Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.
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. The strength of the flavor depends on how the mixture was prepared: the quantities and proportions of the ingredients, amount of water used, whether the meats or bones or vegetables were roasted before simmering, and how long the mixture was simmered.
Chefs rely on stock as an ingredient in itself: the basis for other soups, stews, gravies and sauces, using it instead of water for steaming, even putting it into salad dressings and co*cktails. Stock can be weak or strong in flavor, depending on what the chef requires and how much effort is put into making it. The cans or cartons of broth that we see in the markets have a medium-strong flavor that makes them suitable for serving as a finished soup.
When you see a recipe that calls for "stock or broth," what it is really saying is "homemade or canned." Which one you choose depends on your inclinations. Though I keep a supply of homemade stock in my freezer, I often use broth from cans or cartons (usually labeled broth but, confusingly, may also be labeled stock) for my everyday cooking. Canned broth can be simmered to reduce it and strengthen the flavor, if you think it's a bit too weak for your purposes. The best trick to boosting flavor from canned chicken broth is to simmer the bones of a (purchased) roasted chicken in it for an hour.
At Thanksgiving, though, I make my own stock. I always roast two turkeys, preparing a small one the day before Thanksgiving. After removing the meat from that turkey (setting it aside for leftover sandwiches), I simmer the bones with herbs and vegetables to make a strongly-flavored stock for my favorite gravy, Mark Bittman's Make-Ahead Gravy. If that seems extreme — and perhaps it is — turkey broth/stock from the supermarket will work perfectly well.
"The breast, you want that to get to 170. The thigh meat you want to get to 180. And if you do stuff it, you need to make sure the stuffing in the center of the stuffing gets to 165." You can reach the Butterball Turkey Talk-Line by calling 1-800-BUTTERBALL or texting 844-877-3456.
Roasting is the most common way to cook a turkey. Follow our tips and tricks to create a delicious roast! Grilling is a great way to bring friends together. Add a Butterball® turkey, and your next outdoor gathering will become a memorable feast.
Decades later, the Turkey Talk-Line has evolved into more than a telephone help line. The hotline (800-BUTTERBALL) still exists, but there are other ways to get your critical turkey questions answered by experts. Home cooks can use an online chat on Butterball.com to directly connect with experts.
The Turkey Talk Line is 1-800-288-8372 (BUTTERBALL). Butterball also has a text line (844-877-3456), social media sites, and a live online chat at the Butterball website. The only thing the hotline doesn't have is 24-hour staff.
Once the meal is over, two people make their wishes and break the wishbone. Whoever ends up with the bigger piece is said to have their wish come true and good luck for the upcoming year.
Feelings of gratitude can regulate cortisol production in your brain and reduce anxiety and stress. Similar to giving, gratitude triggers the brain to release neurotransmitters and hormones associated with happiness, including dopamine and serotonin. Low levels of these hormones can cause depression.
We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).
Place turkey, breast side up, on flat rack in shallow roasting pan (2 to 2½ inches deep). Evenly spread ¼ cup butter mixture between skin and breast meat of turkey, being careful not to tear skin. Season cavity of turkey with remaining 1 teaspoon salt and 1 teaspoon pepper.
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The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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