Taking Stock After Thanksgiving Recipe (2024)

FAQs

How to use turkey stock? ›

Turkey stock can be used in just about any way you use chicken or vegetable stock. The most obvious is to make turkey noodle soup, but once you've had your fill, try it in these recipes instead: Leftover Turkey Pot Pie. Turkey Avgolemono Soup.

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass. Just place them into a large soup pot with a generous amount of water.

The carcass's connective tissue can also add collagen, which can be beneficial to joint health. And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients.

Preheat oven to 450°F (230°C). Drizzle turkey bones with oil, tossing to lightly coat. Arrange on 2 foil-lined rimmed baking sheets and roast until browned all over, about 45 minutes. (Check turkey often, since browning times can vary depending on the size and condition of the bones.)

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Is Broth Different from Stock? There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

The way that you cook your stock ultimately has a much more pronounced effect on the end result than whether or not you skim it. Cooking time and how rapid the boil is are the biggest variables.

My go-to method for dealing with giblets is to first cook the gizzard, heart and neck by making my own giblet broth or stock. Another option is to simmer them with store-bought broth to infuse it with more poultry flavor. (You don't want to include the liver as it becomes bitter when boiled.)

As mentioned above, I leave the roasted chicken's skin intact for the stock. Some folks feel that chicken skin adds too much fat to the broth leading to an unpleasant mouthfeel. I can see how raw chicken might do this, but with roasted chicken much of the fat has been rendered.

And the Winner Is..

Stock! Whether homemade or store-bought it has more protein and usually less sodium per serving as compared to broth. Plus, the flavor is just better which means you'll start with something tastier and will hopefully use less salt to taste at the end.

What is the downside of bone broth? ›

While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.

Bone broth is a good choice to include in your diet along with all the other foods that fight inflammation. Organic chicken or beef bone broths (or make your own) have many beneficial nutrients that will help improve bones and joints, along with all the other benefits.

Roasting the bird slowly, at a lower temperature is the best way to achieve tender meat. You should still prep the bird with butter, salt, and pepper, as described above (or dry-brine it). To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird.

Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it's a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.

Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

You can use roasted turkey stock in most any recipe that calls for chicken stock. Cooked with the same aromatics, it's a simple one-to-one swap that'll work beautifully. Here are a few of our favorite recipes to make when we've got homemade stock in the fridge or freezer: Cream of Mushroom Soup.

The stock turned gelatinous once I refrigerated it and I got so excited because I knew I had a really good batch of stock. It turns out, if your turkey stock turns into a jelly-like consistency after it's been cooled, you've made your stock perfectly.

Let the stock cook, uncovered or partially covered, at a low simmer for 3-4 hours. If any scum or foam appears on the surface of the stock as it cooks, use a large spoon to skim it away and discard. Add a little more water to the pot if needed as liquid evaporates.

Storing the Stock: Finished stock can be stored in the refrigerator for up to three days. For longer storage, freeze or can it. To freeze stock, place it in a plastic freezer container or a wide-mouth mason jar. Leave some space at the top of the container to allow for expansion when frozen.