After the joyous feast of Thanksgiving or Christmas, what remains of your magnificent turkey often holds a hidden treasure: the carcass. Don’t let this culinary gold go to waste! With this incredibly easy Instant Pot recipe, you can transform a leftover turkey carcass into a rich, flavorful, and incredibly nutritious Instant Pot Turkey Stock, often referred to as homemade turkey bone broth. It’s not just a delicious way to maximize your holiday turkey; it’s a testament to mindful, waste-free cooking, providing a versatile base for countless future meals.
This recipe is a must-save for anyone looking to make hearty turkey carcass soup or any dish requiring a robust liquid foundation. Using the Instant Pot streamlines the process significantly, allowing you to extract maximum flavor and beneficial nutrients from every last bone. Imagine the depth of flavor this homemade stock will bring to your next batch of turkey noodle soup, gravies, or risottos!
Before you even think about discarding that turkey carcass, make sure to pick off as much leftover turkey meat as possible. This succulent meat is perfect for sandwiches, casseroles, or even those late-night cravings. I, for one, find cold turkey to be a delightful snack, sometimes even more appealing than at the dinner table! Once the meat is salvaged, the bare bones, including the turkey neck and any wing tips, are ready for their transformation into liquid gold.
While I used to meticulously prepare turkey stock on the stove, the electric pressure cooker has truly been a game-changer. Making turkey bone broth from a leftover turkey carcass in the Instant Pot is not only significantly faster but also yields a far richer, more gelatinous stock compared to traditional stovetop or slow cooker methods. I’ve relied on this Instant Pot method for years, and it consistently produces outstanding results, making it an indispensable part of my post-holiday kitchen routine.
Table of Contents
- Understanding Stock vs. Broth: What’s the Difference?
- Essential Ingredients for Perfect Turkey Stock
- Step-by-Step: How to Make Turkey Stock in Your Instant Pot
- Optimal Pressure Cooking Time for Turkey Bones
- Storing Your Homemade Turkey Stock
- Creative Uses for Homemade Turkey Stock
- Frequently Asked Questions
- Instant Pot Turkey Stock Recipe Card
Understanding Stock vs. Broth: What’s the Difference?
The terms “stock” and “broth” are often used interchangeably, but there’s a subtle yet important distinction, especially when aiming for a gelatinous, nutrient-dense liquid. Essentially, stock is made by simmering bones (often with a small amount of meat and aromatics) in water for an extended period to extract collagen, minerals, and flavor. The goal is a rich, often viscous liquid that gels when cooled due to the collagen. Broth, on the other hand, is typically made by simmering meat, vegetables, and seasonings in water for a shorter time, resulting in a lighter, more savory liquid that is often consumed on its own or used as a lighter base. Our Instant Pot recipe focuses on creating a true turkey stock, which becomes a robust base for your soups. For a more in-depth explanation, you can explore resources like the difference between bone broth, stock, and soup. Once you’ve mastered this stock, you’ll have a premium foundation for any recipe!
Essential Ingredients for Perfect Turkey Stock
Crafting homemade turkey bone broth requires surprisingly few ingredients, most of which you likely already have on hand. The beauty lies in the simplicity and the quality of the main component – your leftover turkey carcass. Full ingredient amounts and detailed instructions are provided in the printable recipe card below.
- Leftover Turkey Carcass: The star of our show! This should be from a previously cooked turkey, with most of the meat removed. Don’t forget to include the roasted neck bone, wing tips, and any other bone scraps you might have. These pieces are crucial for extracting maximum flavor and collagen.
- Cold Water: Always start with cold water. It helps to slowly draw out impurities from the bones, resulting in a clearer, cleaner-tasting stock.
- Sea Salt & Black Pepper: Basic seasonings to enhance the natural flavors of the turkey bones and vegetables. Adjust to your preference, but remember you can always add more when you transform the stock into a soup.
- Celery Stalks with Leaves: Celery provides a wonderful aromatic base. The leaves, often discarded, are packed with flavor and should definitely be included. While some recipes call for a full mirepoix (carrots, celery, onions), I often save the bulk of these fresh vegetables for when I’m actually making soup, keeping the stock itself pure and versatile.
- Optional Aromatics: For an even deeper flavor profile, consider adding a halved onion, a few cloves of garlic (smashed), a bay leaf, a few sprigs of fresh parsley, or a teaspoon of whole black peppercorns.
Equipment You’ll Need:
An electric pressure cooker is essential for this recipe. I highly recommend an 8-quart Instant Pot or a larger model, as it comfortably accommodates a larger turkey carcass (from up to an 18-pound turkey). You’ll also want hot mitts for safety, a large bowl for straining, kitchen tongs, and a fine-mesh strainer to ensure a clear, debris-free stock.
Step-by-Step: How to Make Turkey Stock in Your Instant Pot
Making turkey stock in your Instant Pot is incredibly straightforward, allowing you to achieve rich flavors and nutrients with minimal effort. Follow these simple steps for perfect homemade bone broth:
- Prepare the Carcass: Begin by removing as much meat as possible from the turkey carcass. Reserve this meat for other recipes or snacks. If your carcass is too large to fit whole into your Instant Pot, don’t hesitate to break it into smaller pieces.
- Set Up the Instant Pot: Place the metal trivet (the rack that comes with your Instant Pot) at the bottom of the inner pot. This keeps the carcass slightly elevated, ensuring even cooking and preventing scorching. Carefully place the turkey bones, including the neck, on top of the trivet.
- Add Liquids and Aromatics: Pour cold water into the pot. Add your sea salt, black pepper, and the celery stalks (leaves and all) for a foundational layer of flavor. If you’re using optional aromatics like onion, garlic, or bay leaves, add them now. Fill the water up to the “MAX FILL” line indicated on your Instant Pot. There’s no need to fully submerge every bone, as the pressure cooking process will extract flavor efficiently.
- Seal and Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the sealing valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting (depending on your model) and set the cooking time to 60 minutes on high pressure.
Optimal Pressure Cooking Time for Turkey Bones
For achieving a truly rich, collagen-infused turkey stock, 60 minutes on high pressure in the Instant Pot is the sweet spot. This duration is long enough to thoroughly break down the bones, extracting all those amazing nutrients, gelatin, and deep savory flavors, without overcooking. Unlike stovetop methods that require hours of simmering, the Instant Pot significantly cuts down the cooking time while enhancing the extraction efficiency.
Once the Instant Pot completes its 60-minute cooking cycle and beeps, it’s crucial to allow for a natural pressure release. This means letting the pressure dissipate on its own without manually opening the valve. Aim for at least a 10-minute natural pressure release (NPR). A longer NPR, even a full natural release (which can take 30 minutes or more), is ideal for stocks and soups, as it prevents sudden changes in temperature that can make the liquid cloudy and helps to draw even more flavor out. After the minimum 10 minutes (or once fully naturally released), you can perform a quick release for any remaining pressure. Finally, hit “CANCEL” to turn off your pressure cooker.
Once the pressure is fully released and the float valve has dropped, carefully remove the lid, opening it away from your face to avoid steam. Using hot mitts for safety, lift the trivet with the carcass out of the pressure cooker and transfer it to your sink or a large discard bowl. The carcass will be very hot and brittle, so handle it with care. Do not attempt to dump it directly into a trash bag yet.
To separate the rich stock from any bone fragments or cooked aromatics, place a large fine-mesh strainer over a large heat-safe mixing bowl. Carefully pour the contents of the Instant Pot through the strainer into the bowl. The strainer will effectively catch all solids, leaving you with a beautifully clear and delicious turkey stock.
Allow the strained stock to cool down at room temperature for a while before moving on to storage. Once cooled sufficiently, it’s ready for refrigeration or freezing. The easiest and most effective way to remove excess fat from your turkey stock is after it has been refrigerated and solidified. This process will yield that coveted turkey jelly texture, a hallmark of excellent bone broth.
Storing Your Homemade Turkey Stock
Proper storage is key to enjoying your homemade Instant Pot turkey stock for weeks or even months to come. Once cooled, this liquid gold needs to be preserved correctly to maintain its freshness and flavor.
- Refrigeration: Store homemade turkey stock in airtight containers or mason jars in the refrigerator. It will typically last for up to five days. When refrigerated, a well-made bone broth will often solidify into a delightful, jiggly turkey jelly. This gelatinous consistency is exactly what you want! It’s a clear indicator that you’ve successfully extracted collagen from the bones, making your stock incredibly nutritious. My kids might find the “turkey jelly” a little peculiar, but rest assured, it’s a sign of quality and packed with flavor.
- Skimming the Fat: After refrigeration, a layer of solidified fat will form on top. This is the easiest time to remove it. Simply spoon off the fat and discard it. Alternatively, you can save this flavorful fat (schmaltz) to use in place of oil or butter when sautéing vegetables for soups or roasting potatoes.
- Freezing: For longer storage, freezing is your best option. Transfer the cooled stock into freezer-safe containers, heavy-duty freezer bags, or even ice cube trays. Freezer bags are particularly convenient as they can be laid flat and stacked, maximizing freezer space. Once frozen in ice cube trays, you can transfer the solid cubes to a freezer bag for easy portioning. Homemade stock will maintain its best taste and quality for up to three months in the freezer. Always label your containers with the date for easy tracking.
Creative Uses for Homemade Turkey Stock
Once you have a batch of this magnificent Instant Pot turkey stock, a world of culinary possibilities opens up. Its rich, savory flavor makes it a superior alternative to store-bought broths in almost any recipe:
- Soups and Stews: The most obvious and perhaps most comforting use! Use your stock as the base for classic turkey soup (either Instant Pot or stovetop versions), chicken noodle soup (it’s often interchangeable), or any hearty stew where a deep, savory foundation is desired.
- Gravy and Sauces: Elevate your gravies to an entirely new level. Use it to deglaze roasting pans, creating pan sauces that burst with flavor. It’s also excellent for thickening and enriching any cream or reduction sauce.
- Grains: Cook rice, quinoa, couscous, or risotto in turkey stock instead of water. This infuses your grains with incredible depth, making side dishes more exciting and flavorful.
- Braising Liquids: Use it as a flavorful liquid for braising meats or vegetables. The slow simmering will absorb all the wonderful turkey essence into your dish.
- Casseroles: Replace plain broth or water in casseroles for an extra layer of richness. Think Instant Pot turkey noodle casserole, one-pot turkey noodle casserole, or even leftover turkey stuffing casserole.
- Drinking: For a simple, warming, and nutrient-dense beverage, gently heat a cup of your homemade bone broth and sip it on its own, perhaps with a pinch of extra salt or a squeeze of lemon. It’s incredibly soothing and beneficial for gut health.
Frequently Asked Questions
Can you freeze a turkey carcass for soup?
Absolutely! If you’ve just finished your holiday meal and don’t have the time or energy to make stock right away, simply allow the carcass to cool completely, then place it into a large freezer bag. Squeeze out as much air as possible before sealing, and toss it into the freezer. It can be stored this way for up to 3-4 months. When you’re ready to make stock, you can often put the frozen carcass directly into the Instant Pot, though it may take a little longer to come to pressure.
Can you overcook stock in a pressure cooker?
While it’s harder to truly “overcook” stock in a pressure cooker compared to traditional methods, cooking it for excessively long periods (e.g., many hours beyond the recommended time) might start to yield a slightly bitter flavor, especially if you’ve included vegetables. However, 1 hour of high-pressure cooking is perfectly sufficient and optimal for homemade turkey stock. This duration effectively extracts collagen and flavor, resulting in a rich and gelatinous broth without any negative side effects. There’s no benefit to cooking it for significantly longer in a pressure cooker.
Do I need to roast the turkey carcass before making stock?
If your turkey was already roasted for dinner, then your carcass is already roasted! This is ideal, as the roasting process adds a significant depth of flavor and a beautiful golden color to the stock. If, for some reason, you were starting with raw turkey bones, roasting them first at 400°F (200°C) for 30-45 minutes until lightly browned would greatly enhance the flavor of your finished stock.
Can I add other vegetables to the stock?
Yes, beyond celery, you can certainly add other vegetables for a more complex flavor profile. Common additions include carrots (chopped), onions (quartered), and garlic (smashed). Herbs like bay leaves, thyme, and parsley stems are also excellent. However, avoid cruciferous vegetables like broccoli or cabbage, as they can impart a strong or bitter flavor to your stock. Keep in mind that for the purest turkey flavor, some prefer to add minimal vegetables to the stock itself and then add fresh vegetables when making soup.
What if my stock doesn’t gel? Is it still good?
If your stock doesn’t gel when refrigerated, it doesn’t mean it’s bad or that you did something wrong! It simply means less collagen was extracted from the bones. This can happen if the bones weren’t as collagen-rich, or if the cooking time/method didn’t fully break down the connective tissues. Your stock will still be incredibly flavorful and nutritious, just thinner. It will work perfectly well in all your recipes, just without the added body that gelatin provides.
Print Recipe
Instant Pot Turkey Stock
Dee
5 minutes
1 hour
20 minutes (minimum)
1 hour 25 minutes
12 servings
Equipment
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1 Instant Pot Pressure Cooker (8-quart recommended)
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Large fine-mesh strainer
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Large heat-safe mixing bowl
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Hot mitts and kitchen tongs
Ingredients
- 1 14-18 pound turkey carcass, most meat removed (can be broken to fit)
- 10 cups cold water (up to MAX FILL line)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 celery stalks with leaves
- Optional: 1 halved onion, 2-3 smashed garlic cloves, 1 bay leaf, fresh parsley sprigs
Instructions
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Place the trivet in the Instant Pot inner pot, then carefully place the prepared turkey carcass (and any neck/wing bones) on the trivet. Break up larger carcasses if necessary to fit.
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Pour cold water into the pot, ensuring you do not exceed the “MAX FILL” line. Add sea salt, pepper, celery stalks (with leaves), and any optional aromatics like onion or bay leaf.
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Secure the lid on your Instant Pot and turn the valve to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time for 60 minutes on high pressure.
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Once cooking is complete, allow the Instant Pot to perform a natural pressure release for a minimum of 10 minutes (or longer for a full natural release, around 20-30 minutes). After the natural release, do a quick release for any remaining pressure to drop. Hit “CANCEL” to turn off the pressure cooker.
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When the float valve has dropped, open the lid carefully. Using hot mitts and tongs, lift the trivet and discard the turkey carcass and cooked aromatics. Place a large fine-mesh strainer over a clean, large bowl and carefully pour the hot stock through the strainer into the bowl to remove any small bone fragments or debris.
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Allow the stock to cool completely at room temperature before transferring to airtight containers or mason jars for refrigeration or freezing. When refrigerated, the stock should thicken into a jelly-like consistency, indicating rich collagen. You can easily skim off the top layer of solidified fat before using, or save it for cooking.
Notes
You can use a carcass from any size turkey as long as it fits into your Instant Pot. For very large carcasses, you may need to break them into smaller pieces. Including roasted turkey neck and wings will significantly enhance flavor and collagen.
It is not necessary for the water to completely cover the carcass. The pressure cooking process is highly efficient at extracting flavor even when bones are partially exposed. Always ensure you do not fill past the MAX FILL line of your Instant Pot.
Always allow for a natural pressure release (at least partial) when pressure cooking liquids like soups and stocks. This prevents scorching and ensures a clearer, richer final product.
Nutrition
Carbohydrates: 0.1g,
Protein: 0.04g,
Fat: 0.01g,
Saturated Fat: 0.003g,
Polyunsaturated Fat: 0.003g,
Monounsaturated Fat: 0.001g,
Cholesterol: 0.1mg,
Sodium: 204mg,
Potassium: 4mg,
Fiber: 0.1g,
Sugar: 0.01g,
Vitamin A: 4IU,
Vitamin C: 0.02mg,
Calcium: 7mg,
Iron: 0.02mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Soup Base, Broth
American
I genuinely hope you find this Instant Pot Turkey Stock recipe both easy and incredibly rewarding! There’s nothing quite like the flavor and health benefits of homemade bone broth. Be sure to leave a comment below and a star rating if you try it!
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