How to Make Turkey Stock
Tom Jackson
Rated 5.0 stars by 3 users
Category
Poultry
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
4 hours
Calories
5
Chef Tom takes leftover turkey parts and vegetables to make his homemade, turkey stock. Turkey stock is a foundational ingredient used in many dishes, including soups, gravies, and sauces. The best part is the simple process of using leftover turkey components and whatever vegetables you have on hand.
Ingredients
- 2 turkey necks
- 2 turkey back bones
- 2 tbsp Saica Sicilian Extra Virgin Olive Oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1/2 bulb fennel, sliced
- 1 leek, sliced
- 1 bunch parsley stems
- 4 sprigs thyme
- 1 sprig sage
- 1 bay leaf
-
2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
Directions
- Cut the backbone and neck into 3 pieces each. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stock pot. Sear the neck and back bone pieces in the hot oil, turning until browned on all sides. Remove from the pot.
- Add the onion, carrots, celery, fennel and leeks to the pot. Cook, scraping the bottom of the pan with a wooden spatula, until all of the browned fond on the bottom of the pot is released from the pot and the veggies are softening and beginning to brown at the edges.
- Add the neck and back bone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half.
- Strain the stock through a fine mesh strainer. Discard the solids. Refrigerate the liquid.
Recipe Note
Other Recipes You Might Enjoy:
Turkey Gravy and Garlic Potato Puree
Apple Cranberry Sausage Stuffing
Recipe Highlights and Insights:
Turkey stock serves as a versatile and flavorful foundation for many different recipes. Here are some culinary ideas that benefit from using turkey stock as a base.
Turkey Gravy –An aromatic turkey stock is an essential ingredient for making a rich and savory gravy. While the stock itself can create a gelatin thickness during refrigeration, adding flour or cornstarch will enhance the thickness. Season the gravy a little with basic spices for a perfect compliment to a turkey dinner.
Turkey Soup –Turkey stock is a key component in various turkey soups, such as turkey noodle soup, turkey and wild rice soup, and turkey and vegetable soup. It provides a hearty and tasty broth.
Turkey Pot Pie –Often the filling of a hearty turkey pot pie includes turkey and vegetables simmered in a creamy sauce made with turkey stock.
Risotto –Infuse turkey stock rice can be used to prepare a savory turkey risotto.
Sauces –Turkey stock adds depth and complexity to many different sauces including, mushroom sauces, creamy sauces, or even pan sauces for roasted meats.
Stuffing –Moisten any stuffing or dressing with turkey stock will add lots of flavor to a classic turkey side dish.
Braising and Stews –Turkey stock works well as a base for stews and it can be used as a braising liquid for cooking turkey thighs or other meats.
Rice and Grain dishes –Rice, quinoa, and other grains can be cooked in turkey stock which adds an extra layer of scrumptiousness.
Casseroles –Casseroles such as turkey tetrazzini often use turkey stock in its creamy sauce. Turkey stock enhances the taste of various casseroles.
Turkey stock is a valuable ingredient to have in the kitchen, it’s so simple and easy to make homemade. It adds rich flavor to a variety of dishes, making it a must-have versatile ingredient, especially during the holiday season.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 5
- Fat
- .3 grams
- 0%
- Saturated Fat
- grams
- 0%
- Cholesterol
- 0 milligrams
- 0%
- Sodium
- 382 milligrams
- 17%
- Carbs
- .4 grams
- 0%
- Fiber
- grams
- 0%
- Sugar
- .4 grams
- Protein
- .3 grams
Making this for Thanksgiving! Should a person cut ingredients in half if you only are using neck and backbone from a single turkey?