How to Make Turkey Stock (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.

Once the stock sits, you can skim any extra fat off the top. At this point, you can let it cool (I either put it back in a (clean) pot with a lid to cool a bit or cool it down with an ice bath. Once cool enough, place immediately into the fridge!

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.

Turkey stock will turn into a bit of a gel once it's been in the fridge due to the collagen that was formerly in the bones and skin of the turkey. The collagen (which is thought to have many health benefits) cooks out and ends up in the broth, but will turn into liquid once it's heated again.

These folks suggest that a couple of tablespoons of vinegar will help break down cartilage, and aid the development of a more gelatinous stock. I looked at a couple of chicken stock recipes. Many add a tablespoon or two, to 6 - 8 quarts water.

Then simply top with filtered water until generously covered (about 12 cups / 2880 ml). Next, add in a bit of salt to season the broth (you can add more later). Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth.

Turkey Stock Tips

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. It also kills the subtle flavors you're looking for from the aromatics.

If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.

Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy.

Is Broth Different from Stock? 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.

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 stock can be refrigerated for up to 3 days, or frozen for up 6 months.

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.

Fill with water, bring to a boil, then reduce heat to the lowest simmer my stove burner will maintain, and leave it to simmer all night long. In the morning, I'll strain the stock and let it cool, and toss all the used bits in the trash.

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 in Soup

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings.

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.