Holiday Turkey Stock Pressure Cooker Recipe

Holiday Turkey Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 45 minutes at HIGH pressure

• 1 roast turkey carcass with some meat left on, including the wings
• 1 medium yellow or white onion, quartered
• 1 leek (white and green parts), trimmed, cut in half lengthwise, rinsed well, and chopped
• 1 medium carrot, cut into chunks
• 2 ribs celery with leaves, cut into chunks
• 8 to 10 cups water, or as needed
• 2 tablespoons cider vinegar
• ½ bunch fresh flatleaf parsley or cilantro
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1 to 2 tablespoons organic chicken Better Than Bouillon (optional)
• 1 teaspoon sea salt

Method

1. Remove the excess skin and fat from the turkey carcass but leave any browned, crispy pieces for additional flavor
2. To help fit the carcass into a pot, first cut it in half with a heavy knife or cleaver, breaking it across the backbone along the ribs
3. Break into 4 to 6 pieces, to fit the pot
4. In a 6- to 8-quart pressure cooker, combine the turkey carcass, onion, leek, carrot, and celery
5. Carefully pour in the water and vinegar to just cover by 2 inches
6. Add the parsley, bay leaf, and peppercorns
7. Stir in the Better Than Bouillon
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 45 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
16. Press the vegetables to extract all the liquid
17. Pick any meat off the bones (save separately) and discard the bones and other solids (the nutrition will be cooked out of the vegetables)
18. Cool completely
19. Skim the surface of fat with an oversized spoon
20. Stir in the salt
21. Cover with plastic wrap and refrigerate overnight
22. The next day, remove the layer of congealed fat on the surface
23. 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