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
No-Cream Pasta Primavera
Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.
Cake Mix Cookies VI
A quick and easy cookie with peanut butter and chocolate chips. Fun for older children to do on their own.
Gluten-Free Pumpkin Cookies
A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.