Learn how to make homemade Instant Pot Turkey Stock from the leftover carcass of your roasted bird. This rich, flavorful stock is perfect for enhancing soups, gravies, and countless other dishes, or for freezing to enjoy later!
Effortless Instant Pot Turkey Stock: A Flavorful Guide to Zero Waste Cooking
After the feast, the glorious turkey carcass often finds itself destined for the trash. But what if we told you that the backbone of your holiday dinner holds the secret to an even richer culinary future? With the magic of your Instant Pot, you can transform that leftover turkey carcass into a deeply flavorful, nutrient-rich turkey stock with minimal effort. This guide will walk you through creating the best homemade turkey stock, perfect for elevating your cooking and embracing a zero-waste kitchen philosophy.
Making your own turkey stock is a game-changer. Not only does it allow you to extract every last bit of value from your holiday bird, but it also provides a superior flavor base compared to store-bought options. Our Instant Pot method ensures that you get that slow-simmered depth in a fraction of the time, making it an accessible and rewarding kitchen project for cooks of all skill levels. Get ready to turn what would have been waste into liquid gold!
Why This Instant Pot Turkey Stock Recipe is a Must-Try
If you’ve ever wondered how to maximize the value of your Thanksgiving turkey, or any roasted turkey for that matter, the answer lies in making stock. And when it comes to efficiency and flavor extraction, the Instant Pot is simply unbeatable. Here’s why this recipe stands out:
- Unrivaled Flavor Depth: Unlike store-bought varieties that often taste bland or overly salty, homemade turkey stock, especially from a roasted carcass, offers a complex, savory depth that can’t be replicated. The roasting process caramelizes the bones and any residual meat, intensifying the flavor before it even hits the pot.
- Nutrient-Rich Goodness: Turkey bones are packed with collagen, gelatin, and essential minerals. Pressure cooking helps to break down these components more effectively, resulting in a stock that’s not only delicious but also beneficial for gut health, joint support, and skin elasticity.
- Effortless & Time-Saving: The Instant Pot significantly cuts down on the cooking time compared to traditional stovetop simmering. What would take hours on the stove can be achieved in under an hour of active pressure cooking, making it ideal for busy schedules.
- Zero Waste Kitchen: This recipe is the epitome of sustainable cooking. It ensures that no part of your turkey goes to waste, transforming what would be discarded into a valuable ingredient.
- Versatile Culinary Base: From comforting soups and hearty stews to rich gravies and flavorful risottos, a good turkey stock is the foundation for countless delicious meals. Having a batch of homemade stock on hand opens up a world of culinary possibilities.
To get the most out of your holiday bird, consider checking out our How to Carve a Turkey post for tips on maximizing meat yield while preserving the carcass for stock. Don’t let that valuable resource go to waste!
Essential Ingredients for Superior Instant Pot Turkey Stock
Making outstanding turkey stock requires just a few key components. The beauty of this recipe lies in its simplicity and the ability of these ingredients to meld into a rich, aromatic liquid.
- 1 Roasted Turkey Carcass: The star of the show! Ensure it’s mostly cleaned of meat, but small bits and skin are welcome as they add flavor and richness. A roasted carcass provides a much deeper flavor profile than a raw one.
- Aromatic Vegetables: These form the classic mirepoix base and enhance the stock’s savory notes.
- 3 Carrots: Adds a touch of sweetness and color. No need to peel, just wash and chop roughly.
- 3 Celery Stalks with Leaves: Contributes essential savory depth. The leaves are particularly flavorful.
- 6 Garlic Cloves: For a pungent, aromatic boost. Smash them lightly; no need to chop finely.
- 1 Medium Yellow Onion: Provides a foundational sweetness and aroma. Quarter it, leaving the skin on for extra color and flavor (just ensure it’s clean).
- Seasoning:
- 1 Teaspoon Whole Peppercorns: Adds a subtle, warm spice without making the stock peppery.
- 2 Teaspoons Sea Salt: Crucial for bringing out flavors. You can adjust more to taste later, but this provides a good base.
- Fresh Herbs: These infuse the stock with fragrant, earthy undertones.
- 2 Sprigs Fresh Thyme: A classic herb for poultry, adding a herbaceous note.
- 2 Bay Leaves: Essential for a classic stock flavor, contributing a mild, slightly floral aroma.
- 4 Fresh Sage Leaves: Complements turkey wonderfully, adding an earthy, slightly peppery flavor.
- Optional: A few sprigs of parsley or parsley stems can also enhance the fresh, earthy notes.
- Water: The liquid base for your stock.
- 6 Cups Water: Enough to cover the ingredients and allow for proper pressure cooking. Adjust slightly based on the size of your Instant Pot and carcass, ensuring you stay below the max fill line.
Step-by-Step: Crafting Perfect Instant Pot Turkey Stock
Making turkey stock in your Instant Pot is surprisingly simple, yielding incredible results with minimal fuss. Follow these straightforward steps for a rich and aromatic homemade stock:
- Prepare Your Instant Pot: Ensure the stainless steel insert is correctly placed inside your Instant Pot base. This might seem obvious, but it’s an easy step to overlook in the excitement!
- Arrange the Carcass: Carefully place the roasted turkey carcass into the Instant Pot insert. Depending on the size of your bird, you may need to break the carcass into smaller pieces to ensure it fits comfortably and allows room for other ingredients.
- Add Aromatics and Seasoning: Scatter the roughly chopped carrots, celery stalks (with leaves), quartered onion (skin on for extra color, if clean), and smashed garlic cloves around and over the carcass. Add the whole peppercorns, sea salt, thyme sprigs, bay leaves, and sage leaves.
- Pour in Water: Add 6 cups of water to the Instant Pot. Ensure that the water covers the turkey carcass and vegetables as much as possible, but do not exceed the “MAX FILL” line marked on your Instant Pot’s inner pot.
- Secure the Lid and Set to Sealing: Close the Instant Pot lid and make sure the sealing ring is properly in place. Rotate the steam release valve to the “Sealing” position. (Note: Many newer Instant Pot models automatically set the valve to sealing when the lid is closed.)
- Initiate Pressure Cooking: Select the “Manual” or “Pressure Cook” button (depending on your model). Adjust the cooking time to 35 minutes and ensure the pressure level is set to “High.” The Instant Pot will then begin to build pressure, which typically takes about 10-15 minutes, indicated by the float valve rising.
- Allow Partial Natural Release: Once the 35-minute cooking cycle is complete, the Instant Pot will beep. Press the “Cancel/Off” button. Allow the pressure to naturally release for 5 minutes. This brief natural release helps to prevent excessive foam and ensures a clearer stock.
- Quick Release Remaining Pressure: After 5 minutes of natural release, carefully switch the steam release valve from “Sealing” to “Venting” to perform a quick release of any remaining pressure. Be cautious of the hot steam escaping. Once the float valve drops, it’s safe to open the lid.
- Open and Remove Solids: Open the lid carefully, tilting it away from your face to avoid residual steam. Using tongs, remove the turkey carcass and any large pieces of vegetables and herbs. Discard them, as their flavor has now been transferred to the liquid.
- Strain the Stock: Place a fine-mesh strainer over a large, heat-proof bowl or another clean pot. Carefully pour the contents of the Instant Pot through the strainer. This will separate the rich liquid stock from any remaining small solids, vegetables, and herbs. For an even clearer stock, you can line the strainer with cheesecloth. Discard the strained solids.
- Cool and Degrease: Allow the stock to cool completely at room temperature. As it cools, any fat will rise to the surface and solidify. Once completely chilled (you can transfer it to the refrigerator to speed this up), scoop off the solidified layer of fat using a spoon. This step is optional but results in a lighter, clearer stock.
- Store Your Stock: Pour the cooled, degreased stock into airtight containers, such as glass jars, freezer-safe bags, or plastic containers.
Unlocking Culinary Potential: How to Use Your Homemade Turkey Stock
Once you’ve made a batch of this magnificent Instant Pot Turkey Stock, you’ll find countless ways to incorporate its rich flavor into your cooking. It’s a true kitchen staple!
- The Ultimate Soup Base: This is where turkey stock truly shines. Use it to create comforting turkey noodle soup (especially with leftover turkey meat), creamy vegetable soups, hearty lentil soups, or a rich wild rice soup.
- Rich Gravies and Sauces: Elevate your gravies from good to gourmet. Our turkey gravy recipe benefits immensely from homemade stock, providing a depth of flavor that a store-bought broth simply can’t match. It’s also fantastic as a base for pan sauces.
- Flavorful Risottos and Grains: Use turkey stock instead of water or chicken broth when cooking rice, quinoa, couscous, or any grain. It infuses them with incredible savory flavor, making even simple side dishes extraordinary.
- Braises and Roasts: When braising meats like chicken thighs, pork shoulder, or even vegetables, use turkey stock as your liquid. It adds moisture and a concentrated flavor that slowly penetrates the ingredients as they cook.
- Poaching and Steaming: For a healthier cooking method, poach chicken breasts, fish fillets, or steam vegetables in turkey stock. This imparts flavor without adding extra fat.
- Mashed Potatoes and Stuffing: Add a splash of warm turkey stock to your mashed potatoes for added creaminess and flavor, or moisten your stuffing with it before baking for an unbeatable taste.
Expert Tips & Variations for Your Homemade Stock
While the basic recipe is fantastic, a few extra tips can take your Instant Pot Turkey Stock from great to truly exceptional. Experiment with these ideas to tailor the stock to your personal preference:
- Roast Uncooked Bones (Optional): If you’re starting with a raw turkey carcass or bones, consider roasting them in the oven at 400°F (200°C) for 30-45 minutes until golden brown. This caramelization adds an incredible depth of flavor that is otherwise missed.
- The Acidity Boost: Adding a splash of apple cider vinegar (about 1-2 tablespoons) to the pot with the water can help extract more minerals and collagen from the bones. Don’t worry, you won’t taste the vinegar in the final stock.
- Avoid Bitterness: Be mindful of the vegetables you add. While carrots, celery, and onions are perfect, avoid cruciferous vegetables like broccoli, cauliflower, or cabbage, as they can impart a bitter flavor to the stock when simmered for too long.
- Slow Cooker Alternative: No Instant Pot? No problem! You can easily make turkey stock in a slow cooker. Place all ingredients in your slow cooker, cover with water, and cook on low for 8-12 hours, or on high for 4-6 hours. Strain and store as directed.
- Clarifying Your Stock (For Consommé): If you desire a perfectly clear, restaurant-quality consommé, you can clarify your cooled stock. Gently whisk egg whites into cold stock, then slowly heat. The egg whites will coagulate and trap impurities. Strain through a cheesecloth-lined sieve. This is a more advanced technique but yields stunning results.
- Double Strain for Purity: For a super clear stock, strain it once through a fine-mesh sieve, then again through a sieve lined with several layers of cheesecloth.
- Seasoning to Taste (Later): While we add some salt initially, remember that stock is a base. It’s often best to season aggressively only when you are using the stock in a final dish, as reductions can intensify saltiness.
Frequently Asked Questions About Instant Pot Turkey Stock
Here are answers to some common questions about making and storing your homemade turkey stock:
Freezing homemade stock is an excellent way to preserve its freshness for extended periods. First, ensure the stock is completely cooled. Pour it into freezer-safe containers, leaving about an inch of headspace at the top for expansion. You can use glass jars (ensure they are freezer-safe and don’t fill to the very top), plastic containers, or even heavy-duty freezer bags. For smaller portions, consider freezing the stock in ice cube trays, then transferring the frozen cubes to a freezer bag. This allows you to thaw just the amount you need. Frozen stock can be stored for up to 3 months. To use, thaw it overnight in the refrigerator or gently heat from frozen.
Cooled turkey stock can be stored in airtight containers, such as glass jars with lids, in the refrigerator for up to 1 week. Always ensure the stock has completely cooled before transferring it to the fridge to prevent raising the temperature of other foods and to maintain food safety. If you make a large batch, it’s often best to freeze portions you won’t use within a week.
Yes, you can absolutely use raw turkey bones. However, roasting the bones first (as mentioned in our tips section) will significantly deepen the flavor and color of your stock. If you use raw bones, your stock will be lighter in color and have a slightly milder flavor, which some prefer for delicate dishes.
No, you don’t need to meticulously strip every last bit of meat from the carcass. Small pieces of leftover meat and skin will actually add more flavor and richness to your stock. Just avoid large chunks that might make the stock greasy or affect its clarity.
Cloudy stock can occur for a few reasons. One common cause is boiling the stock too vigorously or performing a quick pressure release immediately after cooking, which can emulsify fats and solids into the liquid. Not straining the stock finely enough or not degreasing it properly after cooling can also contribute to cloudiness. For a clearer stock, ensure a gentle simmer (or the Instant Pot’s slow release), fine straining, and thorough degreasing.
Absolutely! This is another great way to minimize waste. Save vegetable scraps like onion skins, leek greens, parsley stems, mushroom stems, or even the ends of carrots. Just be sure to avoid any vegetables that might impart a bitter or strong, undesirable flavor, such as broccoli stems or bell pepper cores.
Discover More Instant Pot Delights!
The Instant Pot is a versatile tool that can simplify countless recipes and bring amazing flavors to your table. If you enjoyed making this turkey stock, you’ll love these other Instant Pot favorites:
- Creamy Instant Pot White Chicken Chili
- Classic Instant Pot Chicken Noodle Soup
- Hearty Instant Pot Beef Stew
- The Best Instant Pot Chili Recipe
If you tried this incredible Instant Pot Turkey Stock recipe and loved it, please don’t hesitate to let us know in the comments below! Your feedback and ratings help others discover delicious recipes. Thank you for cooking with us!
Instant Pot Turkey Stock
Anna
📌Pin Recipe
10 minutes
35 minutes
45 minutes
Soup
American
6
servings
30
kcal
Ingredients
- 1 roasted turkey carcass
- 3 carrots
- 3 celery stalks with leaves
- 6 garlic cloves
- 1 medium yellow onion
- 1 teaspoon whole peppercorns
- 2 teaspoons sea salt
- 2 sprigs thyme
- 2 Bay leaves
- 4 sage leaves
- 6 cups water
Instructions
- Check if the insert is in your Instant Pot.
- Place turkey carcass in your IP. You may have to break it to make it fit.
- Add veggies, herbs, seasoning, and water.
- Close the lid and set the valve to sealing position. Newer models do it on their own.
- Press “manual” button and adjust the timer to 35 minutes. Make sure the IP is set to cook on high pressure. The Instant Pot will beep and start building up pressure. This can take about 12 minutes.
- Once the cooking cycle is done, press “cancel/off” and wait 5 minutes. Then release pressure by switching the valve to venting.
- Carefully open the lid away from your face.
- Remove the carcass and discard it.
- Set a fine-mesh strainer over a large bowl. Strain the stock and discard veggies and herbs.
- Cool the stock completely. Scoop out any grease that may be floating at the top.
- Pour the stock into containers. Store in the fridge for up to 1 week or freeze for up to 3 months.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- The carcass calorie value is not included.
Nutrition
Calories: 30kcal
|
Carbohydrates: 7g
|
Protein: 1g
|
Fat: 1g
|
Saturated Fat: 1g
|
Sodium: 825mg
|
Potassium: 198mg
|
Fiber: 2g
|
Sugar: 3g
|
Vitamin A: 5201IU
|
Vitamin C: 5mg
|
Calcium: 38mg
|
Iron: 1mg
Tried this recipe?
Leave a comment with rating below!