turkey stock

Turkey Stock

turkey carcass and neck (coarsely chopped with cleaver)

onion

garlic

celery stocks (chopped)

leek

carrots (chopped)

black peppercorns

thyme springs

herbs

bay leaf

water

Place all ingredients in the pressure cooker or instant pot and fill with cold water to the fill line. Cover and bring to high pressure, then set the timer for 45 minutes.

Turn the heat off and naturally&nbsp;let the pressure subside before removing the lid.&nbsp;

Remove the carcass and other large bones with tongs to make pouring easier. Pour the stock through a fine mesh strainer into a large bowl or container. Discard everything but the liquid stock.

Ideally, the stock is chilled immediately over an ice bath to rapidly cool it down before covering and placing in the refrigerator.

Refrigerate overnight and skim off and discard any fat that has risen to the surface.

Why should chicken get all the love? This Turkey Stock recipe is a deeply flavorful base for soups and gravies.

Make-Ahead Turkey Stock

turkey wings

turkey neck (optional)

onion,

carrot, peeled, chopped

celery stalk, chopped

parsley

thyme

peppercorns

Bon Appétit

Preheat oven to 450°. Arrange turkey wings and neck, if using, on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.

Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add onion, carrot, celery, parsley, thyme, peppercorns, bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.

Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill.

Do Ahead: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.) If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings. 

Good Gravy

turkey

extra-virgin olive oil, divided

garlic,

unpeeled,

scrubbed,

Tbsp. all-purpose flour

Tbsp. unsalted butter, room temperature

amontillado sherry

tsp. sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper (optional)

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.) If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Preheat oven to 450°. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.

Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.

Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.

Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.

Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes.

Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.

Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun.

Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Three Sisters Stew

pork loin,

cumin

Kosher salt, as needed

Black pepper, as needed

neutral oil,

yellow onion, diced

garlic cloves,

turkey or chicken stock,

yellow squash, diced

pinto beans, drained

black beans,

tomatoes

corn kernels

roasted green chiles (1/2 cup)

cilantro,

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.

Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.

Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty

salt

dark brown sugar

black pepper

cooking oil, of choice, for drizzling

turkey carcas

yellow onion, quartered

carrots,

celery,

kosher salt,

bay leaves

⅓ cup rendered turkey fat,

all-purpose flour

sage,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The day before serving, prepare the turkey for brining. Pat dry with paper towels.

Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.

Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.

Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.

Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.

Make the stock: Preheat the oven to 450˚F (230˚C).

Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.

Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.

Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.

From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.

Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.

Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.

Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.

Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.

Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.

2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).

Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.

Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).

Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).

Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.

Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.

Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.

Serve the turkey with the gravy and your favorite Thanksgiving dishes.

https://vid.tasty.co/output/114360/landscape_480/1541446398

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).

Roasted Turkey Stock

leftover carcass

celery

white wine

arbol (or another small dried red) chile

Kosher salt

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.

Julia Moskin makes roasted turkey stock adapted from a recipe by Suzanne Goin of A.O.C. restaurant.

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

Roasted Poultry Stock

Turkey neck, back (if you spatchcocked your bird), and giblets

turkey or chicken wings

onions,

carrots, peeled, cut into 1” pieces

celery stalks,

vegetable oil

salt and black pepper

Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.

Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1½ hours. Strain into containers. Let cool; cover and chill.

DO AHEAD: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Thanksgiving Turkey Stock

chicken wings

turkey chicken wings

medium carrots, scrubbed, very coarsely chopped

celery stalks, very coarsely chopped

crimini mushrooms, halved

ham hock

dry white wine

3-gallon stockpot

Preheat oven to 425°. Spread out chicken and turkey wings on a rimmed baking sheet and drizzle with 1 Tbsp. oil; rub oil all over wings. Roast, turning every 10 minutes or so, until brown, 30–40 minutes. Remove from oven; set aside.

Heat remaining 1 Tbsp. oil in stockpot over medium. Add onion, carrots, celery, garlic, and mushrooms and cook, stirring occasionally, until softened and lightly browned, 10–15 minutes. Add ham hock, parsley, bay leaves, wine, peppercorns, and a pinch of salt. Bring to a boil and cook until wine is evaporated, about 5 minutes. Add wings and use a wooden spoon to scrape any crispy bits off baking sheet. (Add a little water to help loosen if needed.) Add another pinch of salt and 2 gallons water; bring to a boil. Reduce heat to low and simmer, uncovered, until meat is falling apart and liquid is reduced by half, 3½–4½ hours (go the full distance for a rich and gelatinous stock).

Scoop out large pieces of vegetables with a slotted spoon; discard. Strain stock into a large pot; discard solids. Let cool slightly, then chill until cold (the fat will solidify on top, making it easy to remove). Skim fat and ladle into airtight containers. Cover and chill until ready to use.

Do Ahead: Stock can be made 1 week ahead. Keep chilled, or freeze up to 6 months.

These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever... perfect for homemade soup or freeze it ahead for holiday cooking.&nbsp;

Turkey Wings &amp; Turkey Stock

Whole Turkey Wings

olive oil

poultry seasoning

kosher salt and pepper to pepper

carrots, onions, celery, parsley, if making turkey stock

Preheat oven to 375 degrees.

Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don't want them to run over - so it should be a pan with sides!

Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.

Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!

MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3  carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don't want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!

Delicious homemade stock made from leftover holiday turkey; perfect for making homemade soup!

Slow Cooker Turkey Stock

turkey carcass (I use the body, drumsticks

carrots

water (to cover)

Fill half of the slow cooker with the turkey pieces.

Add the other ingredients.

Fill with water, leaving about a half-inch of room on the top.

Cook on low for 12 hours.

Let the broth cool for about an hour on the counter before handling; this will prevent burns.

Remove all the solids and discard.

Strain the broth through fine-mesh sieve lined with cheesecloth, dishtowel, or coffee filter into a large bowl.

See notes below on how to store.

https://www.youtube.com/watch?v=lD5VijIjT8U

--------------Click on "SHOW MORE" to see the FULL RECIPE--------------
RECIPE:

INGREDIENTS:
1 turkey carcass (I use the body, drumsticks and the wings, pick off any meat and use that in another recipe)
2 carrots
2 celery sticks
1 white onion - cut into quarters
2 bay leaves
1/2 tsp. black peppercorns
2 bay leaves
3 garlic cloves
1/2 bunch fresh parsley or 1 tablespoon dry
water to cover

SLOW COOKER SIZE: 6-quart or larger

INSTRUCTIONS:
Fill half of the slow cooker with the turkey pieces.
Add the other ingredients.
Fill with water, leaving about a half-inch of room on the top.
Cook on low for 12 hours.
Let the broth cool for about an hour on the counter before handling; this will prevent burns.
Remove all the solids and discard.
Strain the broth through fine-mesh sieve lined with cheesecloth, dishtowel, or coffee filter into a large bowl.

See the recipe link below for tips and how to store this.

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-turkey-stock/

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

Slow Cooker Turkey Stock {use up all that leftover turkey!}

Bread Stuffing With Black Pepper and Vinegar

bread

unsalted butter,

black pepper, more to taste

salt,

red wine vinegar

sage leaves, chopped

Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.

In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.

Butter a 9-by-13-inch casserole dish. Lightly distribute stuffing in dish. There will be enough left over for another, smaller dish. Dot with butter and bake for 30 minutes or until top is crusty.

Pressure Cooker / Instant Pot Turkey Stock is easy to make and packed with flavor from fresh vegetables and Thanksgiving leftovers.

Instant Pot Turkey Stock

celery stalks, roughly chopped

garlic cloves, smashed

Put all of the ingredients in the pressure...

Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.

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The most viewed turkey stock recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Stock

Make-Ahead Turkey Stock

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The Ultimate Thanksgiving Turkey Ha...

Roasted Turkey Stock

Roasted Poultry Stock

Thanksgiving Turkey Stock

Turkey Wings &amp; Turkey Stock

Slow Cooker Turkey Stock

Bread Stuffing With Black Pepper an...

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