Transforming your leftover turkey carcass into a rich, flavorful stock is a wonderful way to extend the enjoyment of your holiday feast. Homemade turkey stock not only enhances the taste of soups, stews, and sauces but also adds a homemade touch to your culinary creations. Whether you're a seasoned cook or a kitchen novice, making turkey stock is a simple and rewarding process. In this guide, we'll walk you through each step, ensuring you make the most of your turkey leftovers and create a delicious stock that can be used in a variety of dishes.
This guide is specifically for a turkey carcass, however you can use the guide for chicken and beef (ingredients may differ).
Turkey Stock How-To Guide
STEP ONE: Save Your Scraps
As you prep for your Thanksgiving meal you may have extra vegetable scraps that can add flavor to your stock. Be sure to save any of the following scraps:
Onions
Celery
Carrots
Parsley, stems and/or leaves
Fresh Sage Leaves
Garlic
Green Beans
Put all the items in a large zip lock and refrigerate until you're ready to make the turkey stock.
STEP TWO: Save the Turkey Carcass
After your meal, remove any remaining meat from the bones. You can use this meat for sandwiches, salads, or other dishes. Break the carcass into smaller pieces if necessary, so it fits easily into a pot or storage container. If you can't make stock immediately, store the carcass in the refrigerator if you plan to use it within a couple of days. For longer storage, wrap it tightly and freeze it. Save the carcass along with any drippings, giblets, and neck.
STEP THREE: Making the Stock
Place the turkey carcass in a large stockpot.
Add roughly chopped vegetables such as onions, carrots, and celery. You can also add garlic, herbs like sage and thyme, and peppercorns for extra flavor.
Cover the ingredients with cold water, ensuring the carcass is fully submerged.
Bring the pot to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
Let the stock simmer for several hours, typically 3 to 4 hours, to extract maximum flavor and nutrients.
Strain the stock. I used a triple straining method (I totally made that up, btw). Strain with a colander, then a wire mesh colander, then line the wire mesh colander with two paper towels or cheesecloth. I don't recommend using a coffee filter.
Let the stock cool, then refrigerate it. Once chilled, any fat will solidify on the surface and can be easily removed.
Store the stock in airtight containers in the refrigerator for up to a week, or freeze it for longer storage.
Uses for Turkey Stock
SOUPS
Use it as a flavorful base for turkey or vegetable soups.
GRAINS
Cook rice, quinoa, or other grains in turkey stock for added flavor.
SAUCES & GRAVIES
Enhance the taste of sauces and gravies with homemade stock.
STEWS & CASSEROLES
Incorporate it into stews and casseroles for depth of flavor. By saving and utilizing the turkey carcass, you not only reduce waste but also enrich your culinary creations with a homemade touch.
Thank you for following along with this guide on making turkey stock. I hope it inspires you to create a flavorful and versatile stock that enhances your culinary creations. Enjoy the rich, homemade taste that only comes from crafting it yourself, and savor the satisfaction of turning simple ingredients into something truly special. Happy cooking!
Comments