Turkey stock, or broth, is a wonderful way to make use of leftover turkey parts. It’s rich in flavor, warm, and perfect for soups, stews, or even cooking grains. With just a few simple ingredients, you can create a delicious base that will elevate any meal. Whether you have leftover turkey from Thanksgiving or want to make some from scratch, this recipe is a must-try!
Why Make This Recipe
Making turkey stock is a great way to use leftover turkey parts and create something delicious. It’s not only simple but also a healthy addition to your meals. Plus, homemade stock tastes so much better than store-bought! You get to control the ingredients and avoid any preservatives. When you make this recipe, you’ll have a flavorful stock that enhances your dishes and fills your home with a comforting aroma.
How to Make Turkey Stock
Ingredients
- 4 turkey necks (or wings or 1 meaty turkey carcass)
- 2 tablespoons olive oil
- 2 onions (quartered)
- 2 carrots (chopped)
- 2 ribs celery (chopped)
- 8 cups reduced sodium chicken broth (or water)
- Fresh herbs (see notes)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 teaspoons salt
Directions
- Pour the olive oil into a large stockpot. Brown the turkey pieces over medium heat until golden. You can also broil them in the oven if you prefer.
- Add the remaining ingredients to the pot or a slow cooker. Cover and simmer for 45 minutes to 1 hour on the stove. If you’re using a slow cooker, let it go for 10-12 hours on low.
- Strain the broth through cheesecloth to remove all the turkey and vegetables. Return the clear broth to the pot and simmer for another 30-45 minutes to reduce it.
- Let it cool slightly and skim off any fat that forms on top.
- Cool the broth completely and refrigerate for up to 3 days or freeze it for up to three months.
How to Serve Turkey Stock
Turkey stock is incredibly versatile! You can use it as a base for soups, risottos, or sauces. It adds depth and flavor to any dish. Try it in a vegetable soup or when cooking rice or quinoa for added taste!
How to Store Turkey Stock
You can store your homemade turkey stock in the refrigerator for up to 3 days. For longer storage, pour it into airtight containers and freeze it. It can last up to three months in the freezer. Just make sure to label your containers with the date!
Tips to Make Turkey Stock
- Use fresh herbs like thyme or parsley to enhance the flavor.
- If you have leftover vegetables like garlic or leeks, throw them in for extra richness.
- For a richer flavor, roast the turkey parts in the oven before adding them to the pot.
Variation
You can easily make this stock with chicken parts instead of turkey if that’s what you have on hand. The method and ingredients remain pretty much the same!
FAQs
Q: Can I use water instead of broth?
A: Yes, you can use water instead of broth, but broth adds extra flavor.
Q: How do I know when the stock is done?
A: It’s done when it is rich in flavor, and the turkey parts have cooked down. The time can vary based on your method.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like garlic, leeks, or mushrooms for a unique taste.
Making your own turkey stock is easy and rewarding. Give it a try, and enjoy the delicious flavors it brings to your meals!