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Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 2 quarts of soup 1x

Description

Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup recipe. Save the bones! Use them to make homemade turkey noodle soup, ready in an afternoon thanks to the pressure cooker.


Scale

Ingredients

Turkey Bones Broth (Makes about 4 quarts of broth)

  • Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 14- pound turkey)
  • 1 medium onion, peeled and halved
  • 1 stalk celery, broken into pieces
  • 1 carrot, scrubbed
  • 2 bay leaves
  • 1 teaspoon salt
  • 3 quarts of water (or to cover, or to the max fill line of the PC)

Turkey Noodle Soup

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 quarts of Turkey Bones Broth
  • 2 cups of shredded leftover turkey meat (about 1 turkey breast)
  • 3 tablespoons corn starch
  • 1/4 cup water
  • 2 cups medium egg noodles
  • Salt and pepper to taste
  • Minced parsley, for garnish

Instructions

  1. Pressure cook the broth: Break up the turkey carcass so it fits below the max fill line on your pressure cooker – 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
  2. Sauté the aromatics: Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode in my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
  3. Simmer the soup: Add the turkey broth to the pot, turn the heat to high (sauté mode with the “adjust” button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Stir in the noodles, shredded turkey, and corn starch slurry. When the pot returns to a boil, turn the heat down to medium (regular sauté mode in my electric PC) and simmer until the noodles are tender. (Ten minutes, or for the time listed on the noodle package). Add salt and pepper to taste, and don’t be shy with the salt – taste as you add the salt, and when the broth starts to taste sweet, it has enough salt. (Homemade stock is bland without salt; I add about 2 teaspoons of kosher salt to get the taste right.)

  • Category: Pressure Cooker
  • Cuisine: American
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