Turkey Stock
Learn how to transform your leftover turkey bones into an incredible stock, perfect for risotto, pho, ramen, soup and sauces.
| Servings | Prep Time |
| 10cups | 10minute |
| Cook Time | Passive Time |
| 1hour | 20minute |
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Ingredients
- 2tablespoon oil, olive or vegetable
- 2each onions, yellowpeeled and sliced thin
- 2each carrots, largepeeled and sliced thin
- 2each celery, stalks,washed and sliced thin
- 4each garlic, clovespeeled and smashed
- 2each bay leaves, preferably fresh
- 1piece kombu, seaweed(optional)
- 3each shitake mushrooms, driedor mushroom stems
- 1teaspoon peppercorns, black
- 1bunch parsley, Italian leaf
- 1each turkey carcassall the bones from the neck, wings, legs to the chest cavity
- 1pound chicken or duck feet(optional)
Instructions
Pressure Cooked Turkey Stock Directions:
- In a large Pressure Cooker
, placed over medium heat, add the oil and saute the onions, carrots and celery for 10 minutes, on until the vegetables are starting to brown around the edges. Add the garlic, bay leaves, kombu (if using) and mushrooms. Cook another 5 minutes.
- While the vegetables are browning, developing more flavor, brake down the turkey carcass into small pieces of bone. Using a cleaver, kitchen shears, this will increase the surface area of the bones, making the finish stock better in flavor while getting all the marrow out of the bones. This is what give that finished cooled stock that jello like texture.
- Add the peppercorns, parsley, turkey bones and feet if using. Add enough water to come up to the fill level mark on your pressure cooker. Lock the lid into place (following the instructions on your type of unit) and set the pressure cooker to high. Adjust the heat if needed, to create a wisp of a whistle. Cook the stock for 45 minutes, making sure it has a steady steam release. After the timer goes off, turn the heat off and let the pressure cooker cool until the safety pin drops and the unit can be safely opened.
, placed over medium heat, add the oil and saute the onions, carrots and celery for 10 minutes, on until the vegetables are starting to brown around the edges. Add the garlic, bay leaves, kombu (if using) and mushrooms. Cook another 5 minutes.
Boiled Turkey Stock Directions:
- If you don’t have a pressure cooker, you can still follow this recipe. Just brown off the vegetables in a stock pot, add all the ingredients and add 2 gallons of cold water. Bring the stock to a boil over high heat, then adjust the heat to create a simmer. Skim the stock, removing any foam that forms on the surface. Repeat this process throughout its cooking time. The stock will take about 3 – 4 hours.
Packaging the Turkey Stock:
- Strain the cooked stock through a fine strainer while still warm. Transfer the stock into a large container if using right away (or within 5 days) or divide it into pints/quarts and re-pressure cook to have a canned, shelf stable stock for your pantry. I will also measure out stock into pints (2 cups) and pour into vacuum bags, cool (in the refrigerator until cold) and seal on high, removing all the air. Label date each bag, then place these bags into the freezer. All these options are perfect ways to have amazing stock on hand, when needed for any recipe that calls for it.