Making homemade Turkey Stock is an easy way to extend delicious holiday leftovers. Use it for turkey soup or freeze it for later!
Post holiday leftovers are always a beloved way to extend the celebrating just a little bit longer.
A fabulous and EASY way to do this when turkey has been served is to make some homemade Turkey Stock.
It’s rich with flavor, easy to store or freeze and a perfect jumping off point for making homemade soups.
Though this post is focusing on turkey stock, many of the fundamentals are the same of making any type of stock.
Turkey broth is a versatile ingredient that can add flavor to soups, stews, risottos, and more Making your own turkey broth at home allows you to control the ingredients and quality. But properly storing the homemade broth is key to preserving the freshness and flavor Here are some tips on how to store turkey broth for maximum freshness and flavor.
Refrigerating Turkey Broth
Freshly made turkey broth can be stored in the refrigerator for 3-4 days. Be sure to let the broth cool completely before refrigerating. Transfer the broth into airtight containers, leaving about 1 inch of headspace to allow for expansion as the broth freezes. Glass jars or plastic containers with tight-fitting lids work well. Make sure the containers are clean and completely dry before filling.
Store the containers of turkey broth towards the back of the refrigerator, where the temperature is coldest. The broth should be kept at 40°F or below. You can use plastic wrap or foil to cover the openings if the lids don’t seal tightly.
To maximize freshness, use the refrigerated turkey broth within 3-4 days. Turkey broth stored longer may start to lose flavor and aroma. It’s best to use refrigerated homemade broths sooner than store-bought broths which contain preservatives.
Signs that refrigerated turkey broth has spoiled include an off smell, unexpected changes in color or consistency and mold growth. Always inspect the broth before use and discard if any signs of spoilage.
Freezing Turkey Broth
For longer term storage, turkey broth can be frozen for 2-3 months. First, let the broth cool completely after cooking. Transfer the broth into freezer-safe containers, leaving 1⁄2 inch headspace. Glass jars, plastic containers, or freezer bags all work well. Make sure to label the containers with the type and date before freezing.
Ideally, smaller containers are better for freezing broth as they allow you to thaw only what you need 16-ounce glass jars are a handy freezer size Lay the containers flat in the freezer to freeze the broth quickly and evenly. Frozen broth should be used within 2-3 months for best quality.
To thaw frozen turkey broth, place the sealed container in the refrigerator overnight. You can also thaw in the microwave using the defrost setting. Avoid thawing broth at room temperature, as this allows bacteria to multiply faster.
Once thawed, inspect the turkey broth before use. Discard any broth that smells unpleasant or has an off appearance. For best flavor, use thawed turkey broth within a few days. Do not refreeze thawed turkey broth.
Tips for Making Turkey Broth
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Use bones from an organic, free-range turkey if possible for the highest quality broth. This ensures the ingredients are free of antibiotics, hormones, and pesticides.
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Roast the bones before making broth to enhance the flavor. Roast at 400°F for 30 minutes.
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Simmer the broth for at least 2 hours, up to 8 hours for maximum extraction of nutrients and collagen from the bones. Keep the broth at a low simmer, not a rolling boil.
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Add aromatics like onion, carrots, celery, garlic, parsley, peppercorns, and bay leaves. This boosts the flavor of the broth.
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Occasionally skim off any foam that rises to the top while simmering. This makes a clearer broth.
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Strain the broth through a mesh sieve after cooking. Use cheesecloth to strain for an extra smooth broth.
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Let broth cool completely before refrigerating or freezing to prevent a temperature shock that can crack containers.
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Glass jars make good storage containers as they don’t retain smells or stains like plastic can.
Following proper storage methods and using high quality ingredients will result in a turkey broth with incredible richness and clarity of flavor. With its versatility, homemade turkey broth can be a flavor boost to many dishes. Proper storage will help retain the freshness and maximize the shelf life of your homemade turkey broth.
What is Turkey Broth?
Turkey broth is made in a similar way to turkey stock but DOES include meat. Technically, broth is a liquid that has had meat simmered in it.
Preparing broth CAN contain bones but doesn’t have to. It DOES have to contain meat in the simmering.
Broth is often flavored with seasonings so could be sipped or used as a soup base.
If you’ve made stock or soup from scratch you may have run into the term ‘mirepoix’. Mirepoix is a French term pronounced ‘meer-pwaa’.
Mirepoix is a combination of chopped vegetables which are sautéed on lower heat in butter or oil. It is used as a flavor base for soup or stews.
The vegetables are NOT browned or cooked until caramelized or translucent in the case of onions.
The classic mirepoix trio is: carrots, celery and onion.
We are using this in the turkey stock recipe.
What is Turkey Stock?
Turkey stock is a made simmering the turkey carcass or bones and water with the classic trio of vegetables: carrots, celery and onion.
It is simmered for multiple hours creating a rich, robust flavored liquid.
By definition, making stock always includes boiling bones. It does not have to include meat.
Typically, it is not seasoned so for soups would have additional ingredients added to season it.
Canning Rich Turkey Broth!
FAQ
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