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Turkey stock

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To make a basic turkey stock for utilizing in soups and sauces, you can use the recipes for chicken stock or dark chicken stock. This will keep it mild, neutral and very versatile. I often do this after certain holidays when stores are selling turkeys very cheap. You can use the meat for sandwiches, soups, turkey pot pie, salads and many other preparations.

If you are making turkey stock to use for gravy with your Thanksgiving or Christmas turkey, I recommend using this recipe which will give your stock a rich flavor that pairs perfectly with the holiday bird.

Turkey stock

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Recipe by admin Course: Building blocksDifficulty: Easy
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

This is a great recipe for a stock to use for gravy when making thanksgiving turkey dinner or any other time you are roasting a turkey and want to make a good gravy. It can also be used for turkey pot pie.
If you want a milder stock to use for soups or other sauces then omit the sage, rosemary, nutmeg and marjoram.
After major holidays, whole turkeys, turkey bones and parts are usually on sale pretty cheap. This is a great time to to use the bones for making a milder and more versatile stock and ahem – stockpile it in the freezer.

Ingredients

  • 3 lbs 3 Turkey bones, wings, necks, gizzards or hearts (no livers)

  • 10 quarts 10 water

  • 1 medium 1 onion

  • 1 medium 1 carrot

  • 3 ribs 3 celery

  • 4 stalks 4 parsley

  • vegetable oil

  • 2 whole 2 bay leaves

  • 1/2 Tbs 1/2 thyme

  • 6 whole 6 pepper corns

  • 1 tsp 1 rosemary

  • 1/2 Tbs 1/2 sage

  • 1/2 tsp 1/2 nutmeg

  • 1 tsp 1 marjoram

Directions

  • Roast the turkey bones or parts until they get a rich brown color.
  • Wash, peel and dice the vegetables one inch dice and slowly brown in oil in the stock pot. Stir the vegetables to brown on all sides and avoid burning.
  • Once the vegetables are well browned (caramelized), add the browned bones to the pot along with the water and all the seasoning.
  • Bring the stock to a boil and immediately lower to a simmer. Skim off any foam that collects at the surface. Simmer the stock for about 3-4 hours.
  • When the bone joints fall apart and the the cartilage around the joints has dissolved into the liquid, your stock is finished. Turn off the heat and let the stock settle for 30-60 minutes. Strain the stock 2-3 times through a fine strainer or cheese cloth.
  • Let the stock settle for 10-15 minutes and skim the fat off the top or refrigerate overnight then remove the fat layer the next day. Save the turkey fat render and cook the flour in for the roux to use to thicken the gravy.

Equipment

  • cutting board, chefs knife, peeler
  • measuring spoons and measuring cups
  • 12 quart stock pot, spoon to stir and skim with, strainer

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