Stove Top – Slow Cooker – Instant Pot Pressure Cooker Methods
Do not throw out those leftover turkey bones – make Homemade Turkey Stock!
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 Turkey Noodle 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 this recipe instructions have been provided to cook turkey stock on the Stove top, Slow Cooker or Instant Pot Electric Pressure Cooker.
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Homemade Turkey Stock Recipe:
Turkey stock can be refrigerated up to 3 days in advance of using. If not planning to use the turkey stock within 3 days, place in the freezer until ready to use. Whether the stock has been refrigerated until cold or stored in the freezer, there will be a thin layer of fat that has congealed on the top. Remove fat layer by scraping it off with a spoon before you cook with the stock. Discard the congealed fat but be careful not to scrape off any clear gelatin. I usually refrigerate my turkey stock and skim off the fat before using in my soup making.
How To Prevent Turkey Stock From Getting Cloudy:
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. L ast 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)
I also just finished making my turkey stock. If I try to hurry the process, that is 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. Once your stock starts to boil, turn the heat down to medium low to get it down to a simmer for the rest of the cooking time. Do not let it reach a rolling boil. Simmering will lead 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.
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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