Issues → November 2006 → Food →
Easy Does It: Turkey Stock
Making turkey stock is a simple process
by Judy Feagin
Some people prefer the white meat and some crave dark meat. My favorite part of the bird is the bones for soup -- I can't pick the carcass fast enough following the feast. It doesn't have to be bone clean, for any meat left just adds more flavor. If you're not up to the task after the big meal, remove the meat from the bones and freeze the carcass and meat separately (don't forget to save some of the meat for sandwiches).
Making turkey stock at home is a simple process, but a lengthy one. All it takes is a few basic ingredients and a little time.
The soup that you make is only as good as the stock that you use, so be patient and don't rush the process. If patience is not your virtue, try Turkey and Wild Rice Soup using canned chicken broth.
Stock Tips
Use turkey stock as you would chicken, beef, or vegetable stock -- its rich, round flavors will surprise you.
Never rush stock by boiling the liquid. A vigorous boil creates a cloudy stock.
Simmer stock uncovered; the long simmering time reduces the liquid and concentrates flavors.
Do not add salt to stock.
Cool stock quickly to prevent the growth of bacteria. Place the stockpot in a sink filled with ice and stir occasionally, or pour stock into small containers to cool more quickly.
Prepare turkey stock at least 1 day ahead; allowing it plenty of time to chill will make for easy removal of fat from the surface.
Turkey stock can be stored in the refrigerator for 2 days or frozen in airtight containers for up to 3 months.
Turkey Stock / Turkey and Wild Rice Soup
Soups, Stews, Chowders Recipes
Preparation Time: 20 minutes
Start to Finish Time: 10 hours
Yield: 9 cups of soup
The addition of cream transforms the Turkey and Wild Rice Soup into a more filling meal. The flavors continue to develop, making the soup even better the next day. I love the flavor of wild rice, but 2 cups of cooked white rice works well, too.
- Carcass of a roasted turkey
- 2 carrots, chopped
- 2 medium-size onions, chopped
- 3 stalks celery with leaves, chopped
- 1/2 cup fresh parsley, stems included
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon peppercorns
Remove legs, thighs, wings, and all of the stuffing from carcass. Remove any meat still on bones (chop and refrigerate for use in soup recipe). Place carcass, bones, and remaining ingredients in a stockpot (you may have to crack the bones to fit your pot). Add just enough cold water to cover bones by 1 inch. Bring mixture to a boil, reduce heat, and simmer 4 hours, skimming surface frequently and discarding any white foam that forms on the surface. Remove from heat and cool.
Strain stock through a cheesecloth-lined colander or a fine sieve into a large bowl; discard bones, vegetables, and seasonings. Cool, then cover and refrigerate overnight. Once stock has cooled sufficiently for fat to solidify, remove and discard fat from top before using. Yield: about 4 quarts
Turkey and Wild Rice Soup
- 1/2 cup butter
- 2 stalks celery, thinly sliced
- 2 carrots, diced
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 1-1/2 quarts Turkey Stock (or canned chicken broth)
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked chopped turkey
- 2 cups cooked wild rice
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley
In a Dutch oven or stockpot, melt butter. Add celery, carrots, and onion; cook, stirring constantly, over medium heat 5 minutes or until vegetables are crisp-tender. Stir in flour and cook, stirring constantly, 5 minutes. Add turkey stock and bring mixture to a boil.
Add salt and pepper; reduce heat and simmer 10 minutes. Add turkey, rice, cream, and parsley; cook until soup is thoroughly heated—do not boil.
Reviews by Readers
I made this soup (with chicken instead) for a church pot luck. It was fantastic! The cream gives it a nice touch. – Anonymous Review
This was absolutely excellent. I used fresh thyme in place of the parsley and it was outstanding! I don't make too many soups but this I will make again. – Anonymous Review
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