Make turkey stock in a fraction of the time in your Instant Pot®, then use it to make your Thanksgiving gravy ahead of time.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 2 quarts |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 2 quarts |
Ingredients
- 2 to 3 tablespoons canola oil
- 3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
- 1 turkey neck (or another turkey wing)
- 4 large cloves garlic, peeled
- 2 stalks celery, cut in half crosswise
- 1 medium carrot, cut in half crosswise
- 1/2 large onion
- 5 fresh sage leaves
- 3 bay leaves
- 2 small sprigs (or 1 large) fresh rosemary
- 2 sprigs fresh thyme
- 2 teaspoons black peppercorns
- Kosher salt
Instructions
- Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook’s Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 16 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 24 mg |
| Serving Size | 1 of 2 servings |
| Calories | 16 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 24 mg |
Reviews
The recipe does not include the “2 quarts of water” – had to watch the video to find out. Only knew that there had to be some liquid in this recipe… Haven’t tried it yet, but looks good!
I used the carcass and 2 cooked wings from our Thanksgiving turkey, and dried herbs, and it came out fabulous. About 8 cups of stock and 2 cups of meat from the wings and carcass. Using the Instant Pot was definitely the way to go.
Insanely delicious. I used 4 large turkey thighs (skin on, bone in) and followed the directions using dried herbs instead of fresh. The flavor of the broth was amazing! It made about 3 quarts of broth and 6 cups of chopped turkey meat. This I turned into an incredible turkey noodle soup and a large turkey pot pie. This will certainly be my go broth recipe for turkey gravy come thanksgiving.
Great! I used the left over carcass from my turkey. Also good with a chicken carcass.