Sauce
How to make turkey stock
Turn a roast turkey carcass into stock: cover the bones with water, simmer, strain, then cool it fast and store it by USDA and extension food-safety rules.
Published
01
What
Penn State Extension’s method starts from a cooked bird. Take the meat off, then put the bones and any cooking juices in a large pot. Separate the bones if they do not fit.
Vegetables and herbs are optional. Penn State suggests onions, carrots and celery, and herbs such as thyme, parsley or bay leaves. It says to avoid strongly flavored vegetables like broccoli or peppers. Saved scraps such as skins, peels and tops work too, but never moldy or rotten vegetables.
Stock or broth? Penn State notes that, technically, stock is made from bones and broth from meat, though many people use the words interchangeably.
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Why (ELI5)
ELI5
USDA FSIS says bacteria grow rapidly between 40 and 140 degrees F, and cooked leftovers must go into the refrigerator within 2 hours of cooking (1 hour if it is above 90 degrees F). FSIS also says to cut a turkey into smaller pieces before refrigerating it. If you will not make stock right after the meal, break up the carcass and refrigerate it within that 2-hour window.
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How
Simmer and strain
- 01Add enough water to cover the bones by 1 to 2 inches (Penn State).
- 02Season lightly with salt and pepper. Penn State says not to over-season, because recipes you use the stock in may already call for salty ingredients. For a clearer stock, it suggests whole peppercorns instead of ground pepper.
- 03Bring the pot to a boil, then lower the heat to a simmer and cook 30 to 45 minutes (Penn State). For holding a steady simmer, see heat control.
- 04Strain out the bones, vegetables and herbs.
Cool it fast
Penn State: divide the strained stock into several small containers so it cools to room temperature within 2 hours, or set the pot in a sink of ice water and stir often. Then refrigerate it to finish cooling. FSIS gives the same advice for a big pot of soup: divide it into shallow or smaller containers so it cools quickly. FSIS also says hot food can go straight into the refrigerator, or into an ice or cold-water bath first.
Food safety: Have the stock in the refrigerator within 2 hours of cooking, using small, shallow containers or an ice bath to cool it quickly.
Once the stock is cold, the fat solidifies on top. Penn State says to skim it off with a clean spoon and discard it.
Store, thaw and reheat
Refrigerator: Penn State says up to 3 days. FSIS gives leftovers 3 to 4 days. Use the shorter limit: 3 days.
Freezer: Penn State says to use a plastic freezer container or a wide-mouth mason jar and leave space at the top for expansion. FSIS says frozen leftovers keep 3 to 4 months for best quality. They stay safe longer, but can lose moisture and flavor.
Thaw: in the refrigerator or as part of cooking, not on the counter (Penn State). FSIS also lists cold water and the microwave as safe ways to thaw.
Reheat: FSIS says to bring sauces, soups and gravies to a rolling boil.
Penn State Extension also publishes a tested pressure-canning process for stock. If you can it, follow that process exactly, including canning salt.
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