Basic Turkey Stock Pressure Cooker Recipe

Basic Turkey Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 30 minutes at HIGH pressure

• 2 turkey drumsticks
• 1 turkey thigh
• 2 or 3 turkey wings (whatever comes in the package)
• 2 large white onions, quartered
• 2 medium carrots, cut into chunks
• 4 ribs celery with leaves, cut into chunks
• 2 tablespoons cider vinegar
• 8 to 10 cups water, or as needed
• ½ bunch fresh flatleaf parsley or cilantro
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 teaspoon sea salt

Method

1. Preheat the oven to 425° F
2. Place the turkey parts and onions in a roasting pan and roast until the skin browns, about 35 minutes
3. You can make stock with raw turkey, but this short roasting really enhances the flavor
4. In a 6- to 8-quart pressure cooker, combine the turkey, onions, carrots, and celery
5. Carefully pour in the vinegar and water to just cover by 2 inches
6. Add the parsley, bay leaves, and peppercorns, and salt
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 30 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 15 minutes
13. Be careful of the steam as you remove the lid
14. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
15. Discard the solids (the nutrition will be cooked out of the vegetables)
16. Cool completely
17. Skim the surface of fat with an oversized spoon
18. Cover with plastic wrap and refrigerate overnight
19. The next day, remove the layer of congealed fat on the surface
20. The stock is ready for use and will keep in an airtight container in the refrigerator up to 3 days or the freezer up to 6 months

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Full List of Turkey Recipes