Rich Turkey Stock Recipes

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.

QUICK AND RICH TURKEY STOCK

Steps:

• Pat neck, giblets, and wing tips dry, then cook with onion in butter in a large heavy saucepan over medium-high heat, stirring occasionally, until well browned, 15 to 20 minutes. Add broth, water, carrot, celery, and thyme and bring to a boil, then simmer, skimming any foam, until reduced by half, about 1 1/2 hours. Pour through a sieve into a bowl, reserving giblets (if using for gravy) and discarding remaining solids. (Reserve 1 cup stock for stuffing.)

RICH TURKEY STOCK

Steps:

• Preheat the oven to 400°F
• In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot.
• Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
• Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.

BROWN TURKEY STOCK

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 .