Herbed Turkey Stock Recipe

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Herbed Turkey Stock Recipe

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5 1 1
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Spending a little extra time in the kitchen can yield big flavor. With this delicious homemade turkey stock, you’ll be saving about 850 mg of sodium per cup versus store-bought chicken broth. Healthy Cooking Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 1-1/2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 1-1/2 hours

Ingredients

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 2 medium onions, cut into wedges
  • 2 celery ribs, cut into 1-inch pieces
  • 2 medium carrots, cut into 1-inch pieces
  • 6 garlic cloves, peeled
  • 4 quarts plus 1 cup water, divided
  • 1/2 cup packed fresh parsley sprigs
  • 1/3 cup fresh sage leaves
  • 1/4 cup fresh thyme sprigs
  • 4 bay leaves
  • 1 tablespoon whole peppercorns

Directions

Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass and herb bag. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months. Yield: 14 servings (3-1/2 quarts).
Originally published as Herbed Turkey Stock in Healthy Cooking October/November 2009, p27

Nutritional Facts

1 cup: 33 calories, 1g fat (0 saturated fat), 1mg cholesterol, 89mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 2 medium onions, cut into wedges
  • 2 celery ribs, cut into 1-inch pieces
  • 2 medium carrots, cut into 1-inch pieces
  • 6 garlic cloves, peeled
  • 4 quarts plus 1 cup water, divided
  • 1/2 cup packed fresh parsley sprigs
  • 1/3 cup fresh sage leaves
  • 1/4 cup fresh thyme sprigs
  • 4 bay leaves
  • 1 tablespoon whole peppercorns
  1. Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
  2. Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
  3. Discard the carcass and herb bag. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months. Yield: 14 servings (3-1/2 quarts).
Originally published as Herbed Turkey Stock in Healthy Cooking October/November 2009, p27

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skb cooking User ID: 5191780 101412
Reviewed Jan. 6, 2011

"In hard economic times, one tries to "use every part of the baffalo." This is a great way to get a little more out of your turkey. I made this stock, divided it up in 1 or 2 cup freezer bags, and froze it. Now when a recipe calls for a small amount of chicken broth, it substitute this stock and may even have some left over for a small bowl of soup with a sandwhich. It's worked well for me."

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