Fried onions are SO good!
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How long do you simmer your turkey stock?
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I pressure cook my stock. Maybe half an hour? Check, and if the collagen-y parts aren’t mush, put it back for another 15-20.
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I’ve never made turkey stock before but I’ve made chicken stock. I put a little finely diced onion, celery and carrots in a stock pot, enough diced veggies to cover. I place a chicken carcass on top then enough water to cover then let it simmer away for a good 3 to 3 1/2 hours. When I took cooking classes a few years ago the chef told us we should really let our stock simmer away for 12 hours. When it’s done you can strain out the veggies, meat and bones using a cheese cloth and your stock is ready. If you have a slow cooker you could use that to cook your stock in.
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Thank you!
I have made turkey stock dozens of times, I just have never used a recipe.
My typical chicken or turkey stock simmers for 30 minutes to an hour, then I use it or freeze it. I also make stock from duck and goose.
This is my first time to simmer turkey stock for around 2 hours, and the bones are currently steeping it it as it cools to room temperature.
I will try the Serious Eats and Alison Roman method of re roasting the bones, and simmering the stock for 3 or more hours, another time.
thank you! I don’t have a pressure cooker, but I will check the collagen parts’ texture
I don’t often do turkey - not fond of it per se, but holiday sourced . . . I do it…
more often I do roasted/baked/stewed chicken carcass/bones.
stripped of all ‘obvious’ meat, simmered 4 (min) to 6 hours. when the pot is chilled (overnight) the ‘broth’ is jellied. looks like:
pressure cooker not needed. don’t have one, don’t want one.
“faster” is not always “better”
using that “quality” of jelled stock for soups/gravies - utterly amazing.
you can’t buy it, you have to make it.
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I simmer about 2 hours, which Serious Eats says is a nice balance of effort and results, at least for chicken.
I didn’t time this last batch, but it usually sets up like a loose Panna Cotta.
For Turkey, when I am making the gravy, I’ve been using a 2011 recipe from Gourmet for “brown turkey stock” for years, generally the day before, with parts bought for this purpose. The parts are roasted first. Same idea as the one in your link, but called golden!
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I make my stocks overnight in the crockpot.
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Since my daughter is especially fond of good gravy, whenever I roast a turkey, I try to make a good turkey stock … it makes a big difference. You can make it ahead and freeze it or make it a shortly before you need it. This is a combo of recipes:
Turkey Stock Oven: 400
5 Turkey Wings (about 5 lbs.) cut at joints (I buy organic from Whole Foods, I prefer the flats)
2 medium onions, peeled and quartered (I leave the peels on)
A few carrots, large chunks
6 parsley sprigs and few sprigs of thyme, tied in a bundle
2 Bay leaves
¼ teaspoon whole black peppercorns
(Make stock up to 3 months ahead and freeze in airtight containers. Refrigerate 2 days to thaw.) Stock can be made 3 days ahead. Cover and keep chilled. Spoon off the fat before using.
Arrange wings in a large roasting pan and place in oven. After 45 minutes, turn wings over and add onions. After 45 minutes more, add carrots. Roast until deep brown, about ½ hour more, total of
2 hours.
Transfer the wings and onions, carrots and herbs to a large stock pot.
Add 2 cups of water to the roasting pan, place over 2 burners and bring to a boil, scraping up the browned bits. Add all to the stock pot.
Add enough cold water to cover by 1 inch. Bring the water to a boil. Reduce the heat to low; simmer uncovered until the stock is very flavorful and reduced to about 8 cups, about 2 ½ hours.
Strain the stock into a large bowl. Cool 1 hour, then refrigerate until cold, about 3 hours. Once your stock is made, let it cool completely, uncovered, then cover it and chill. If covered while hot, it will go sour. (I can’t remember which cookbook author said not to use celery … that it would make the stock sour.)
Remove wings to cutting board when cool, pick off meat and reserve for another use.
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thanks!
thank you !!
This might make much more stock than you need … feel free to halve it.
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Thanks for your stock recipe @Aubergine! I always intend to make turkey stock and gravy ahead of Thanksgiving. I suspect the time to prepare and freeze stock is now, because by the time I attempt it in November, I can’t find the turkey wings I want.
Making a note to myself to get on this.
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Thanksgiving stock simmers all day on Wednesday (prep day). I start the day by roasting whatever bird parts I am using for stock (turkey wings/neck/back/etc. plus any chicken bones I might have in the freezer). Those go into my big stock pot with water and bouquet garni on my stove’s back burner, and then I just toss in vegetable trimmings all day as I create them. My stuffing uses a finely chopped mirepoix (celery, carrot, onion), plus chopped fennel and halved shallots, so lots of aromatics there. I usually strain out the solids around 6pm, defat if necessary, and then reduce further at a hard boil until it’s concentrated to my liking. Let it cool a bit and then pop in the fridge before bed.
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My basic chicken stock is a gallon bag of stock friendly vegetable trimmings on a jelly roll pan, tossed in olive oil, and graced with a chicken carcass. Roast at 425 until the edges of things are showing some light browning. Toss it all into the stockpot, add herbs (I often default to herbes de Provence), a dozen or so telicherry peppercorns, and a bay leaf or two, broken in half. Cover with water. Bring to just below a boil, crack the lid slightly, and leaf it at a smile for what usually turns out to be around five hours. Ladle through a chinois. One key to a clear stock is never getting it to a boil and ladling rather than pouring, leaving the carcass as undisturbed as possible. I would think a turkey carcass could be done the same way, but my stockpot isn’t big enough. I prefer to make stock in fairly small batches. My lasted roasted chicken had a rolled and pierced lemon inside, and I left it in to make the stock. The subtle acidity was a very nice note. I would recommend it for a turkey to cut the fatty mouthfeel slightly.
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I need to work on this. I kept losing the simmer, then it get too hot. The stocks in Austria and Germany are often perfectly clear.
here is my stock on the stovetop yesterday, maybe an hour after it started cooking
and here is the Avgolemono Soup (Greek egg and lemon soup) made with 3 cups of stock
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You may have done this already, but did you strain the fat off the stock? When I make my chicken stock, I let it cool then put it in the fridge overnight. The fat rises to the top then solidifies then I just spoon out the solidified fat. I think I am doing a foodie faux pas but I usually throw out the fat. A smarter cook would keep it and use it for sautéing etc.
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I have a fat separator that I use for for removing fat from broth and pan juices.
Ii was using bones from a slow roasted turkey that roasted 7 h, so almost no fat was left on the skin or bones. I had around a cup of fat from the pan juices after I separated the fat.
I used some turkey fat in my second stuffing last night. I put the rest in the green bin.
I do refrigerate pan juices to remove the fat when I have the space in the fridge
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