Description
Rich homemade turkey stock from a roasted turkey carcass, white wine, onions, carrots and leek, made in about an hour in the pressure cooker.
Ingredients
- Carcass from a roasted turkey (mine was from a 12 pound bird)
- 1 cup white wine
- 2 medium onions, peeled and sliced thin
- 2 large carrots, peeled and sliced thin
- 1 large leek, white and light green parts, cleaned well and sliced thin (or 2 bay leaves)
- Water to the max fill line - 4 to 6 quarts
Instructions
- Start the stock: Put the turkey carcass in an 8 to 12 quart pressure cooker (break it into pieces if needed to fit). Add the wine, bring to a boil over high heat, then reduce the heat to low and simmer while you prep the vegetables.
- Add the vegetables and water: Add the onions, carrots and leek, then add water to cover the turkey by about 1 inch - but don't go past the pressure cooker's maximum fill line.
- Pressure cook: Lock the lid, bring the cooker up to high pressure over high heat, then lower the heat to maintain high pressure and cook for 45 minutes.
- Release the pressure: Remove the pot from the heat, and let the pressure come down naturally, about 20 minutes.
- Strain: Strain the stock through a fine mesh strainer lined with cheesecloth. (See my stock straining post for details.)
- Defat (optional): Refrigerate the stock overnight, or up to 2 days, until the fat hardens on top, then lift it off.
- Use or freeze: Use the stock right away, or freeze it in 1 quart and 2 cup containers.
Equipment
Buy Now → Notes
Equipment: An 8 to 12 quart pressure cooker, a fine mesh strainer and cheesecloth.
Read your pressure cooker's manual for how to lock the lid and bring it to pressure - every model is a little different. With this much water, it takes longer to come up to pressure and to cool down.
I don't salt my stock, so I have to remember to salt whatever I make with it, or it will taste flat. (Season to taste is the key to good cooking.)
For the wine, avoid oaky Chardonnay. Any inexpensive dry white works - I like Pinot Grigio or Sauvignon Blanc.
Herbs: Add a quarter bunch of parsley or parsley stems, and a sprig of thyme. Skip rosemary, which can be overpowering.
Garlic: Add a clove or two of garlic.
No pressure cooker? Make it in the oven with my Turkey Stock Done Right method.
Use it in Turkey Noodle Soup or Tortilla Soup.
Inspired by Kyle Connaughton's Perfect Pressure Cooker Chicken Stock in Saveur.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes