Best Turkey Stock Pressure Cooker Recipes
TURKEY STOCK (PRESSURE COOKER)
This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.
Provided by LonghornMama
Categories Stocks
Time 45m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
- Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
- Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1
PRESSURE-COOKER TURKEY STOCK FOR GRAVY
This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey.
Provided by Nick Kindelsperger
Yield About 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40-50 minutes.
- Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.
- Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.
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