Easy Turkey Broth Recipe (2024)

FAQs

What's the difference between turkey stock and turkey broth? ›

Ingredients: Stock is usually made from meat trimmings and bones. Broth is the liquid leftover from simmering meat in water. So, if you boil the turkey wings and bones left over from a roast turkey in water, that's turkey stock; If you boil an entire turkey or a turkey breast, the leftover liquid is turkey broth.

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.

Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.

And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients. Drinking bone broth daily may also have anti-inflammatory benefits and may help you sleep, according to the article.

FLAVORFUL. For the last few years, I've made turkey stock and it is a GAME CHANGER. No exaggeration here. The depth of flavor that homemade stock brings to your Thanksgiving meal is INCREDIBLE.

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.

Some people go wrong by not simmering the stock long enough to extract maximum flavor from the turkey bones. Others overdo it and end up with an overly concentrated or bitter stock. The key lies in finding the balance and knowing when the stock has simmered long enough.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.

There are two primary reasons why stocks and broths end up cloudy: Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy. The culprit? Boiling.

To freeze, simply seal the stock in a freezer-proof container, freezer gallon storage bags work great for this method. Clearly label and date the storage bag or container – remember that this method has a freezer storage life of 6 months.

Is it OK to leave turkey broth out overnight? ›

After all the work to make your broth, I'm sorry it was left out overnight. I have made that same mistake with other projects. Potentially hazardous foods (cooked vegetables and raw or cooked meat, poultry, fish or wild game) are not safe to consume if they have been left out at room temperature for more than 4 hours.

Dark greens (spinach, kale, etc) can make a stock bitter and of course greenish in color. Cabbage also can impart a overwhelming bitterness. Potatoes can cloud a stock from their starchiness, so they are not good when you want clear stock for something like a soup or consomme.

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

Chicken Broth Ingredients

Chicken pieces: You can cut up a whole chicken to make broth or use any combination of bony chicken pieces, like legs, wings, necks and/or backbones. Celery, carrots and onions: This veggie trio is known as mirepoix. It adds depth and makes up the aromatic base of broth.

Thanksgiving Help Line

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

Stock and Broth Substitutes

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

Any other stock will do. But I would stick to chicken stock or vegetable stock if you have it. Depending on what you are cooking you could even substitute stock for salted water. Maybe add some chopped vegetables to add more taste.