Pressure Cooked Turkey Stock

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