Turkey Stock (or Broth) (2024)

FAQs

Which is better turkey stock or turkey broth? ›

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

Here's an easy, reliable way to ensure a moist and flavorful turkey... simply pour the herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. When the turkey is done, use a bit more stock to make a quick and savory gravy.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

Cover and let the stock simmer for about 2 to 2.5 hours, checking on it and stirring occasionally. After 2.5 hours, turn off the heat. I remove the large wings and vegetables that are still in the stock with kitchen tongs for ease.

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Typically, stock includes bones - it's made with drippings and scraps from chicken, turkey, or beef. Stock also tends to have a longer cook time in order to pull all of the nutrients and collagen out of those bones, and can therefore have a thick, gelatinous texture once it's cooled.

“In general, stock and broth can be used interchangeably. However, there are times when it is more advantageous to choose one over the other,” Hill admits. Because stock is made from bones, it will infuse any recipe with stronger chicken flavor than broth.

The Pacific Foods bone broth is a good all-purpose choice for most recipes, and it would even make a fine soup base with additional carrots, onions, and fresh herbs.

Do you put chicken skin in broth? ›

As mentioned above, I leave the roasted chicken's skin intact for the stock. Some folks feel that chicken skin adds too much fat to the broth leading to an unpleasant mouthfeel. I can see how raw chicken might do this, but with roasted chicken much of the fat has been rendered.

The carcass's connective tissue can also add collagen, which can be beneficial to joint health. And bone marrow can be rich in iron, vitamins A and K and other nutrients. Adding vegetables to the broth can also add nutrients.

And the Winner Is..

Stock! Whether homemade or store-bought it has more protein and usually less sodium per serving as compared to broth. Plus, the flavor is just better which means you'll start with something tastier and will hopefully use less salt to taste at the end.

Stock is made similar to broth but includes simmering bones in addition to a variety of meats, vegetables, and spices in water. These ingredients also simmer for a longer period of time to enhance the flavor. Simmer time: 4 to 6 hours. The longer simmering time results in a full-bodied richer flavor.

Traditionally, stuffing is moistened with turkey stock or chicken stock, but you can use vegetable broth if you're aiming for vegan or vegetarian stuffing. Store-bought low-sodium chicken broth will absolutely do, but if you want to know how to make stuffing really shine, it's all about using homemade stock.