American
Pressure Cooked Turkey Stock
- Prep time 1 hour
- Cook time 3 hours
- Makes A LOT!
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
What You'll Need
Ingredients
-
2
Fresh Turkey Backs (with skin)
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1
Turkey Carcass (with some meat and brown skin)
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3
Ribs of Celery chunked
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4
Carrots chunked
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2
Medium onions rough chopped
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3
Cloves garlic, minced
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1
Large sprig of fresh sage
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3
Sprigs of fresh thyme
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1
Sprig of fresh rosemary
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1 teaspoon
Whole peppercorns
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Salt (Kosher works best)
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Cold water
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Fresh Ground Black Pepper
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3 tablespoons
Olive Oil
Directions
- Season the skin-side of both fresh turkey backs with a generous amount of salt and pepper then set aside.
- Heat pressure cooker over medium-high heat for 5 min. then add olive oil. Heat until oil shimmers
- Add backs, skin-side down, and brown as much as possible. When deeply browned, remove to a bowl.
- 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.
- 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.
- When vegetables have softened, add the fresh herbs and peppercorns.
- 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.
- Add cold water to just cover the bones and bring heat to High.
- 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.
- 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.
- After 2 hours, remove from heat and allow pressure to NATURALLY reduce.
- Strain, skim fat, remove good meat for later, and season to taste. Bones may disintegrate while straining.
- You've now got some AWESOME bone stock
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