How to make soup broth using turkey?
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Question by : How to make soup broth using turkey?
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Same way as making soup broth using chicken. Boil the living daylights out of it.
deb.peg1
February 27, 2014 at 11:36 am
Simple. Take a turkey carcass, some chopped onion, celery and carrots…… put them in a big pot, cover with cold water and let it simmer for about 3 – 8 hours. Keep adding water as it evaporates. When the broth starts to taste really good, strain the broth. Put it in the fridge overnight. A layer of fat will form on top of the broth. Remove it and the broth is now ready to use.
Edit: You never want to boil broth. You should have it on a very low simmer. So low, in fact, that you just want to see an occasional bubble on the surface every so often.
Betty
February 27, 2014 at 12:18 pm
Low-Fat Turkey Stock Recipe – How To Make Turkey Stock
Turkey Carcass
10 to 12 cups water
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 cloves garlic
1 small whole dried red pepper, optional
In a large soup pot over medium heat, place turkey carcass (take the remains of the turkey after it’s been carved and break it into pieces so it will fit in your pot; cover with water by at least an inch).
removing meat from turkey carcuss Add carrots, celery, onion, garlic, and red pepper (optional) to the soup pot.
Cover pot and very slowly bring to a simmer; reduce heat to low and skim off any scum on surface. NOTE: Scum is the filmy layer of extraneous or impure matter that forms on or rises to the surface of a liquid or body of water. Cover pot and let slowly simmer approximately 3 to 4 hours.
After cooking, remove from heat and discard turkey bones, meat, and vegetables (since your have cooked the mixture for a long time, there is no nutritional value left). Strain the remaining liquid to remove smaller particles in the stock (pour the liquid through a fine mesh sieve placed over a large pot).
Place strained stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning. NOTE: The juice will gel up after being refrigerate, but will dissolve when stock is reheated later. This is because of the natural gelatin in the turkey bones.
The stock will last for about a week in the fridge. You can freeze the stock and it should maintain taste and quality for about three months.
You now have the most wonderful low-fat turkey stock to use in making a delicious turkey soup or to freeze for later use.
How to keep homemade turkey stock from getting cloudy:
Skimming the scum that comes to the surface during the first 30 minutes of simmering and not letting it boil seems to help prevent clouding. The rule is: Skim early and skim often.
Always simmer your stock and do not let it boil. Not boiling also leads to a richer tasting stock. Furious bubbling breaks up particles and causes clouding also. Simmer for approximately 3 hours total. I also think that simmering the stock too long contributes to making it cloudy.
Refrigerate stock overnight or until all the fat raises to the top. Then remove the fat.
There is also the old egg white trick (I’ve never tried it). Add unbeaten egg whites to the stock and let it simmer slowly, so that the cloudy particles stick to the egg and you can strain it out.
Lauren
February 27, 2014 at 12:21 pm
Just use the left-over carcess, grab a boiler, add 2 peeled onions, stuck with a few cloves each, 3 carrots, peeled and chopped, some celery pieces, few cloves of garlic, unpeeled, and about a dozen peppercorns, bring to the boil slowly, then simmer gently for a few hours. Leave to rest, then skim off the fat to use.
Hint: Remove all the fat from the turkey before cooking
Diane
February 27, 2014 at 1:05 pm
boil. strain. It’s pretty easy. I use a crock pot.
Julie
February 27, 2014 at 1:30 pm
Method
Making Stock
1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2 Break up the leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren’t used to make gravy, and any giblets (except liver) that haven’t been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.) Skim off any foamy crud that may float to the surface of the stock.
4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.
6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning – poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.
shan
February 27, 2014 at 2:24 pm