Rich Turkey Stock

Dairy Free
Health score
20%
Rich Turkey Stock
45 min.
7
447kcal

Suggestions


There's nothing quite as comforting as a rich and flavorful turkey stock that elevates your soups, stews, and sauces to new heights. This dairy-free Rich Turkey Stock is not just a recipe; it’s a foundation that infuses your meals with depth and complexity. Whether it's a cozy lunch or a hearty dinner, this stock provides the perfect base for a myriad of dishes, ensuring every bite is bursting with warmth and flavor.

With just a handful of simple ingredients like roasted turkey parts, fresh vegetables, and aromatic herbs, you'll create a velvety stock packed with essential nutrients. Roasting the turkey parts brings out their natural flavors, while the slow simmering melds the ingredients into a beautiful medley that dances on your palate. The addition of onions, garlic, celery, and carrots not only enriches the flavor but also fills your kitchen with an enticing aroma that invites everyone to gather around the table.

Perfect for meal prepping, this stock can be made ahead of time and stored for days or even frozen for later use. Imagine using this rich turkey stock in your next homemade gravy, risotto, or even a delightful soup. By making your own stock, not only do you avoid preservatives, but you also take your culinary creations to a whole new level. So grab your cooking tools and let’s dive into the wonderful world of homemade turkey stock!

Ingredients

  • large carrots sliced
  • large celery rib sliced
  •  garlic cloves sliced
  • teaspoon kosher salt 
  • large onion sliced
  • servings pepper freshly ground
  • servings try build-a-meal 
  • pounds turkey parts such as wings, necks and drumsticks
  • pt reserved turkey neck and giblets (exce the liver)
  • cups water 

Equipment

  • frying pan
  • oven
  • pot
  • roasting pan

Directions

  1. Preheat the oven to 40
  2. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned.
  3. Transfer the turkey parts to a large pot.
  4. Set the roasting pan over 2 burners.
  5. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
  6. Add the liquid to the pot.
  7. Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.
  8. Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.Make Ahead: The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.

Nutrition Facts

Calories447kcal
Protein45.8%
Fat50.27%
Carbs3.93%

Properties

Glycemic Index
23.98
Glycemic Load
0.86
Inflammation Score
-8
Nutrition Score
24.214782372765%

Flavonoids

Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
1.07mg
Kaempferol
0.17mg
Myricetin
0.02mg
Quercetin
4.39mg

Nutrients percent of daily need

Calories:447.28kcal
22.36%
Fat:24.33g
37.43%
Saturated Fat:6.45g
40.31%
Carbohydrates:4.28g
1.43%
Net Carbohydrates:3.35g
1.22%
Sugar:1.42g
1.58%
Cholesterol:277.45mg
92.48%
Sodium:739.27mg
32.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:49.88g
99.77%
Selenium:62.2µg
88.86%
Vitamin B3:14.02mg
70.09%
Vitamin B6:1.02mg
51.1%
Phosphorus:486.24mg
48.62%
Zinc:6.62mg
44.13%
Vitamin B12:2.38µg
39.73%
Vitamin A:1850.98IU
37.02%
Vitamin B2:0.52mg
30.67%
Vitamin B5:2.86mg
28.63%
Potassium:651.8mg
18.62%
Magnesium:62.91mg
15.73%
Vitamin B1:0.23mg
15.46%
Copper:0.3mg
15.07%
Iron:2.22mg
12.32%
Manganese:0.21mg
10.63%
Vitamin K:7.28µg
6.93%
Calcium:58.37mg
5.84%
Folate:16.32µg
4.08%
Vitamin E:0.58mg
3.89%
Fiber:0.93g
3.72%
Vitamin C:2.48mg
3%
Vitamin D:0.42µg
2.8%
Source:My Recipes