79 Reviews of Rescued Turkey Stock

From: Ann Marie F

On Nov 23, 2002

This is wonderful. I used chicken. I never thought to add thyme to stock. I love it. Thank you. To the reviewer who said it turned to jello in the refrigerator, nothing went went wrong. That's natural for poultry. If I want to make soup right away without waiting for it to get cold, I pour it through a fine sieve into a fat separator while it's still hot. That's a cup with the spout coming from the bottom. After the fat rises to the top, you pour the stock back into the pan and discard the fat that had risen to the top. With poultry I like the fat separator because I find it difficult to separate the fat from the "jello" without losing any of the valuable "jello". Plus I usually want to make soup right away. The house smells too good to wait till the next day. I freeze onion peelings, carrot ends, both ends of green onions, parsley stems - just keep adding to a plastic bag in the freezer. Then dump the bag into the pot with the bones when making any kind of stock. Strain out the vegetables with the bones and discard.

From: Jan Marie

On Dec 27, 2002

I made this stock immediately after cleaning up dishes from Christmas. My husband loves to make small soups for himself, adding his own special ingredients (usuall hot stuff) that no one else likes. At any rate, we chilled the stock in cake pans (8 1/2 / 13) and then cut the gelled stock in squares, frezing them individually in zip-lock bags. Now we can make single serving meals, graveys, etc. at will. Thanks for sharing!

From: Joan in N.S.

On Jan 21, 2005

I've been making turkey stock for years and learned a little tip from a chef last year that adds a lot of colour and flavour to the stock. Just as you have done, strip as much meat as possible from the bones and set aside to add to the soup later. Then, instead of putting the bones in a stock pot, return them to the roasting pan along with any extra skin or bones and the chopped vegetables and herbs and return the roasting pan to a 350 degree oven and roast, uncovered, for 90 minutes. Let the pan cool and then add cold water to cover the bones and bring it slowly to a simmer, scraping all the bits from the pan to dissolve in the stock. Reduce the stock as much as you like and strain before using. The roasting process brings out the flavours to an amazing extent and the stock is a rich dark colour that you will love.

From: Chef #184421

On Jan 1, 2005

I've been doing this for over 30 years and consider it the REAL reason to have turkey for Thanksgiving. It is basically a "free" meal, and about the best tasting and healthiest. The only thing I've been doing (thanks to a nutritionist) is to ass 1/4 cup white vinegar in the beginning. The flavor boils away, but it will leach all of the flavor an nutrition from the bones.

From: Roosie

On Nov 26, 2003

This is a good concept, too- not just a good recipe! I've used this techniques with both chicken and turkey and its wonderful. It's a good tip to keep a gallon bag in your freezer for veggie scraps to dump into stock as another reviewer mentioned. You won't care that the ends of carrots and their peelings, onion skins, leafy bits of celery, stems of parsley and so on are flavoring your stock- you weren't going to eat them anyway! It's even more economical to use them in stock than to throw them in the compost. This is my prefered method for making stock. I find it the most flavorful, but perhaps this is because we do not eat the skin of our poutry, which I think really adds to the stock because whatever it was that you added to the bird for flavor (even brined turkey is great) adds a bit of flavor to the stock. I prefer to boil mine down pretty far- it is always better to have stock that is too flavorful that can be diluted with water, than stock that is not flavorful enough. Thanks for the great idea/recipe, Lennie!

From: Chippy

On Oct 4, 2002

This was wonderful. I have always cooked the turkey meat on the bones to death. Never thought to remove meat and just stew bones. I used fresh sage and thyme and added fresh garlic. I used it to make your Turkey-Barley Soup #24638. It was the best turkey soup ever. Thanks for the great recipe.

From: LoriLou

On Nov 13, 2003

This is just the way I make turkey stock too, and it is so good! The only thing I do differently is to put the carcass back into the roasting pan, which still has all the baked on bits, including some stuffing; add all the new stuff,cover it and pop it back into the oven at 250-275*. Then I leave it to bake all night long and finish it up the next day. The first time I did it this way, it was the very best stock I'd ever made! My brothers, whose favorite beverage is gravy, were in heaven to have a seemingly endless supply!

From: vverkin925

On Jul 14, 2002

Thanks Lennie for posting a recipe for those of us who aren't as knowledgable. Making the stock just felt good. I used the first of it in Miller's Poultry Patties and they were sooo flavorful. The rest is in the freezer awaiting the call to duty.

From: Dee514

On Oct 8, 2002

Lennie, I made the stock on Sunday night using a 7 pound chicken carcass (didn't happen to have turkey on hand). I froze most of it for later use, but used some of it tonight and its absolutely wonderful! I thinned it a bit with some chardonnay, and used it in a basic risotto recipe. It truly was the best risotto I've ever made...the flavor was fantastic. I can't wait to use it in my other recipes. Thanks so much for posting it!

From: riffraff

On Dec 27, 2002

Very clear instructions and very good recipe. I now have my freezer full of stock. I use about 4 cans a week and this will save soo much time and money, THANKS!