I pull the leftover Thanksgiving turkey carcass out of the freezer and use it to make a flavorful stock that I can use in risottos, soups, and stews throughout the coming months. The stock is easy to make but requires a long simmer, six hours if possible. So the long weekend following Thanksgiving, I try to dedicate an afternoon to simmering a pot of turkey stock on the stove at home.
You’ve got a pot of rich flavorful turkey stock simmering on the stove and you’re wondering what culinary masterpiece to create with it. Well, my friend, you’ve come to the right place!
Whether you’re craving a hearty soup to warm your soul, a creamy risotto to tantalize your taste buds, or a flavorful gravy to elevate your next meal, turkey stock is your secret weapon.
Let’s dive into a world of culinary possibilities and explore the endless ways to transform your turkey stock into something truly magical,
Soups that will make you say “Wow!”
- Creamy Turkey Wild Rice Soup: This is my new go-to soup. It’s like a warm hug in a bowl, with tender turkey, fluffy wild rice, and a creamy broth that’ll leave you wanting more.
- Turkey Barley Soup (Slow Cooker): This is the perfect soup for a chilly day. Toss everything in your slow cooker and let it work its magic while you’re busy with your day. The result is a hearty, flavorful soup that’s perfect for a cozy night in.
- Creamy Enchilada Soup: Who says Mexican food can’t be healthy? This soup is packed with flavor, and by swapping chicken broth for turkey stock, you’ll add a depth of flavor that’ll have your taste buds doing a happy dance.
Risotto that’s fit for royalty
- Lemon Risotto with Summer Squash: This light and refreshing risotto is perfect for a summer evening. The bright lemon flavor pairs perfectly with the tender summer squash, and the turkey stock adds a richness that makes this dish truly special.
- Brown Rice Bowls with Stewed Peppers: This is a hearty and healthy meal that’s perfect for a weeknight dinner. The brown rice is cooked in turkey stock, giving it a delicious flavor, and the stewed peppers add a touch of sweetness and spice.
Gravy that’ll make your Thanksgiving turkey sing
- Easy Turkey Gravy: This recipe is a lifesaver. It’s quick, easy, and absolutely delicious. The turkey stock adds a depth of flavor that will make your gravy the star of the show.
And so much more!
The possibilities are endless when it comes to using turkey stock. Here are a few more ideas to get your creative juices flowing:
- Use it as a base for sauces: Turkey stock is a great way to add flavor to pan sauces, gravy, and even dips.
- Cook your rice or quinoa in it: This is a simple way to add extra flavor to your grains.
- Make a flavorful vegetable broth: Add some chopped vegetables to your turkey stock and simmer for a delicious and nutritious broth.
Whatever dish you decide to prepare, the flavor and adaptability of turkey stock will wow you. So get creative, have fun, and enjoy the delicious results!.
Tips and Tricks for Using Turkey Stock
- Make a big batch: Turkey stock is easy to freeze, so make a big batch and you’ll have it on hand whenever you need it.
- Don’t be afraid to experiment: There are no rules when it comes to using turkey stock. Get creative and try it in different recipes.
- Use it to add flavor to your vegetarian dishes: Turkey stock is a great way to add depth of flavor to vegetarian soups, stews, and sauces.
Frequently Asked Questions
- How long does turkey stock last in the refrigerator? Turkey stock will last for 3-4 days in the refrigerator.
- Can I freeze turkey stock? Yes, you can freeze turkey stock for up to 6 months.
- What is the best way to reheat turkey stock? The best way to reheat turkey stock is to heat it slowly over low heat on the stovetop.
Additional Resources
- 17 Recipes with Turkey Broth (Soups and More): https://insanelygoodrecipes.com/recipes-with-turkey-broth/
- Taking Stock After Thanksgiving: https://cooking.nytimes.com/recipes/1014335-taking-stock-after-thanksgiving
Private NotesLeave a Private Note on this recipe and see it here.
The time indicated is wrong. At the top of the recipe the timing shown is 145″. But according to the recipe, the stock should simmer for roughly six hours, and the soup (step 4) takes less than an hour. I love this new Cooking site and realize you uploaded more that 17,000 recipes, but cmon, NYT. If you want cooks and readers to take you seriously, shouldn’t someone be proofreading these old recipes before uploading, or at least reading our comments and making the necessary corrections?
You might want to look at that time again… It says 7:45. Just sayin
Made this recipe with the frozen carcass from the Thanksgiving turkey. It produces a flavorful broth that makes a good soup. Simple to make, most of the time is simmering, so active cooking time is short. It was a nice project for a rainy day.
This has been cooking in my kitchen for three hours and my house smells delicious. Made no changes.
I have the turkey carcass, neck, and onions I put inside simmering in a stock pot of water. Am I the only one who’s had a few glasses of wine? It might take 2 hours. I might take a bit longer. Im sure it will be fine.
I just finished making the turkey broth as written, straining the second time through cheesecloth. It’s chilling in the fridge and I’ll make soup tomorrow. I had a taste of the broth and it’s delicate and delicious. This recipe is a winner!.
Followed this recipe closely and it resulted in a very satisfying, full bodied, and deeply flavorful broth. My family loved it and I am inspired by it. Thank you NYT and Ms. Shulman!.
Long and slow is the key. I did the 6 hour heating and the flavor of the stock is incredibly delicate.
What’s with the head of garlic cut across the middle? Can someone please explain?
This stock has a lovely, deep flavor and the soup recipe accompanying it makes wonderful soup. The smell of it fills the house when I make it again this year with the carcass of the Thanksgiving turkey, and it makes me hungry. It’s the one soup I look forward to as the year turns toward winter, can’t beat this recipe.
This soup was wonderful, maybe because the stock was wonderful. I chopped up the leftover turkey meat and added it to the ziti instead of using the leftover mashed potatoes, squash, or sweet potatoes. The flavor was amazing! I left out garlic (my daughter is allergic) and didnt have fresh thyme. I look forward to eating it again.
Added zucchini, 1/2 c long grain brown rice and mushrooms. Try kale or collards next time.
This was the first time I made stock or turkey soup and I am so glad I did. The soup tastes so fresh and healthy and it was nice to use the whole bird.
Question-can this be done in a slow cooker?
I assume the veggies—garlic, peppercorns, etc. —go in with the turkey carcass at the same time? Theres not mention of them.
The time indicated is wrong. At the top of the recipe the timing shown is 145″. But according to the recipe, the stock should simmer for roughly six hours, and the soup (step 4) takes less than an hour. I love this new Cooking site and realize you uploaded more that 17,000 recipes, but cmon, NYT. If you want cooks and readers to take you seriously, shouldn’t someone be proofreading these old recipes before uploading, or at least reading our comments and making the necessary corrections?
You might want to look at that time again… It says 7:45. Just sayin
I cooked it for about 8 or 9 hours and got a lovely bone broth. Really tasty. Private notes are only visible to you.
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