Best 10 Dark Turkey Stock Recipes

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If you're looking for a rich, flavorful stock to elevate your soups, stews, and sauces, look no further than dark turkey stock. Made with roasted turkey bones, vegetables, and herbs, this stock is incredibly easy to make and packs a ton of umami. And the best part? You can use it in a variety of recipes, from classic turkey soup to creamy risotto. In this article, we'll provide you with two foolproof recipes for dark turkey stock, along with a few tips on how to use it. So, whether you're a seasoned home cook or just starting out, give this versatile stock a try and see for yourself how it can transform your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY STOCK



Turkey Stock image

Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.

Provided by Julia Monroe

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 turkey carcass
3 onions, coarsely chopped
1 pound carrots, coarsely chopped
1 bunch celery, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic
4 cubes chicken bouillon
1 tablespoon whole black peppercorns, or to taste
3 bay leaves
water to cover

Steps:

  • Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Time 2h

Yield 3-1/2 quarts.

Number Of Ingredients 10

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.

Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BROWN TURKEY STOCK



Brown Turkey Stock image

Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 11 cups

Number Of Ingredients 10

6 to 7 pounds turkey parts, such as necks, wings, and legs
1 teaspoon coarse salt
1/2 cup Madeira or sherry
1 stalk celery, cut into 3-inch pieces
2 carrots, cut into 3-inch pieces
1 onion (unpeeled), quartered
A few sprigs each fresh flat-leaf parsley, thyme, and rosemary
A few dried porcini mishrooms
A few whole black peppercorns
1 dried bay leaf

Steps:

  • Preheat oven to 425 degrees. Place turkey parts in a large, heavy roasting pan (do not crowd); season with salt. Roast, stirring occasionally (pour off accumulated fat after about an hour), until very well browned, about 2 hours total.
  • Transfer turkey parts to an 8- to 10-quart stockpot. Pour off fat from roasting pan; discard. Place pan over medium-high heat. Add wine; bring to a boil. Deglaze pan, scraping up browned bits from the bottom with a wooden spoon.
  • Transfer deglazing liquid to pot, add remaining ingredients. Add enough water to cover ingredients by 2 inches (about 4 quarts). Simmer 3 hours over low heat. Let cool slightly, then skim fat from the surface. Pour stock through a large sieve set over a heatproof bowl; discard solids. Cooled stock can be refrigerated up to 2 days or frozen several months in airtight containers.

DARK TURKEY STOCK



Dark Turkey Stock image

Provided by Mark Bittman

Categories     soups and stews

Time 2h30m

Yield 10 servings, about 2 quarts

Number Of Ingredients 4

Bones, leftover meat and carcass from a 15-pound turkey
2 carrots, peeled and cut into chunks
1 large onion, peeled and quartered
1 stalk celery, roughly chopped

Steps:

  • Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry if the meat sticks to the bottom of the pan.
  • Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.
  • Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it's fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.
  • Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.

SERIOUS TURKEY STOCK



Serious Turkey Stock image

You won't regret having this turkey stock at hand, for dressings, stuffings, soups and more during the holiday season. A stint in a 400-degree oven draws out flavor from the turkey parts, and a long simmer concentrates them. Plan ahead: Make it when you have time, as the temperature starts to drop, and keep it in the freezer.

Provided by Sam Sifton

Categories     soups and stews, side dish

Time 2h

Yield At least 2 quarts

Number Of Ingredients 8

2 turkey drumsticks
2 turkey wings
2 large Spanish onions, peeled and cut in half
2 large carrots, peeled and cut in large pieces
2 ribs celery, cut into large pieces
2 bay leaves
3 sprigs fresh thyme
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 400. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.
  • Transfer turkey parts and all fat and juices to a large stockpot. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight.
  • Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container. Cover and refrigerate. When cool, pull off the layer of fat on top and discard. Reheat for use.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY STOCK



Turkey Stock image

Provided by Melissa Roberts

Categories     Soup/Stew     Onion     turkey     Thanksgiving     Dinner     Celery     Root Vegetable     Carrot     Fall     Winter     Parsley     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 10 cups

Number Of Ingredients 9

5 pound turkey parts such as wings, drumsticks, and thighs
2 medium yellow onions, left unpeeled, trimmed and quartered
2 celery ribs, cut into 2-inch lengths
2 carrots, cut into 2-inch lengths
4 quart cold water, divided
5 parsley stems (without leaves)
1 Turkish bay leaf or 1/2 California
8 black peppercorns
Equipment: a 17- by 14-inch flameproof roasting pan

Steps:

  • Preheat oven to 500°F with rack in lowest position.
  • If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry. Roast turkey parts, skin sides down, in dry roasting pan, turning once, until browned well, about 1 hour. Transfer to an 8-quart stockpot using tongs, reserving fat in roasting pan.
  • Add onions, celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, 25 to 30 minutes. Add vegetables to turkey in stockpot.
  • Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add remaining 3 1/2 quarts water along with remaining ingredients and 1 teaspoon salt. Bring to a boil, then reduce heat and gently simmer, uncovered, 3 hours.
  • Strain stock through a large fine-mesh sieve into a large bowl, discarding solids. (You will have about 10 cups stock.) If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill, uncovered, until cool, then covered, before skimming fat (it will be easier to remove when cool or cold).

BROWN TURKEY STOCK



Brown Turkey Stock image

Categories     Soup/Stew     turkey     Thanksgiving     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 10

6 lb turkey parts such as wings, drumsticks, or thighs
5 tablespoons vegetable oil
3 medium yellow onions, left unpeeled, then trimmedand halved
3 celery ribs, cut into 2-inch lengths
3 carrots, quartered
6 fresh parsley stems (without leaves)
1 Turkish or 1/2 California bay leaf
10 black peppercorns
5 qt cold water
1 1/2 teaspoons salt

Steps:

  • If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (There is no need to crack bones if using drumsticks or thighs.)
  • Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry. Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl. Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey. Cook celery and carrots, stirring occasionally, until golden, about 3 minutes. Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.
  • Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
  • If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold). If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy. Reheat stock before making gravy .

BROWN TURKEY STOCK



Brown Turkey Stock image

A spectacular [gravy](/recipes/food/views/369377) begins with pan drippings, but the true flavor base comes from a good stock. The real selling point of this stock is that you can make it way in advance of Thanksgiving. And any leftovers of the stock will enhance the soups and sauces that follow the big feast.

Provided by Kemp Minifie

Yield Makes 6 cups

Number Of Ingredients 8

3 pounds turkey parts, such as necks, drumsticks, and wings, preferably cut up
2 medium onions, unpeeled but trimmed, and each cut into 4 wedges
2 celery ribs, cut into 2-inch lengths
2 carrots, halved crosswise
2 1/2 quarts (10 cups) water
1 Turkish or 1/2 California bay leaf
6 black peppercorns
Salt

Steps:

  • Heat oven to 450°F with rack in lower third. Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour. Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.
  • Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
  • Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.
  • Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.
  • Strain stock through a fine-mesh sieve into a bowl, discarding solids. Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce. If there is less, add water to make it 6 cups. If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat.

ROASTED TURKEY STOCK



Roasted Turkey Stock image

When you're making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics - carrots, celery, onions - plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).

Provided by Julia Moskin

Categories     soups and stews

Time 1h

Yield About 3 quarts

Number Of Ingredients 11

1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones
4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
2 large or 3 small carrots, peeled and cut into chunks
4 large or 5 small celery ribs, cut into chunks
2 cups white wine
2 large or 3 small garlic cloves, smashed and peeled
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 whole arbol (or another small dried red) chile
Kosher salt

Steps:

  • Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
  • Remove from oven and transfer pieces to a stockpot.
  • Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
  • Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
  • Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
  • Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
  • Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
  • Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

Though canned turkey broth is now available, homemade stock will give an unbeatable true turkey flavor to your gravy. It's easy to make ahead from purchased turkey wings, and can be frozen up to six months. This recipe makes about 10 cups of stock.

Provided by Rick Rodgers

Categories     Soup/Stew     turkey     Thanksgiving

Yield Makes 10 cups

Number Of Ingredients 11

3 pounds turkey wings (about 3 large wings)
2 tablespoons vegetable oil
1 medium onion, chopped (about 2 cups)
1 medium carrot, chopped (about 1/2 cup)
1 medium stalk celery with leaves, chopped (about 1/2 cup)
6 sprigs fresh parsley
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon whole black peppercorns
1 dried bay leaf
Special Equipment
large flameproof roasting pan

Steps:

  • Position rack in top third of oven and preheat to 450°F.
  • Using heavy cleaver, chop wings into 2-inch pieces. (See Test-Kitchen Tips, below.) Spread wings in roasting pan and roast, turning with tongs after 20 minutes, until deeply browned, about 45 minutes.
  • Meanwhile, in 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and celery and cook, stirring occasionally, until soft, about 10 minutes. Add wings and any pan juices and reduce heat to low.
  • Straddle roasting pan across 2 burners on high heat and cook until browned bits are sizzling, about 1 minute. Add 2 cups cold water and bring to boil, scraping up browned bits with flat wooden spatula or spoon. Pour liquid into pot and add enough cold water to cover ingredients by 1 inch, about 14 cups.
  • Raise heat to high and bring to boil, skimming foam from surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low and simmer, uncovered, 3 hours, adding water as needed to keep wings covered.
  • Pour stock through fine-mesh sieve into large bowl, discarding solids. If using immediately, let stand until yellow fat rises to surface, 1 to 2 minutes, then skim off and discard fat. If not using immediately, place bowl in larger bowl of iced water. Let stand, changing ice water as it warms, until stock is tepid, at least 30 minutes. Cover and refrigerate until chilled, then scrape off and discard fat. (Stock can be made ahead and refrigerated in airtight container up to 2 days or frozen up to 6 months. Reheat in saucepan over low heat before using for stuffing and turkey.)

Tips:

  • Use a variety of bones and vegetables. This will give your stock a richer flavor. Good choices for bones include turkey necks, backs, and wings. For vegetables, try carrots, celery, onions, and garlic.
  • Roast the bones and vegetables before simmering them. This helps to deepen the flavor of the stock.
  • Simmer the stock for at least 4 hours. This will allow the flavors to meld and develop.
  • Strain the stock through a fine-mesh sieve. This will remove any solids, leaving you with a clear and flavorful stock.
  • Season the stock to taste. You may want to add salt, pepper, or other herbs and spices.
  • Store the stock in the refrigerator for up to 5 days, or freeze it for up to 6 months.

Conclusion:

Dark turkey stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. It's also a great way to use up leftover turkey bones. With a little time and effort, you can easily make your own dark turkey stock at home. So next time you're roasting a turkey, be sure to save the bones and make a batch of this delicious stock. Note: This recipe is for dark turkey stock. If you want to make light turkey stock, simply omit the roasting step and simmer the bones and vegetables in water for 4 hours.

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