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Nov 28, 2007 02:43 AM

Turkey stock has been in the fridge since Thursday. Is it alright?

Used the Thanksgiving turkey to make stock and then never froze it. It has no salt as I'm cooking for family members on cardiac diets. Is it still safe to use or should I pitch it? I'd hate to waste it but would much rather do that than make anyone sick.

Thanks for your help.

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  1. If you bring the stock to a boil, it should be just fine. But after you boil, taste it. I'm still eating turkey soup I made with the Thanksgiving turkey, and it's only been refrigerated since then, and the soup is fine (well, it's more than fine, it's quite delicious :-)

    1. You'll be fine... and even good for another couple of days if the stock still has its "fat cap" on it. But if, after bringing it back up to a boil, it smells/tastes sour or "off," don't take the risk.

      1. Ok, good. Thanks for your help, tonight I'll package it for the freezer. Whew! As a thank you I'll post a very simple and quick recipe that is quite delicious and would be a good use for leftover turkey.

        White Chili Recipe (more like a soup, really.)

        1 quart or more of chicken broth

        2-3 cans of plain Great Northern Beans, drained

        1 or 2 4 oz. cans of diced green chiles, undrained ( I use mild)

        About 1 c. water (I don't use water, just more broth)

        2 cups of cooked chicken or turkey, diced or shredded

        1 medium to large onion, chopped

        2-3 cloves of garlic, minced

        2 tsp cumin

        1 tsp. oregano

        1/2 tsp. cayenne pepper

        Saute the onion and garlic in a splash of olive oil until tender.

        Add the broth and water, beans and chiles and chicken or turkey.

        Add the dry seasonings, bring to a boil and then lower temp. Cover and let simmer for about an hour..

        Makes about eight servings.

        2 Replies
        1. re: fern

          before you put it in the freezer, I'd reboil it again, just to be on the safe side.

        2. Found this from Fine Cooking via the Kansas State Univ. Dept of Animal Sciences and Industry site:

          "Chill the finished stock immediately after cooking. After chilling, remove the fat layer on top and store in the refrigerator or freezer. Stock will keep 5-7 days in the refrigerator or 3 months in the freezer. Always reboil stock before using it in any recipe. If bubbles form in refrigerated stock, it has fermented. Do not use."
          Source: Fine Cooking, Dec 2001/Jan 2002

          1 Reply
          1. re: smarsh

            Great information, thank you!

          2. I stored mine (made on Thanksgiving night, by simmering the carcass all night) in the fridge for several days, then made the Famous Semi-Mexican Soup Of My Mother's Second Husband out of it. Soup contains little chunks of leftover turkey, chopped onion, carrot, and celery that have been sauteed until relatively soft in olive oil, small cubes of potato that are steamed until relatively soft, a small can of green chili (yanno, Ortegas) cut into small pieces, some cumin and some organo -- all simmered in the stock until yummy. The important thing is the way it's served: grate Jack cheese and put a nice handful in the bottom of each bowl; ladle the soup in; then top each bowl with a handful of corn tortilla strips (you cut corn tortilla into small strips and toast them on a baking sheet in a 350-degree oven until crisp). This soup is only one of the reasons I'm glad my mother remarried after my dad passed away -- rest in peace, Grampa Gale!