You can get so much more out of the time you already spent roasting or smoking your turkey (not to mention the money you spent). With a small amount of effort, you can make super easy, delicious and nutritious turkey stock with the leftover bones to continue the feasting.
Making turkey stock in an instant pot or pressure cooker results in a beautiful gelatinous flavorful stock with tons of uses. The best part? It’s practically free and will be ready in under an hour.
The uses for turkey stock are endless. Use it to make turkey gravy or freeze it for making gravy at your next turkey dinner, make turkey soup or turkey ramen. Add it to risotto or mashed potatoes. You can even drink it like bone broth for a super nutritious energy-rich drink.
How to Make Turkey Stock in a Pressure Cooker
A turkey stock (or any type of stock) is a combination of water, bones and aromatics, such as onions, garlic, carrots, celery and fresh herbs all cooked together in a large pot or pressure cooker. The ingredients are simmered until all of the flavors and nutrients have been extracted and transferred to the water, which is now “stock.”
The stock is poured through a fine mesh strainer to separate out any solids, which are discarded after cooking. The stock is immediately chilled down and refrigerated overnight if not used right away. Any fat solids that come to the top can be scooped off and discarded.
FAQs
45 minutes at high pressure and an additional 15 minutes to naturally depressurize is how long it takes to extract all the flavors and nutrients. To concentrate the flavors further, you can continue to reduce the stock down.
Absolutely! Frozen turkey bones are just as good as fresh for making stock and soup.
Absolutely! Frozen turkey bones are just as good as fresh for making stock and soup.
Turkey stock can be stored in the freezer for up to 6 months. It’s best to first freeze it in ice cube trays then place the turkey stock cubes in plastic freezer bags for easy use.
Turkey Stock
Ingredients
- 1 cooked turkey carcass and neck coarsely chopped with cleaver
- 1 medium onion quartered
- 1 head garlic halved
- 2 celery stocks chopped
- 1 leek sliced and rinsed
- 2 carrots chopped
- 1 teaspoon black peppercorns
- 4 fresh thyme springs
- other leftover fresh herbs such as parsley
- 1 bay leaf
- 10 cups cold water
Instructions
- Place all ingredients in the pressure cooker or instant pot and fill with cold water to the fill line. Cover and bring to high pressure, then set the timer for 45 minutes.
- Turn the heat off and naturally let the pressure subside before removing the lid.
- Remove the carcass and other large bones with tongs to make pouring easier. Pour the stock through a fine mesh strainer into a large bowl or container. Discard everything but the liquid stock.
- Ideally, the stock is chilled immediately over an ice bath to rapidly cool it down before covering and placing in the refrigerator.
- Refrigerate overnight and skim off and discard any fat that has risen to the surface.
Notes
- This recipe will yield about 2 quarts of turkey stock.
- If you are missing any of the ingredients (besides the turkey), it will still come out great.
- If making turkey stock in a stock pot and not a pressure cooker, use the same recipe but simmer it uncovered for 3 to 4 hours, or until it is flavorful.
- I prefer not to add salt to the stock unless eating/drinking it straight because it will bring out a lot more flavor. The amount of salt needed also varies if your turkey was brined.
- Store in the refrigerator for up to 4 days or in the freezer for up to 6 months.
- You can continue to reduce the turkey stock uncovered to concentrate the flavors further if preferred.
I love to make stock. I have an 8qt. stove top pressure cooker . I often buy turkey to grind and then pressure cook the raw carcass. Your recipe produces great flavour. I also like the flavour a tsp of Montreal Chicken Spice adds.
Great idea to grind your own turkey. I need to try that. Also the chicken spice add in sounds wonderful!
I love how making stock helps reduce food waste. It is so much quicker to make in the instant pot than just on the stove in a regular pot, I can’t believe it. So much flavor. I use it for the best gravy.
Totally agree, Robert! Definitely makes it so you want to make stock rather than putting it off because of how long it can take.