How To Make Turkey Stock • Food Folks and Fun (2024)

FAQs

Why add vinegar to turkey stock? ›

I add a little vinegar to my stocks to help pull the minerals from the bones, creating a nutrient-rich stock. Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables.

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. Add some basic vegetables and simmer away for at least an hour.

We like using stock for soups where the liquid is the star, like chicken and dumplings, lemony turkey rice soup and French lentil and carrot soup. Since broth is thinner, it's better suited for dishes where you want other flavors to shine, like tomato soup, chili and slow cooker sweet potato soup.

Can you overcook turkey stock? Yes, especially if it's at a rolling boil. To ensure your stock doesn't overcook, make sure it simmers over low heat for an extended amount of time. Cooking over a high heat for a long time emulsifies the fat, making it nearly impossible to separate and remove.

BUT: The sign of the 'jelly' is what lets you know you've cooked the bones long enough, you've not used too much water, and you've used bones that have high gelatin in them. Gelatinous bone broth is the visual sign (when it's wobbly once cooled in fridge) that you've got a great amount of gelatin in there.

Onion skins, herb stems, peppercorns, brassicas, bitter greens, and tough celery greens are some of the suspected causes of bitter broth.

Typically, stock includes bones - it's made with drippings and scraps from chicken, turkey, or beef. Stock also tends to have a longer cook time in order to pull all of the nutrients and collagen out of those bones, and can therefore have a thick, gelatinous texture once it's cooled.

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

Bring to a simmer again but do not let the stock boil vigorously. Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water. Cook uncovered for 3-4 hours.

4. Let Oven Adjust for Overnight Simmer. Continue to cook the stock at a low simmer until flavorful, at least 12 hours or up to 24 hours.

How do you know when turkey stock is done? ›

Finishing the Stock

When strained and chilled, the stock should set like jelly, a sign you've done it right.

The acidity of lemon and vinegar helps disinfect and. tenderize the meat, and it also provides a clean base. for rubs and marinades.

Bring the stock to a boil over high heat, then turn down to a simmer. Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)

Adding vinegar is important because it helps pull all of the valuable nutrients out of the bones and into the water, which is ultimately what you will be consuming. You can also add vegetables, herbs, or spices to your broth to enhance the flavor.

1. marinating the meat with vinegar will make the meat much softer and tender after cooking; 2. the vinegar of the marinade will flavor your meat and enhance your recipes.