Turkey Stock – Making Turkey Stock in a Pressure Cooker

Making homemade turkey stock with in a pressure cooker couldn’t get much simpler. If you are unfamiliar with making stocks or broths just think of extracting the flavors and nutrients from meats vegetables and spices, then draining away the solids for a perfect base for homemade soups or risotto. The ingredients are removed at the end because the flavor of the ingredients is the only thing that matters, stock is often made with left over-ingredients and by-products such as bones, that couldn’t be used elsewhere.

Take a look at our turkey stock video recipe (view all video recipes)

How to Make Homemade Turkey Stock

Step 1: Break up turkey bones, add veggies

Start by breaking up your cooked turkey carcass and adding it to the pressure cooker. Add 1 or 2 chopped carrots and onions into the mix.

turkey stock ingredients

Step 2: Add water and seasonings

Add enough water to cover all the bones by about 2 inches (maybe around 6 quarts). Add 1 Tbs pepper (we used whole peppercorns), parsley, bay leaves, and about 1 tsp salt.

Step 3: Pressure cooker for 45 minutes

Stir, then lock the lid and pressure cook on high pressure for 45 minutes. It seems like a long time but we need to really release all the flavors and nutrients from the bones and remaining meat. After the time is up follow the instructions for the natural release method.

Step 4: Strain

Using another large pot and a straining or a cheesecloth, strain the broth to remove the bones and whole vegetable pieces.

turkey-stock-strain

Step 5: Use or separate and freeze

We separated the stock into 2 serving portions and put a few in the fridge (to be used within a few days) and froze the rest.

One sign of a great stock is if it gels once it’s cooled. I know it sounds (and looks) a little icky but if all the wonderful and super healthy nutrients is pulled out of the bone marrow you can get a nice thickening result. (a quick heating returns it to its liquidy brothy goodness)

turkey-stock-gel

Making your own stock after cooking a chicken or a turkey is so simple that it’s become just the next step in the recipe for us. We love having all the ingredients for great homemade soups right there at the ready.

We hope you had a great Thanksgiving and wish everyone the best this holiday.


Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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{ 3 comments… read them below or add one }

Sarah November 28, 2011 at 5:02 pm

I made this stock last night with my leftover turkey carcass and it turned out great!!! So excited to start making some soup tonight. 🙂

bob November 28, 2012 at 7:21 pm

I am making this now. I wish I would have read the chicken stock recipe first. I might have brought to a boil and skimmed the top prior to the pressure. Not sure if it was left out intentional on this one or not. Anyhow it smells delicious. The site has been bookmarked.

Katy November 24, 2014 at 6:20 pm

Great video. Thanks for making it. The word is collagen, not marrow. If you have a marrow bone, of beef roast say, roast it, use the marrow as a spread, then make stock in the pressure cooker. The collagen renders at 180 degrees. refined collagen is gelatin. That’s why it’s meat jello when finished.

If you don’t have a roasted carcass, take turkey parts (wings, neck, tail, deboned parts) and your onion, carrot and celery, roast in a 375 oven for 45 minutes. Then follow all the above instructions.

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