Best Quick And Rich Turkey Stock Recipes

Rich Turkey Stock image

Provided by NcMysteryShopper

Categories Stocks

Time 4h20m

Yield 3 Quarts

Number Of Ingredients 8

7 lbs turkey parts, such as wings, thighs and drumsticks
4 quarts water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, smashed
1 teaspoon kosher salt
fresh ground pepper

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.

Nutrition Facts : Calories 36.7, Fat 0.1, Sodium 835.4, Carbohydrate 8.6, Fiber 1.7, Sugar 3.6, Protein 0.9

Kittencal's Homemade Deep Rich Turkey Stock/Broth image

Provided by Kittencalrecipezazz

Categories Stocks

Time 3h20m

Yield 12 cups (approx)

Number Of Ingredients 9

1 large turkey carcass (with some meat left on if possible)
2 medium onions, quartered
1 large celery rib, coarsley chopped
2 large carrots, peeled
4 quarts cold water (or use enough water to cover)
1 large bulb of garlic (separated into whole cloves, can omit if desired)
6 peppercorns
1 large bay leaf
salt (optional and to taste)

Steps:

Set oven to 400 degrees F.
Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
Roast for about 40 minutes turning once through cooking time.
Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
Pour the water over; bring to a boil over medium-high heat.
Reduce heat to low then cover and simmer for about 3-1/2 hours.
Carefully strain through a sieve over a large bowl and discard the solids.
Cool to room temperature then refrigerate overnight.
The following day skim any excess fat from the top of the broth.
Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.

Nutrition Facts : Calories 17, Fat 0.1, Sodium 23.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 0.5

Easy Turkey Stock image

Provided by Martha Stewart

Time 3h

Yield Makes 6 quarts

Number Of Ingredients 6

5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
1 pound yellow onions, skins on, halved or quartered depending on size
1/2 pound carrots, cut into 4-inch lengths
1/2 pound celery stalks, cut into 4-inch lengths
1/2 teaspoon whole black peppercorns
8 sprigs parsley

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.)

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 12 g