Best 7 Easy Homemade Turkey Stock Recipes

TURKEY STOCK RECIPE

Steps:

• Remove the meat from the turkey bones then break the bones into chunks that will fit into your pot.
• Put the ingredients into a large pot and cover with 2-3 inches of water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't affect the taste but it won't look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
• Remove from the heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.

EASY TURKEY STOCK

Steps:

• In a 3-gallon stockpot, combine all ingredients and fill with enough cold water to cover ingredients by 3 inches when submerged (about 6 quarts).
• Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes.
• Strain stock through a fine-mesh sieve. Discard vegetables. Remove meat from bones and save for another use; discard bones. Let stock cool completely before refrigerating. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)

HOMEMADE TURKEY STOCK

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.

TURKEY STOCK

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.

EASY HOMEMADE TURKEY STOCK

Steps:

• In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
• Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.

HOMEMADE TURKEY STOCK

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.)

EASY TURKEY STOCK

Steps:

• Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer, skimming froth off top occasionally, until reduced by half, about 1 hour. Pour through a fine sieve into a bowl; discard solids.