This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly-like consistency and will make the richest, most flavorful pot of soup you've ever had.
Ingredients
- 1 leftover turkey carcass from a 12 pound turkey
- 1 large onion , cut into wedges
- 2 large carrots , sliced
- 2 ribss celery , sliced
- 10 cups water
Instructions
-
1
Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
-
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
-
3
Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Blue Cheese and Dried Cranberry Tossed Salad
This is a very tasty tossed salad; a swanky version of a regular everyday tossed salad. The addition of blue cheese and dried cranberries give it something special. Whenever I bring it somewhere, people always ask for the recipe!
Kale and Pear Salad with Sesame-Ginger Dressing
This kale salad with pear and a simple shake-together sesame-ginger dressing is the perfect partner for your favorite cold-weather mains.
ESER's Balsamic Salad Dressing
Eser's great balsamic salad dressing. Store leftover dressing in a shakable sealed container in the refrigerator for up to two weeks.