I used to hate making stock. It required attention all day long and I rarely had the time. Using the pressure cooker to make it is game changing. Done in 3 hours, no skimming or futzing, just couple easy steps to beautiful, clear stock with deep turkey flavor.

This technique is great.


Mise en Place
Veggies Meats
1 onion, roughly chopped 4-5 lbs turkey backs, necks, wings
2 carrots, roughly chopped Staples
2 celery stalks, roughly chopped 10 peppercorns
1 handful parsley 1 bay leaf

Equipment
1 Sheet pan, lined with foil
1 Oven @ 450
1 Instapot or other pressure cooker

Directions
Step Action
1 Roast turkey bits for 45 minutes
2 Evac turkey parts from oven, put in pressure cooker with other stuff
3 Cook on high pressure for 45 minutes
4 Turn cooker off and let cool naturally (~1 hour)
5 Strain and use in your turkey dishes
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