Pressure Cooker Turkey Stock

Preheat your oven to 350 degrees.

Using a cleaver or large knife, carefully cut each wing at each joint. I discard the tips.

Season the wing pieces with kosher salt and pepper.

Roast the turkey parts on a sheet pan for 90 minutes, then remove them from the oven and let cool to room temperature, or refrigerate for up to three days.

In addition to the roasted turkey parts, you’ll need three large carrots, three stalks of celery, one medium (or two small) yellow onion, ten sprigs of thyme, two bay leaves, a tablespoon of minced garlic, half a teaspoon of black peppercorns, and three quarts of cold water.

Clean the carrots (there’s no need to peel them), celery, and peel the onions.

Rough chop all of the vegetables. The size doesn’t really matter, just chop them up.

Dump everything in your pressure cooker.

Add the water.

You want to just barely cover the ingredients, so add more or less water as needed.

Seal your pressure cooker per the directions, and bring to 15 pounds of pressure.

Reduce the heat as needed to maintain a pressure of 15 pounds and cook for 45 minutes.

Remove the cooker from the heat and let it cool until the pressure is completely relieved.

Open the cooker and remove the large pieces of meat, bone and vegetables with a large slotted spoon.

Filter the stock through a very fine strainer and cool immediately. If you want a clearer stock, filter it through a colander that is lined with a clean kitchen towel. I used this batch to make gravy, so I didn’t care about it being a little cloudy. Now that I think about it, I rarely care.

Once the stock is cold, you can easily remove the solidified fat from the top.

Store in the refrigerator for up to four days, or freeze for long-term storage.

Use as needed.

Enjoy!

Notes:

* You can use this recipe to make other types of stock, like chicken or beef. Just use those meats and bones in lieu of the turkey. For example, you can use a cut-up roasted deli chicken to make chicken stock, or use cut-up beef back ribs (roasted just like the turkey) to make beef stock. When making beef stock I would add 2 tablespoons of tomato paste for added richness.

* If you don’t have a pressure cooker, just use a large covered stock pot. Bring it just barely to a boil, then move the covered pot to a 180-degree oven for six hours. There is no need to stir or tend it at all.