How long to pressure can turkey stock?

Process pint jars for 20 minutes or quart jars for 25 minutes . Once time is up, remove the canner from the burner and allow pressure to release at least 10 minutes. Remove the lid and let the jars cool another 10 minutes.

Do you use stock when cooking turkey?

Basting a turkey is to spoon, brush, or pour liquid over it throughout the cooking process to keep it moist. The liquid can be drippings from the pan, or chicken/turkey broth. If you don't have drippings to work with during the beginning of the roasting process, use some broth at first, the switch to pan drippings .

How do you know when turkey stock is done?

Finishing the Stock When strained and chilled, the stock should set like jelly , a sign you've done it right.

Can you overcook turkey stock?

Turkey Stock Tips To ensure your stock doesn't overcook, make sure it simmers over low heat for an extended amount of time . Cooking over a high heat for a long time emulsifies the fat, making it nearly impossible to separate and remove. It also kills the subtle flavors you're looking for from the aromatics.

Which is better turkey stock or turkey broth?

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

Why add vinegar to turkey stock?

I add a little vinegar to my stocks to help pull the minerals from the bones, creating a nutrient-rich stock . Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables.

Should you remove the fat from turkey stock?

If you'd prefer to remove any extra fat from your turkey stock, don't worry: This fat will cool into a fairly solid piece as the stock sits in the fridge. Once the stock is cold, you can lift that solid fat off the surface of the stock and discard or compost it .

How long do you pressure canning a turkey?

Bring water to a boil and once there's a steady column of steam, set a timer for 10 minutes. Continue heating until the canner reaches 10 pounds of pressure. Process pint jars of boneless poultry for 1 hour and 15 minutes , then follow directions for your canner to release pressure naturally to zero then remove lid.

How long should I pressure can bone broth?

Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process the beef stock in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts , adjusting for altitude. Remove jars and cool.

Can I leave stock in pressure cooker overnight?

Pressure Cooker Chicken Stock. If you are using an electric pressure cooker like an Instant Pot, all you have to do is throw everything in there and program it. You can even leave it on overnight because the “keep warm” setting will keep the temperature in the safe zone without cooking it any more .

Can you make stock faster in pressure cooker?

Not only does it cut down significantly on your total cooking time, yielding stock in less than an hour , but the resulting stock tends to be even better than a classically long-simmered one, with deeper flavor and an impressive extraction of gelatin.

Instant Pot Turkey Stock - | Bakersbeans (Wanda Baker) (2024)

Jan 1, 2019 · 12 Comments

Make Instant Pot Turkey Stock from your fresh or frozen leftover turkey carcass in an hour + prep time.

Instant Pot Turkey Stock - | Bakersbeans (Wanda Baker) (1)

Do I Stay or Do I Go

When we cook a turkey dinner, a couple times a year, I am always wondering do I keep the carcass to make broth, or do I compost it. It’s a dilemma faced by many of us, or so I’m told, as to whether the carcass stays or whether it goes?!

In the end for me it comes down to time and how much time I will have available in the coming weeks since making stock can take several hours on the stove. Or at least it use to.

While I am neither for or against keeping the bones, I swing both ways depending on my mood. Some days I keep the carcass, other times I freeze that bad boy with good intentions, and there are days I’ve let him go fly into the compost and be done with it. No guilt whatsoever. This battle has been going on for 30 years that I’ve been roasting turkey and making stock.

Instant Pot Turkey Stock - | Bakersbeans (Wanda Baker) (2)

New Instant Pot Blasts Out Turkey Stock

Having received a new Instant Pot for Christmas, I was more than willing to keep the carcass, and freeze it, until I had time to try turkey stock in my new small appliance. When the opportunity presented itself, it was only a matter of pulling out some leftover herbs, carrots, celery, onion and the frozen carcass. I had a couple wings leftover from the dinner so I gave them a chop or two and tossed them into the pot.

Instant Pot Turkey Stock - | Bakersbeans (Wanda Baker) (3)

Sixty minutes later plus some time for the pressure to release and I’d suddenly made the best turkey stock I have quite possibly ever produced. Using the same recipe I tend to use when making stock in a pot on the stove. After this pleasant experience I feel the future of my new Instant Pot holds many more stock making sessions.

Pro Tips:

Chop up the carcass into smaller pieces. If freezing it will be much easier to fit into freezer bags. When stock making it will be easier to make stock in a pot on the stove or Instant Pot.
Do not add salt. You can salt all you like when you use the stock. It doesn’t need the salt until the stock is going to be used. Just like buying salt free stock in a box at the store!

Instant Pot Turkey Stock

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Calories: 69kcal

Ingredients

1 turkey carcass cut into 4 pieces
1/2 onion rough chop
1 celery stalk rough chop
1 carrot rough chop
2 sprigs parsley
1 sprig rosemary
4 sprigs thyme
3 bay leaves
5 fresh sage leaves
2 cloves garlic lightly smashe
1/2 tsp peppercorns
10 cups water or fill to line

Instructions

Place carcass in Instant Pot.
Add onion through peppercorns.
Fill with water until the max line or approximately 10 cups.
See Also
Vegeta (vegetable stock powder / seasoning)How to Stock a Homestead Pantry The Secret Of Fish Stock Easy Mushroom Stock / Broth
Put the lid on Instant Pot, make sure valve is set to sealing.
Set to pressure cook for 60 minutes. The pot will take a few minutes to pressurize and it will be so eerily quiet you will wonder if it's working. As long as you have it plugged in and turned on it should be fine.
Once the 60 minutes is up the pressure will start to release slowly. I didn't need to do a quick release and let it release on it's own for about 30-60 minutes as I had time. By then it was cool, pin had dropped and there was no pressure left.
Prepare a large bowl with a strainer set over top. Remove the pot (with oven mitts if necessary) and poor the ingredients through the strainer into the bowl. The goods were still steaming a little so I set them aside to cool down before I composted.
I let the broth cool down before pouring into freezable containers. If using right away mason jars are perfectly fine.
This stock sets up nicely in the refrigerator thickening and forming a little jelly. Skim off fat before using.
This recipe was made using a 6-quart Instant Pot.

Nutrition

Reader Interactions

Comments

Shailaja says
October 21, 2020 at 10:38 am

Love making fresh stock! This is wonderful that you have made a turkey one in an instant pot!! I usually make chicken and beef but love try making this turkey stock some time…great share Wanda!
Reply
- Bakersbeans says
  October 21, 2020 at 1:35 pm
  I love how easy it is!
  Reply
Elaine says
October 21, 2020 at 11:38 am

The Instant Pot makes the BEST bone broth! I often use a chicken carcass. I also add a little apple cider vinegar to break down the collagen. Thanks for sharing this great way to use ALL of a turkey!
Reply
See Also
How to make easy Homemade Vegetable Stock Paste- Days of Jay
- Bakersbeans says
  October 21, 2020 at 1:35 pm
  It really does and is my favourite way to make stock! Thanks for the ACV tip, I may try it myself!
  Reply
Vijitha says
October 21, 2020 at 5:04 pm

I haven’t made broth in instant pot yet. Thank you so much for the idea, Wanda! Sounds like an easy and efficient way to make some really good use of the turkey bones after thanksgiving and Christmas!
Reply
- Bakersbeans says
  October 21, 2020 at 7:12 pm
  Efficient and easy!
  Reply
Sharon says
October 23, 2020 at 11:20 am

I have to agree that the Instant Pot is tailor-made for homemade stock. I have used it for chicken stock but am looking forward to trying this recipe with my turkey bones!
Reply
Sean says
October 24, 2020 at 11:52 am

Yes!! Hooray for the Instant Pot and stock-making! Like you, we struggled with timing and freezer space and all that when it came to using leftover scraps, but now everything goes into the IP, and BAM – tasty stock in no time. We’ve started freezing carrot peels and onion scraps for the same reason. Love the herb blend you use here – it’s a perfect, balanced set of flavours for rounding out the broth flavour. Cheers!
Reply
- Bakersbeans says
  October 24, 2020 at 5:25 pm
  Feels so good to make your own stock at home!
  Reply
Nicoletta De Angelis Nardelli says
October 26, 2020 at 9:52 am

This is an awesome idea, especially if using the instant pot! It makes the job so much easier and of course, the result is an amazing concentrate of goodness. Nothing like homemade broth!
Reply
- Bakersbeans says
  October 26, 2020 at 10:22 am
  I just love the IP for home made broth, so good!
  Reply
Terri says
October 26, 2020 at 2:50 pm

Now I really have a reason to get an instant pot! I have gone through the exact same carcass issues (wait- that sounds wrong haha) as you and for as many years!! I find old turkey bones every time I clean out the freezer! This solves the problem!!
Reply