Description
Instant Pot Turkey Giblet and Wing Broth. How do I make turkey broth before Thanksgiving? I pressure cook the neck and giblets from my turkey, and add in some extra turkey wings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- Turkey neck, heart, gizzard, butt (Do not use the liver)
- 2 pounds turkey wings
- 1 large onion, halved
- 1 stalk celery, broken to fit in the pot
- 1 large carrot, scrubbed
- 8 cups water
- 2 teaspoons fine sea salt
- 2 bay leaves
Instructions
- Brown the turkey giblets: Heat the vegetable oil in an Instant Pot set to sauté mode adjusted to high (medium-high heat in a stovetop pressure cooker). When the oil starts shimmering, add the turkey giblets - the neck, heart, gizzard, and butt. Cook without moving until browned on the bottom, about 3 minutes.
- Everything in the pot: Add the turkey wings, onion, celery, and carrot to the pot. Pour in the water, sprinkle in the salt, and float the bay leaves on top.
- Pressure cook for 60 minutes with a Natural Release: Lock the lid on the pot and cook at high pressure for 60 minutes. (That’s “Manual” or Pressure Cook mode in an Instant Pot.) Let the pressure come down naturally, about 40 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.)
- Strain and save: Scoop out as much of the solids as you can with a slotted spoon and discard. (They’ve given their all to the broth - though I do occasionally save a wing as a chef’s treat.) Strain the broth through a fine mesh stainer - if you have a second inner pot, it is the perfect size to strain into. Use the broth immediately, or pour into 2 cup containers and refrigerate for up to 4 days, or freeze for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 105 minutes
- Category: Building Blocks
- Method: Pressure Cooker
- Cuisine: American
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Nutrition
- Serving Size: 1 cup
- Calories: 38
- Sugar: 0.3 g
- Sodium: 72 mg
- Fat: 1.4 g
- Trans Fat:
- Carbohydrates: 2.9 g
- Protein: 4.8 g
- Cholesterol: 0 mg