Once upon a time, before the magic of pressure cookers, my turkey carcasses went in the trash after the turkey was carved.  Seeing the craze with making “bone broth” and stocks at home, though, I decided to give it a go.  After my first batch of turkey stock, I vowed never to let a turkey carcass go to waste again.  The canned and boxed stuff just doesn’t compare.

If you plan on using it within a few days, you can store your turkey stock in the refrigerator.  Otherwise, you can freeze it in any freezer-safe container.  I have kept containers of turkey stock in my deep freezer for around 3 months and it’s still good.

Pressure Cooker Turkey Stock

Ingredients

• 1 cooked turkey carcass (from a 12lb turkey or larger)
• 1 large onion, quartered
• 3 carrots, peeled and cut into large chunks
• 3 celery stalks, cut into large chunks
• 4 cloves of garlic
• 1 in piece of ginger, sliced into rounds
• 3 bay leaves
• salt and pepper to taste
• 8 cups of water

Directions

Combine all of the ingredients in the liner of your electric pressure cooker (you may have to cut up the carcass to make it fit).  Cover, seal, and cook on Manual (High Pressure) for 30 minutes.  When the timer is done, allow the pressure to release naturally.  Strain the turkey stock to remove the solids before using.

Store unused turkey stock in the refrigerator, or freeze for up to 3 months.