can you boil turkey stock too long

Stove Top – Slow Cooker – Instant Pot Pressure Cooker Methods

The morning after Thanksgiving, my favorite thing to do is use the turkey carcass to make my own turkey stock. It is so easy to do and so delicious!.

Homemade turkey stock can be used in any application that you would normally use store bought stock. Of course, my favorite use of homemade stock is for making homemade Turkey Noodle Soup.

The turkey stock can be used for a delicious soup or frozen for future use. I really enjoy making my own turkey soup, and my family needs it after a big Thanksgiving meal. Be sure and refrigerate your turkey carcass after Thanksgiving until you are ready to make your stock.

There are steps in this recipe for making turkey stock on the stove, in a slow cooker, or in an Instant Pot electric pressure cooker.

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• 1 leftover Turkey Carcass*
• 10 to 12 cups cold water**
• 1/2 cup carrot slices
• 1 celery rib, cut into 1-inch pieces
• 1/2 large onion, cut into chunks
• 2 to 3 cloves garlic
• 1 small whole chile pepper, dried (optional)

Instructions Stove Top Method:

• Put the turkey carcass (the bird’s body after it has been carved into pieces that will fit in the pot) in a large soup pot or Dutch oven. Cover the carcass with cold water up to an inch deep. Put in the soup pot the celery, onion, carrots, garlic, and (if you want) red pepper. Add any other vegetables that you like, if desired.
• Cover pot and slowly bring to a simmer. As soon as the water starts to boil, turn down the heat and skim off any foam that forms on top. If something isn’t clean or doesn’t belong on the surface of a liquid or body of water, it’s called scum. Cover pot and let slowly simmer approximately 3 hours.
• TIP: To make a good stock, only bring the water to a boil once at the start. Then, lower the heat and cook at a barely simmer for the rest of the time. This is because long, slow cooking brings out all the subtle flavors. Do not let the stock reach a rolling boil! .
• When it’s done, take it off the heat and throw away all the turkey bones, meat, and vegetables. The mixture has lost all of its nutritional value after being cooked for a long time. Pour the stock through a fine mesh sieve set over a large pot to get rid of any smaller pieces that are still in the liquid.
• Place strained stock into shallow containers and refrigerate immediately. Put soup stock in the fridge overnight, and in the morning, skim off any fat that has risen to the top. After being put in the fridge, the juice will harden, but it will melt when the stock is heated up later. This is because turkey bones naturally have gelatin in them.
• In the fridge, the stock will last for about a week. Once the stock is cool, you can freeze it. For about 4 to 6 months, it should keep its taste and quality.
• Now you have the best low-fat turkey stock, which you can use to make turkey soup or freeze for later.
• How to keep homemade turkey stock from getting cloudy:
• It doesn’t seem to cloud up when you skim the scum that rises to the top during the first 30 minutes of simmering and don’t let it boil. 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 believe that letting the stock simmer for too long makes it cloudy.
• Put the stock in the fridge overnight or until all the fat rises to the top. Then remove the fat.
• The old egg white trick also works, but I have never tried it. Slowly add egg whites that haven’t been beaten to the stock. This will make the cloudy bits stick to the egg, making it easy to strain out.

Crock Pot or Slow Cooker Method:

• Put the turkey carcass and vegetables in the slow cooker. Then, add enough cold water to cover the food. Cover and turn the heat down to low. Let it cook for about 10 to 12 hours, but this time can change.
• After cooking the stock, put it in the fridge to cool down. Skim off the fat if needed. Remove the carcass or bones. Strain the broth well.

Instant Pot Pressure Cooker Method:

• After the turkey has cooled, separate the meat from the bones and set it aside. Remove the skin and eat or discard. To make a lovely Homemade Turkey Noodle Soup, you save some of the turkey meat. The rest of the turkey is saved for another meal.
• Add a strainer basket or steamer rack to the inside of the pot. Put the chopped herbs, vegetables, and spices into the strainer or basket. After that, put the turkey bones and carcass on top of the vegetables. Try to compact the bones close together.
• Cover the bones with just a little cold water. Pour the water over the vegetables. Make sure the inner pot isn’t more than two thirds full of water before adding more. If it is, it may have trouble coming to pressure. Note: Don’t add too much water when making stock. you only need just enough to cover the bones. If you add too much water, the stock might not gel up when it cools down. The gelatin has all the good nutrients. If that happens, you might need to leave your stock to simmer on the stove uncovered for a while longer until the contents cook down more.
• Close the Instant Pot’s lid to seal it. Next, make sure that the pressure valve is closed all the way to the “sealing” position. Press the Manual button, with a high-pressure setting. Adjust the cooking time for 120 minutes. Allow Natural Pressure Release until you see the pressure pin drop when the cooking time is up. (This could take 20 to 25 minutes because the pot has a lot of liquid in it.) ) .
• Wear oven mitts made of silicon to protect your hands from the heat and steam. Take out the colander or steamer basket and throw away the vegetables and turkey bones. After that, strain the stock into a second large heat-safe bowl. This step can be done again and again until the stock is clear.
• Let the stock cool down. As the stock cools, you can remove the fat that floats to the top and throw it away.
• Cover the stock and put it in the fridge until you’re ready to use. This should take about two to three hours.
• Serves many.
• You can put the turkey stock in the fridge up to three days before you use it. If you don’t plan to use the turkey stock within three days, freeze it until you are ready to use it. There will be a thin layer of fat on top of the stock whether it was kept in the freezer or in the fridge until it was cold. Scrape that off with a spoon before you add the stock and cook. Throw away the solidified fat, but be careful not to remove any clear gelatin. Before I use my turkey stock to make soup, I usually put it in the fridge and skim off the fat.

Recipe Notes

*Take any big pieces of meat off the turkey carcass and set them aside. Put the turkey meat in the fridge until you’re ready to use it in your soup. Do not add the giblets.

** Enough cold water to cover all the ingredients in the pot by at least one (1) inch.

Turkey stock can be refrigerated up to 3 days in advance of using. If you don’t plan to use the turkey stock within three days, freeze it until you are ready to use it. There will be a thin layer of fat on top of the stock whether it was kept in the freezer or in the fridge until it was cold. Remove fat layer by scraping it off with a spoon before you cook with the stock. Discard the congealed fat but be careful not to scrape off any clear gelatin. I usually refrigerate my turkey stock and skim off the fat before using in my soup making.

I make turkey soup pretty much the same way you do, but my stock always gets cloudy and solid after it sits for a while. This year I used only the wings, drumsticks, and thighs and an onion. I’ve strained it and cooled it and skimmed off fat on top. L ast year the same thing happened. It tastes ok but doesn’t look too appetizing after it is stored in the fridge. – Dawn (11/29/98).

Answer: I also just finished making my turkey stock. If I try to hurry the process, that is when I have problems of clouding.

It doesn’t seem to cloud if you skim the scum off the top during the first 30 minutes of simmering and don’t let it boil. The rule is: Skim early and skim often. Change the heat to medium-low once the stock starts to boil. Keep it there for the rest of the cooking time. Do not let it reach a rolling boil. Simmering will lead 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.

Follow up: Thank you for responding so quickly. Two years in a row I’ve tried making stock and it always becomes cloudy. I thought I followed the recipe exactly but I guess I didn’t. I let it come to a rolling boil. That has to be the reason. My friend made hers while I was there last night. It came out clear, but she let it simmer for two hours without ever boiling it.

I didn’t try the egg white trick or the one with the ice cube that my grandmother told me about. The ice cube helped skimming the fat quickly but didn’t help the cloudiness. Thanks again and Happy Holidays! – Dawn.

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Can you cook turkey stock too long?

FAQ

Can you overcook turkey stock?

What happens if you boil stock too long?

Can I leave turkey stock simmering overnight?

How long should I boil my stock?

How do you make Turkey stock?

To make turkey stock: Break the leftover turkey carcass into pieces that’ll fit into a large pot. Cover the bones with cold water. If you want, add chopped vegetables, some herbs, and bay leaves. Bring it all to a boil. Reduce the heat to simmer the stock and let it lazily cook low and slow for hours. Skim it a few times if you’d like.

How long do you boil a chicken stock?

Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using. Cover the pot and continue to simmer for 9 hours. To keep it from becoming foggy, be sure not to let the stock reach a hard boil.

Can you make Turkey stock every year?

Once you taste it you are going to want to make it every year, so from now on just remember to over-buy a little bit on all your celery, carrots, onions, and herbs, and you are all set to go for your turkey stock! Heat your turkey carcass with any turkey parts you have: neck, giblets, any skin, or leftover turkey drippings.

How long does it take a stock pot to boil?

If you don’t have a large stockpot, use two smaller pots. Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes. Keep the stock at a bare simmer; a hard boil would evaporate too much liquid and make the stock cloudy.

How do you cook a roasted turkey in a stockpot?

In an 8 Qt. stockpot, add the roasted turkey bones, apple cider vinegar, salt, and 16 cups of filtered water. Bring to a boil and then lower the heat to a simmer. Skim to remove any foam and impurities that float to the top, then cover and simmer for 6 hours. Add celery, onion, carrots, garlic, and bay leaf, if using.

How long can you keep Turkey stock in a jar?

Strain the broth, discarding the bones and vegetables. Step 7 Divide the stock among jars or airtight containers; allow to cool completely. Cover and refrigerate for up to 1 week or freeze for up to 6 months. Tip: This stock will also work beautifully with the leftover turkey carcass from Thanksgiving.