I’ve long since realized that throwing away the bones and carcass of a Thanksgiving turkey, or any other roasted bird for that matter, would be tantamount to sacrilege. However, I totally cop to being lazy for an equally long time. After spending days preparing for Thanksgiving, the last thing I want to do is spend more time in the kitchen the day after. But last year, after we had cleaned up from Thanksgiving dinner, I bit the bullet and made sure to save every last bit of leftover turkey—bones and all. A few days later, I simmered everything for a few hours in a pot with a ton of vegetables and aromatics. The house smelled fabulous, and once everything was strained, I had about four quarts of homemade turkey stock. I froze a couple, gave one to my grandparents, and started using the other right away.
The stock is so flavorful, and, to my surprise, it really didn’t take much time at all. You really just throw everything into a pot and let it go. I think I spent the afternoon catching up on Homeland episodes while the pot simmered ;-).
This Thanksgiving, save the carcass and any leftover bones! Put everything in a zip-top bag and freeze for a few weeks or refrigerate for a few days if you won’t be using the stock right away. When you’re ready to relax or finish decorating the house for Christmas, add everything to the pot and let it work its magic. When it’s done, you’ll have some incredible turkey stock, which is perfect for using leftover turkey in any of the following dishes: Turkey, Mushroom Garlic Bread, and Turkey
The holiday season is full of happiness, delectable meals, and frequently, an abundance of leftover turkey bones. But before you throw these leftovers in the garbage, use some culinary wizardry to turn them into a flavorful golden elixir: homemade turkey stock. This adaptable component gives depth and richness to soups, stews, gravies, and a plethora of other dishes that store-bought broth just can’t compare to.
With the help of this tutorial, you can easily prepare and freeze turkey stock, giving you access to a flavorful treasure trove all year long.
The Art of Transformation: From Bones to Broth
Ingredients:
- Leftover turkey carcass and bones
- 1 large onion, halved (unpeeled)
- 1 carrot, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- Water
Instructions:
- Gather your ingredients: Assemble your leftover turkey bones, fresh vegetables, herbs, and spices.
- Simmer the magic: Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, ensuring the water level is at least 1 inch above the bones. Bring to a boil over medium-high heat, skimming off any fat or foam that rises to the surface.
- Infuse the flavors: Add the onion, carrot, celery, bay leaf, and peppercorns. Reduce the heat to low and maintain a gentle simmer for 2 hours.
- Enhance the richness: Add the parsley and thyme sprigs and continue simmering for an additional 2 hours.
- Strain and clarify: Pour the stock through a fine-mesh sieve into a large bowl, discarding the solids. Allow the stock to sit at room temperature for about 30 minutes, or until a noticeable layer of fat forms on the surface. Using a spoon, skim off the fat and discard it. Let the stock cool to room temperature.
- Refrigerate or freeze: Cover the stock and refrigerate overnight. The next day, remove any remaining fat that has collected on the surface. Portion the stock into containers or freezer-safe bags for storage.
Freezing tips:
- Label your containers: Clearly label your containers with the date and contents to avoid confusion later.
- Leave headspace: When freezing, leave some headspace in the containers to allow for expansion as the liquid freezes.
- Choose freezer-safe containers: Opt for freezer-safe containers or bags to prevent freezer burn and ensure optimal storage.
Thawing and using your frozen turkey stock:
- Thaw overnight: Thaw frozen turkey stock in the refrigerator overnight. Alternatively, place the frozen container in a bowl of cold water to speed up the thawing process.
- Reheat and enjoy: Once thawed, reheat the stock gently in a saucepan before using it in your favorite recipes.
Beyond the Basics:
This recipe serves as a foundation for your culinary creativity. To create distinctive flavor profiles, feel free to experiment with different vegetables, herbs, and spices. For a richer stock, roast the turkey bones before simmering them.
Benefits of homemade turkey stock:
- Flavorful and versatile: Homemade turkey stock adds depth and richness to countless dishes, elevating their flavor profile.
- Cost-effective: Utilizing leftover turkey bones to create stock is a cost-effective way to add flavor to your cooking.
- Reduces waste: By using leftover bones, you reduce food waste and contribute to a more sustainable approach to cooking.
- Healthier option: Homemade turkey stock is often lower in sodium and preservatives than store-bought broth, making it a healthier choice.
Storage tips:
- Refrigerated stock: Homemade turkey stock can be stored in the refrigerator for up to 3 days.
- Frozen stock: Frozen turkey stock can be stored for up to 6 months.
Additional resources:
- The Brown-Eyed Baker’s Turkey Stock Recipe: https://www.browneyedbaker.com/how-to-make-turkey-stock-recipe/
- Eco Friendly Mama’s How to Make and Freeze Turkey Stock from Turkey Bones: https://ecofriendlymama.com/how-to-make-and-freeze-turkey-stock-from-turkey-bones/
Making and freezing turkey stock is a simple yet rewarding culinary journey. This versatile ingredient adds a touch of magic to your cooking, transforming leftover bones into a flavorful treasure that elevates your dishes and reduces food waste. So, grab your leftover turkey bones and embark on this culinary adventure. You’ll be amazed at the delicious results!
Homemade Turkey Stock
- Turkey carcass and bones from 14-pound turkey
- 1 large yellow onion, halved (unpeeled)
- 1 carrot, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1. Fill a large stockpot with enough water to cover the turkey carcass and bones by at least one inch, but no more than five quarts. Bring to a boil over medium-high heat. Using a skim, remove any fat or foam that rises to the surface.
- 2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to a gentle simmer and allow the stock to finish cooking. Simmer, uncovered, for 2 hours.
- 3. Simmer the stock for a further two hours after adding the parsley and thyme.
- 4. Pour the stock through a fine-mesh sieve into a large bowl, discarding all of the solids. Allow it to sit at room temperature for about 30 minutes, or until the top layer of skin becomes visible. Once you use a spoon to remove the fat layer from the stock, let it cool to room temperature. Cover and refrigerate overnight.
- 5. Shake off any fat that has accumulated on top of the stock the next day, then divide it into quart-sized jars or freezer-safe ziploc bags and store. The stock can be kept in the refrigerator for three days or frozen for up to six months.
Canning Rich Turkey Broth!
FAQ
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