Spice Up This Thanksgiving by Making your Own Turkey Stock

Poultry
Written By Mariano Clement Gupana

Discover > Texas Recipes > Spice Up This Thanksgiving by Making your Own Turkey Stock

This Thanksgiving try something new and make your own stock using the carcass of your turkey, some vegetables, and seasonal aromatics. You can use this stock to make thanksgiving gravies, soups, and sauces that complement your thanksgiving dinner perfectly. Making turkey stock will require you to break down your turkey into its different parts. If you want a guide on how to break down and cook a turkey check out this link.

There are 2 different kinds of stock. White stock is made from non-roasted bones and brown stock is made from bones that are roasted. Generally brown stock has a deeper and richer flavor because of the flavor caramelization and the Maillard reaction produces.

After you've broken down and brined your turkey you have to roast the bones. Preheat the oven to 400°F, cover the bones in some olive oil, then roast for 35-40 minutes or until the bones are nice and browned (but not burnt).

Online stores offer unbeatable prices for olive oil, so don't miss out!

Once the bones have been roasted place them into a large stockpot with 1-2 anise stars, a cinnamon stick, and 1/2 a tablespoon of whole cloves (how long do cloves last?).  Fill the stockpot with water until it just covers the bones then place it on a high flame until it comes up to a simmer.

Once simmering turn the heat down to maintain a light simmer, cover with a lid, and skim off any scum that floats to the top. Simmer the stock for at least 7 hours before adding your vegetables and aromatics.

Experience the convenience and savings of buying a stockpot, star anise, (how long does star anise last?) cinnamon stick, and whole cloves online!

When you make a stock add the vegetables only an hour before it finishes especially if you also roast your vegetables prior (which you should do). Cut up some carrots, celery (how long does celery last?) sticks, garlic, mushrooms, some mild chilies, and half an onion. Cover them in a little olive oil then roast them at 400°F for 25-30 minutes until they're browned and a little charred.

Add the roasted vegetables into the simmering stock with a bunch of parsley, some sprigs of thyme, sage, and two bay leaves, then simmer the stock for another hour.

Strain the stock through a colander, then a sieve, and if there still some residue, through a cheesecloth. After this, you'll have to cool your stock. There is a 'danger zone' for warm food where bacteria and pathogens are most active at 40°F and 140°F. At ideal temperatures, some pathogens can multiply as fast as once every 20 minutes so it's important to cool it rapidly to avoid culturing any unwanted bacteria.

Odds are you don't have and rapidly cooling restaurant equipment so try these methods:

  • Cooling small jars of stock in an ice bath

  • Placing small portions of stock in the freezer

  • Wrapping the jar in a moist towel and placing it in the freezer.

Avoid the crowds and shop for colander and sieve online from the comfort of your home!

 
Author: Mariano Clement Gupana
Turkey Stock

Turkey Stock

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M
This Thanksgiving try something new and make your own stock using the carcass of your turkey, some vegetables, and seasonal aromatics.

Ingredients

  • 1 turkey carcass
  • water
  • 1-2 anise stars
  • 1 cinnamon stick
  • 1/2 tablespoon of whole garlic cloves
  • 4 carrots peeled and chopped
  • 4 celery sticks, chopped
  • 1 garlic minced
  • 8 ounces mushrooms, halved
  • 1 tbsp mild chilies
  • 1/2 onion
  • 4 tbsp olive oil
  • bunch of parsley
  • sprigs of thyme
  • sage
  • 2 bay leaves

Instructions

  1. After you've broken down and brined your turkey you have to roast the bones. Preheat the oven to 400°F, cover the bones in some olive oil, then roast for 35-40 minutes or until the bones are nice and browned.
  2. Once the bones have been roasted place them into a large stockpot with 1-2 anise stars, a cinnamon stick, and 1/2 a tablespoon of whole cloves.
  3. Fill the stockpot with water until it just covers the bones then place it on a high flame until it comes up to a simmer.
  4. Once simmering turn the heat down to maintain a light simmer, cover with a lid, and skim off any scum that floats to the top. Simmer the stock for at least 7 hours before adding your vegetables and aromatics.
  5. When you make a stock add the vegetables only an hour before it finishes especially if you also roast your vegetables prior (which you should do). Cut up some carrots, celery sticks, garlic, mushrooms, some mild chilies, and half an onion. Cover them in a little olive oil then roast them at 400°F for 25-30 minutes until they're browned and a little charred.
  6. Add the roasted vegetables into the simmering stock with a bunch of parsley, some sprigs of thyme, sage, and two bay leaves, then simmer the stock for another hour.
  7. Strain the stock through a colander, then a sieve, and if there still some residue, through a cheesecloth. After this, you'll have to cool your stock. There is a 'danger zone' for warm food where bacteria and pathogens are most active at 40°F and 140°F. At ideal temperatures, some pathogens can multiply as fast as once every 20 minutes so it's important to cool it rapidly to avoid culturing any unwanted bacteria.

Nutrition Facts

Calories

4353.56

Fat

203.59

Sat. Fat

45.69

Carbs

47.6

Fiber

14.81

Net carbs

32.78

Sugar

21.58

Protein

570.31

Sodium

3127.83

Cholesterol

1854.63
Mariano Clement Gupana
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