximum flavor.
- The Grand Assembly: In a large stockpot or Dutch oven, gather your turkey pieces, the aromatic quartet, the spice squad, and a generous amount of cold water.
- The Simmering Symphony: Bring the pot to a boil, then reduce heat and let it simmer gently for at least an hour, or up to four hours if you’re feeling extra ambitious. The longer it simmers, the richer the flavor.
- The Straining Serenade: Once your broth has reached peak deliciousness, strain it through a fine-mesh strainer or cheesecloth. Discard the solids, and behold the golden liquid treasure before you.
- The Cooling Countdown: Allow your broth to cool completely, then transfer it to an airtight container and refrigerate overnight. This will allow the fat to solidify, making it easier to remove.
- The Final Touch: The next day, skim off the solidified fat from the top of your broth. Now, it’s ready to be used in your favorite recipes or frozen for future culinary adventures.
Tips and Tricks from the Culinary Sage:
- More is More: Don’t be shy with the vegetables! The more you use, the more flavorful your broth will be.
- Spice It Up: Feel free to add other spices to your broth, such as thyme, rosemary, or even a pinch of chili flakes for a touch of heat.
- The Freezer is Your Friend: Turkey broth freezes beautifully, so make a big batch and enjoy it throughout the year.
- The Leftover Whisperer: Don’t throw away those leftover turkey bones! They’re a goldmine of flavor waiting to be unleashed.
Now, go forth and create your own culinary masterpiece! Let the aroma of simmering turkey broth fill your kitchen, and let your taste buds dance with joy. Remember, the journey is just as important as the destination, so savor every step of the process.
How to make Turkey Stock
Making turkey stock is incredibly simple and is one of my favorite things to do right before Thanksgiving. Chill on the couch while this simmers in the background, you barely have to babysit it. After tasting it, you will want to make it annually. So, going forward, just remember to slightly overbuy all of your celery, carrots, onions, and herbs, and you’ll be ready to make turkey stock!
- Use any leftover turkey drippings, giblets, neck, or skin you have to warm your turkey carcass.
- Add roughly-chopped onion, carrots, garlic and celery.
- Add parsley, sage, rosemary, and thyme. (Feel free to sing along. I assume you are familiar with the Simon and Garfunkel song? If not, check it out right away!
- Add bay leaves and peppercorns.
- Pour in about 4 quarts of water, enough to cover the majority of the veggies and turkey.
- Simmer 2-4 hours.
- To remove the fat, strain the stock into a large bowl or two using a colander.
See? So simple. You start by shoving your picked-over turkey carcass into the biggest pot you have. To fit the carcass in your pot, you might need to break it down, depending on its size. It’s okay if there’s still some meat on the bones, but be warned that after 4 hours of boiling, it will be very tough and flavorless. So gather up the meat that you want to eat now and set aside.
Next, add in all your veggies and herbs. There’s no need to be overly particular here. If you are missing an herb or two, don’t sweat it. The onions, celery, and carrots are most important as far as flavor goes. Cover all of it with water. I filled my pot all the way to the top!.
Your water level should have dropped after two to four hours, and the turkey and vegetables should have become softer and smaller. This is a really easy recipe! I simmer mine for two or three hours, or really, until I want to go to bed on Thanksgiving night. 2 hours is the minimum, 4 hours will give you a more condensed stock.
Drain through a colander into a large pot. Using tongs to remove the larger pieces is, in my opinion, more convenient than pouring the entire pot of boiling hot stock out at once.
Another way to prepare turkey stock is in a slow cooker; simply place everything inside and set the temperature to low for ten to twelve hours. SO easy.
How to use Turkey Bone Broth
You can use homemade turkey stock in just about any recipe that calls for chicken broth because it is so adaptable. You can usually use leftover turkey from Thanksgiving in place of the chicken specified in the recipe. Turkey and chicken are very similar. I find that turkey stock has an even richer, deeper flavor than chicken broth. It’s so good in any kind of poultry-based soup! See a list of soup ideas down below.
How To Make Turkey Stock – Turkey Broth Recipe
FAQ
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