Easy To Make Turkey Stock Recipe
Let's Make Turkey Stock


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Don't throw out those leftover turkey bones!
My favorite thing to do the morning after Thanksgiving is to make homemade turkey stock from the turkey carcass. It is so easy to do and so delicious! Homemade turkey stock can be used in any application that you would normally use store bought stock. Of course, my favorite use of homemade stock is for making homemade soup.

pot of turkey stock

bowl of turkey soup

The turkey stock can be used for a delicious soup or frozen for future use. I love a good homemade turkey soup and after the heavy Thanksgiving meal, it is just what my family needs. Be sure and refrigerate your turkey carcass after Thanksgiving until you are ready to make your stock.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
 


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Low-Fat Turkey Stock Recipe - How To Make Turkey Stock:

Recipe Type: Soup, Turkey, Slow Cooker (Crock Pot)
Yields: serves many
Prep time: 30 min
Cook time: 4 hr


Ingredients:

1 leftover Turkey Carcass*
10 to 12 cups cold water**
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 to 3 cloves garlic
1 small whole dried red chile pepper, optional

* Strip the turkey carcass of any large usable pieces of meat; set turkey meat aside and refrigerate until ready to use in your soup. Do not add the giblets.

** Enough cold water to cover all the ingredients in the pot by at least one (1) inch.


Preparation:

removing meat from turkey carcussIn a large soup pot or Dutch oven, place turkey carcass (take the remains of the turkey after it's been carved and break it into pieces so it will fit in your pot; cover with cold water by at least 1-inch). Add carrots, celery, onion, garlic, and red pepper (optional) to the soup pot. Add any other vegetables that you like, if desired.

Cover pot and slowly bring to a simmer. Reduce heat to low and skim off any scum on surface. Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water. Cover pot and let slowly simmer approximately 3 hours.

TIP: The key to a good stock is to bring the water to a boil just once at the beginning and then cook at just barely a simmer for the remainder of the cooking time, as long slow cooking is best to extract all the subtle flavors.

After cooking, remove from heat and discard all the turkey bones, meat, and vegetables (since your have cooked the mixture for a long time, there is no nutritional value left). Strain the remaining liquid to remove smaller particles in the stock (pour the liquid through a fine mesh sieve placed over a large pot).

Place strained stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning. NOTE: The juice will gel up after being refrigerated, but will dissolve when stock is reheated later. This is because of the natural gelatin in the turkey bones.

The stock will last for about a week in the fridge. You can freeze the cooled stock and it should maintain taste and quality for about 4 to 6 months.

You now have the most wonderful low-fat turkey stock to use in making a delicious turkey soup or to freeze for later use.
 

Crock Pot or Slow Cooker Method:

Place turkey carcass and vegetables in your slow cooker, add enough cold water to cover the ingredients. Turn heat on low, cover, and let cook approximately 10 to 12 hours (this time can vary). Once the stock is finished cooking, let it cool in the refrigerator. Skim off the fat if needed. Remove the carcass or bones. Strain the broth well.



 
pot of soupHow to keep homemade turkey stock from getting cloudy:

Skimming the scum that comes to the surface during the first 30 minutes of simmering and not letting it boil seems to help prevent clouding. The rule is: Skim early and skim often.

Always simmer your stock and do not let it boil. Not boiling also leads to a richer tasting stock. Furious bubbling breaks up particles and causes clouding also. Simmer for approximately 3 hours total. I also think that simmering the stock too long contributes to making it cloudy.

Refrigerate stock overnight or until all the fat raises to the top. Then remove the fat.

There is also the old egg white trick (I've never tried it). Add unbeaten egg whites to the stock and let it simmer slowly, so that the cloudy particles stick to the egg and you can strain it out.




Question:

I basically do the same thing as your turkey soup recipe but my stock always comes out cloudy and congealed after it sits. This year I used only the wings, drumsticks, and thighs and  an onion. I've strained it and cooled it and skimmed off fat on top. Last year the same thing happened. It tastes ok but doesn't look too appetizing after it is stored in the fridge. - Dawn (11/29/98)

Answer:
I also just finished making my turkey stock. If I try to hurry the process, that's when I have problems of clouding.

Skimming the scum that comes to the surface during the first 30 minutes of simmering and not letting it boil seems to help prevent clouding. The rule is: Skim early and skim often. Always simmer your stock and do not let it boil. Not boiling also leads to a richer tasting stock. Furious bubbling breaks up particles and causes clouding also. Simmer for approximately 3 hours total. I also think that simmering the stock too long contributes to >making it cloudy.

Refrigerate stock overnight or until all the fat raises to the top. Then remove the fat.

TIP:  There is also the old egg white trick (I've never tried it). Add unbeaten egg whites to the stock and let it simmer slowly, so that the cloudy particles stick to the egg and you can strain it out.

Follow up:
Thank you for responding so quickly. Two years in a row I've tried making stock and it always becomes cloudy. I thought I followed the recipe exactly but I guess I didn't. I let it come to a rolling boil. That has to be the reason. My girlfriend made hers last night while I was there and hers came out clear but she let it simmer for about 2 hours without it ever boiling.

My Nanna told me about the egg white trick (didn't try it either) and one using an ice cube. The ice cube helped skimming the fat quickly but didn't help the cloudiness.

Thanks again and Happy Holidays!
Dawn


 


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