Turkey Stock {Large Batch with Turkey or Chicken} - Miss in the Kitchen (2024)

FAQs

Which is better turkey stock or turkey broth? ›

There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

The same principles apply whether you have a whole turkey carcass, a bunch of chicken bones, or a combination of both. In even better news, making homemade stock is one of the easiest things ever!

Though there is a subtle flavor difference, I use chicken and turkey stocks interchangeably.

Basting a turkey is to spoon, brush, or pour liquid over it throughout the cooking process to keep it moist. The liquid can be drippings from the pan, or chicken/turkey broth. If you don't have drippings to work with during the beginning of the roasting process, use some broth at first, the switch to pan drippings.

Do you simmer this stock uncovered? A. Yes, but don't let it simmer too hard (a bare simmer is best) because you don't want the liquid to reduce too quickly. In fact, if you have the time, you could partly cover the pot with the lid.

Bland turkey stock can result from a variety of factors. It could mean that it was not simmered long enough for the flavors to fully develop, or that not enough turkey parts were used. Additionally, the lack of sufficient seasoning, such as salt, herbs, and vegetables, can also result in a bland taste.

However, do not add onions, carrots, celery or herbs to your initial pot of simmering bone broth. Instead, enjoy the pure, rich flavor that comes from just the bones, fat, connective tissue and any small amount of meat that may still be on the bones; it is not something that needs or wants amending.

Yes you absolutely can! Turkeys, Ducks, and Chickens, Oh MY! Can they all peacefully co-exist? I've gathered some thoughts on keeping a mixed flock and why raising chickens and ducks together is totally doable.

The Best Bones for Bone Broth

I like to use a mix of big beef bones (saved from roasts or begged from the butcher), meaty short ribs or oxtails, and knuckle or neck bones. Those knuckle and neck bones have a lot of collagen, which give the broth body and a rich flavor.

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.

How long to boil stock? ›

Easy chicken stock

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.

Thanksgiving is just around the corner, meaning that TURKEYS are in season! Yay! I love turkey stock. It is more robust in flavor than chicken stock, but not quite as intense as beef stock.

Add 1-inch or so of chicken stock or broth to the bottom of the pan. Place turkey in the oven, reduce heat to 325°F, and roast until it reaches 165°F (and if stuffed, the center of the stuffing should reach 165°F). Remove from the oven and REST at least 20-30 minutes before carving.

If your broth is tasting too watery, it's probably because, well, you've added too much water. Luckily, fixing this is super easy — just keep the heat on and if you've had a lid on your stock pot, take it off now.

Roast: Before cooking, let the turkey come to room temperature for an hour. Pour 4 cups of water into the bottom of a roasting pan, add in the turkey, then bake, uncovered, at 450ºF for 30 minutes. Reduce the heat and bake at 325ºF for another 2.5-3 hours, basting with broth as needed.

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.

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.

The carcass's connective tissue can also add collagen, which can be beneficial to joint health. And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients.

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.