American

Pressure Cooked Turkey Stock

December  1, 2019
Author Notes

Thanksgiving leaves a lot of leftovers. The BEST being the turkey carcass. I just made this up myself from bits and pieces of recipes, my Mom's influence, and some luck.... and it came out FANTASTIC. I later made a soup with it and will post the recipe later. This initial recipe was made in a 16qt Stove-top pressure cooker. You can tweek the size as you see fit. —Roger Dube

  • Prep time 1 hour
  • Cook time 3 hours
  • Makes a lot!
Ingredients
  • 2 Fresh Turkey Backs (with skin)
  • 1 Turkey Carcass (with some meat and brown skin)
  • 3 Ribs of Celery chunked
  • 4 Carrots chunked
  • 2 Medium onions rough chopped
  • 3 Cloves garlic, minced
  • 1 Large sprig of fresh sage
  • 3 Sprigs of fresh thyme
  • 1 Sprig of fresh rosemary
  • 1 teaspoon Whole peppercorns
  • Salt (Kosher works best)
  • Cold water
  • Fresh Ground Black Pepper
  • 3 tablespoons Olive Oil
In This Recipe
Directions
  1. Season the skin-side of both fresh turkey backs with a generous amount of salt and pepper then set aside.
  2. Heat pressure cooker over medium-high heat for 5 min. then add olive oil. Heat until oil shimmers
  3. Add backs, skin-side down, and brown as much as possible. When deeply browned, remove to a bowl.
  4. To the hot pot, add onions and saute until soft. Then add minced garlic and saute until fragrant. Add carrots and celery and saute for about 10 minutes.
  5. In the meantime, strip and break-up the roasted turkey carcass as much as possible, saving some of the best chunks of meat. If you've got drumstick and wings as well, leave them whole.
  6. When vegetables have softened, add the fresh herbs and peppercorns.
  7. Sit the turkey backs on top of the vegetables and the stripped down carcass on top of the backs. Make sure you flatten it out as low as possible.
  8. Add cold water to just cover the bones and bring heat to High.
  9. Seat gasket lid and bring to boil. DO NOT put weight on yet. Allow to come to boil and let steam vent for 10 minutes.
  10. After 10 minutes put weight in place and bring to between 11-13 psi. Cook at this pressure for 2 Hours.....adjusting heat as necessary to keep in the 11-15psi range WITHOUT venting too much steam.
  11. After 2 hours, remove from heat and allow pressure to NATURALLY reduce.
  12. Strain, skim fat, remove good meat for later, and season to taste. Bones may disintegrate while straining.
  13. You've now got some AWESOME bone stock

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