1cooked turkey carcass and neckcoarsely chopped with cleaver
1medium onionquartered
1head garlichalved
2celery stockschopped
1leeksliced and rinsed
2carrotschopped
1teaspoonblack peppercorns
4fresh thyme springs
other leftover fresh herbs such as parsley
1bay leaf
10cupscold 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.