Homemade Turkey Stock
Unlock Flavor: Mastering Homemade Turkey Stock
Don’t toss that turkey carcass! It’s a goldmine of flavor just waiting to be transformed into rich, deeply satisfying Homemade Turkey Stock. Forget those bland, store-bought options – making your own stock is surprisingly easy and the difference in taste is remarkable. This isn’t just a recipe; it’s a kitchen superpower that elevates soups, sauces, gravies, and so much more.
Why Make Your Own Turkey Stock?
- Superior Flavor: Homemade stock boasts a depth of flavor that pre-made versions simply can’t match. You control the ingredients and simmer time, resulting in a truly customized taste.
- Nutrient-Rich: Stock is packed with collagen, minerals, and amino acids, offering potential health benefits.
- Reduce Waste: Give that leftover turkey carcass a new life instead of sending it to the landfill.
- Cost-Effective: Making your own stock is significantly cheaper than buying it.
The Secret to a Flavorful Stock
The key to a fantastic turkey stock is patience. A long, slow simmer extracts maximum flavor from the bones and vegetables. Don’t rush the process! The longer it simmers (up to 6 hours!), the richer and more complex the flavor will become. We recommend at least 2 hours, but truly, the longer the better.
We’ve kept the ingredient list simple, focusing on building a solid flavor base. Feel free to experiment with adding other aromatics like thyme, rosemary, or a parmesan rind for an extra layer of complexity.
Tips for Success
- Don’t Salt Early: Add salt towards the end of the simmering process. As the stock reduces, the salt will concentrate.
- Skim the Impurities: As the stock simmers, skim off any foam or impurities that rise to the surface. This will result in a clearer, cleaner-tasting stock.
- Cool and Refrigerate: Cooling the stock allows the fat to solidify, making it easy to skim off. Refrigerating overnight also helps to clarify the stock further.
- Freezing for Future Use: Stock freezes beautifully! Store it in airtight containers or freezer bags for up to 6 months.
Frequently Asked Questions
Q: Can I use a store-bought turkey carcass?
A: While a carcass from a roasted turkey yields the best flavor, you can use a store-bought one. Just be sure it hasn’t been heavily seasoned.
Q: What can I do with the leftover solids after straining the stock?
A: The strained vegetables and bones can be composted or discarded.
Q: Can I use chicken bones instead of turkey bones?
A: Yes, you can! The process is the same, but the flavor will be slightly different.
Q: How do I prevent the stock from being cloudy?
A: Skimming impurities during simmering and cooling the stock completely before refrigerating will help clarify it.
Q: Can I add other vegetables?
A: Absolutely! Parsnips, leeks, and mushrooms all add delicious flavor.
Start making your own Homemade Turkey Stock today and experience the difference!
Homemade Turkey Stock
Ingredients
- 1 each Turkey Carcass
- 2 each Carrots peeled and roughly chopped
- 2 each Celery stalks peeled and roughly chopped
- 1 Tbsp Black Peppercorns
- 1 each Bay Leaf
- 5 each Garlic Cloves
- ⅓ cup Parsley
- 2 each Onions quartered
- to taste Kosher Salt
- enough Water to almost cover the bones
Instructions
- Place the carcass in a large stockpot. Pour enough water in the pan so that it almost covers the bones.
- Place the stockpot on high heat.
- Add, turkey drippings, carrots, celery, peppercorns, bay leaf, garlic cloves, parsley, onions and kosher salt to taste.
- When the stock gets close to a boil, turn to low and simmer the stalk at least 2 hours and up to 6. The longer you simmer it, the deeper the flavors will be.
- Strain thru a fine mesh sieve, cool to room temp and refrigerate overnight.
- Skim the fat off the next day. Do not be afraid that it looks like jello, that is all the gelatin from the bones.
- Stock may be frozen up to 6 months.
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