Instant Pot Turkey Stock is a fabulous aromatic broth made from the carcass of a turkey, such as our mouthwatering Roasted Turkey with a Bourbon Maple Glaze. Using a pressure cooker produces a rich aromatic broth that will take your soups, stews, or broth to the next level of deliciousness. Don’t pass up the opportunity to use your leftover turkey and make some amazing stock.
My friends, if you haven’t taken the plunge and purchased an instant pot, we have stovetop instructions included.
Instant Pot Turkey Stock
I grew up using a stovetop pressure cooker to make turkey stock with my leftover turkey carcass. Now, the Instant Pot makes this savory stock a breeze to make and the result is a delightful broth that will enhance so many recipes.
- A turkey carcass is the base of the stock and adds all the flavor.
- Don’t skimp and add these fresh veggies for intense flavor.
- The Apple Cider Vinegar adds a zip to the stock that will not disappoint.
Tips and FAQs
- Be sure to refrigerate the turkey carcass until ready to make the stock.
- The recipe can be made in a stock pot. Instructions will be in the recipe below.
- Freeze leftovers for up to 3 months to use in gravy, soups, stuffing, etc.
Step by Step Instructions
- Remove all the meat from the turkey. Chop your veggies.
- Add the turkey bones to the Instant Pot.
- Veggies, spices, apple cider vinegar, and water added to the turkey bones in the Instant Pot to make stock.
- AddSecure the lid and select the “Soup/Stew” setting and increase time to 45 minutes. Then, let the pot do a natural release.
- Carefully pour the broth through a sieve/strainer to remove the vegetables and bones. Makes about 8 cups of broth.
Turkey stock can keep in the fridge in a covered container for up to 3 -4 days. For longer storage, keep in the freezer for up to 3 months. For detailed storage tips, I use USDA Food Safety Storage Guide. Let the stock come to room temperature before placing in either the fridge or freezer.
To defrost the turkey stock, keep in fridge overnight to defrost. Otherwise, defrost in the microwave following the manufacturers instructions for defrosting soup.
For the turkey carcass, do not leave that sitting out on the counter. Store in the fridge, in a storage container or wrapped in plastic wrap until ready to make the stock. This can also keep for up to 3 days.
What to make with Turkey Stock
Use your stock to make awesome Turkey gravy, turkey soups such as Turkey Pot Pie Soupor Leftover Turkey Noodle Soup are pure comfort. Use the stock interchangeably with chicken stock. Feel free to use the stock and leftover turkey to make this Enchilada Soup.
Another tasty recipe for your leftover turkey, try our Rachel Sandwich, which is a Rueben made with turkey, yum!
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Instant Pot Turkey Stock
- 1 turkey carcass, from a 12 pound turkey Note 1
- 2 bay leaves
- 1 large carrot, peeled and cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 2 large onions, peeled and quartered
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Apple Cider Vinegar
- 8 cups water
- Place the turkey carcass into the Instant Pot vessel.
- Add in the bay leaves, carrot, celery, onion quarters, salt, black pepper, apple cider vinegar, and water.
- Secure the lid and select the "Soup/Stew" setting and increase time to 45 minutes.Allow the pot to do a Natural release.
- Carefully pour the broth through a sieve/strainer to remove the vegetables and bone
- Use for soups, gravy, stuffing, etc.
Stovetop Turkey Stock
- In a large stockpot over medium/high heat, add the turkey carcass, Add in the bay leaves, carrot, celery, onion quarters, salt, black pepper, apple cider vinegar, and water. Be sure to use enough water to cover the bones.
- Bring the mixture to a boil, reduce heat to low, simmer pot for 3 to 31/2 hours. Stir occasionally.
- The stock will develop turkey flavor. Carefully pour the broth through a sieve/strainer to remove the vegetables and bones.
- The stock can be frozen for up to 3 months.