When you’re wondering what to do with all those leftover turkey bones, make Instant Precision Dutch Oven Turkey Stock! So rich, flavorful, and filled with collagen, this protein-rich stock is perfect in all your favorite soups and stews.
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Just look at the color of that amazing stock, and it’s so easy to make in your IP Dutch oven. I love set-it-and-forget-it cooking, and this is just that kind of recipe! Everything goes into the IP Dutch Oven, then you just turn it on, pop on the lid, and let it do its job.
And the best part is that this super-flavorful homemade turkey stock freezes like a dream so that you can use it again and again in all your favorite soups and stews. I also love seasoning it with a bit of salt and drinking it like bone broth.
What you’ll love about Instant Precision Dutch Oven Turkey Stock
- It’s so easy to make!
- This stock is full of collagen, protein, and more!
- It’s perfect in soups, stews, or drink it like bone broth!
Broth VS. Stock
This is a turkey stock recipe, but what’s the difference between turkey broth and turkey stock? The main difference is that stock is made from bones, while broth is made from meatier cuts. Because stock is made from the bones, in this case, the carcass of a roasted or smoked turkey, there’s more collagen in it, and the texture is richer. Both broth and stock include vegetables, but broths often include more vegetables to get more nutrients from them.
Ingredients
- Cooking oil – Vegetable, olive oil, or avocado oils all work well.
- Carrots – Peeled.
- Onion – Just 1 yellow onion is fine.
- Celery – A few stalks, leaves, and all.
- Garlic – Fresh garlic cloves.
- Parsley – A handful of fresh parsley, stems, and all.
- Bay leaves – 2-3 dried bay leaves.
- Peppercorns – About 1 tablespoon of black peppercorns.
- Turkey carcass – Picked clean of meat and large hunks of fat/skin.
How To Make The Best Turkey Stock In Your IP Dutch Oven
For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of this page.
- Chop the vegetables and give the peeled garlic cloves a smash to crush them.
- Preheat the Instant Precision Dutch Oven to Sear – 400F for 10 minutes. When it is hot, add the oil and chopped carrots, onion, and celery.
- Sear the vegetables for 3-4 minutes or until the onion is soft and translucent.
- Add the garlic cloves and cook an additional minute.
- Turn the IP Dutch Oven to Manual Mode – 400F – for 2 hours and 30 minutes.
- Add the turkey stock and about 12 cups of hot water, or fill the Dutch oven to about 2-inches below the top rim.
- Add the parsley, bay leaves, and peppercorns to the pot and put the lid on.
- Cook for about 2 hours and 30 minutes, then let the stock cool.
- Strain the stock through 3 layers of cheesecloth or a fine-mesh sieve/strainer. Chill overnight, then scrape off the fat from the top and use the stock in all your favorite recipes.
Chef Jenn’s Tips
Turkey stock is so rich, nutritious, and delicious. Never throw out the turkey carcass. Use it to make this amazing stock, and here are some tips to help your stock turn out perfectly every time.
- For the best flavor, use celery hearts, leaves, and all. I save the celery hearts and pop them into the stock pot.
- This recipe is perfect with smaller turkeys. If you have a big bird, more than about 16 pounds, consider using half the bones and make a second batch of stock with the other half of the bones.
- Some turkey skin is fine in the broth, but too much will just make your broth oily. I usually leave the skin on the wings but discard the rest.
- Your Instant Pot Dutch Oven will precisely control the heat, but you may have to turn it a bit higher to get the stock to a boil. It’ll simmer away nicely at 400-F.
- Top off the pot with hot water about halfway through the cooking time.
- Cool the cooked stock as quickly as possible. Remove it from the Dutch Oven as soon as it is safe to handle, strain it, and get it in the fridge to cool down.
- Skim the fat off the top of the cooled turkey stock, if desired.
Recommended
How To Use Turkey Stock
This easy turkey stock is so good in so many different kinds of dishes. I especially love it in this Turkey Pot Pie Soup. Add this keto turkey stock to stews, make the most amazing turkey gravy with it, or add a pinch of salt to a cupful of stock and drink it like bone broth.
Storage
IP Turkey Stock will keep in your fridge for 3-4 days, or freeze it.
Keep food fresh and freezer tidy with odor-proof, space-saving trays. Designed for easy stacking and maximum efficiency, store up to 8 cups in a gallon bag.
Step By Step Photos
Instant Precision Dutch Oven Turkey Stock
Equipment
Ingredients
- 1 tablespoon cooking oil
- 2 small onions quartered
- 2 carrots peeled and chopped into 1-inch pieces
- 3 cloves garlic smashed
- 12 cups hot water
- 1 turkey carcass cleaned of meat, most skin, and fat
- 10 sprigs parsley stems and all, washed
- 3 each bay leaves
- 1 tablespoon black peppercorns
Instructions
- Chop the vegetables into chunks and give the peeled garlic cloves a smash to crush them.
- Meanwhile, preheat the Instant Precision Dutch Oven to Sear – 400F for 10 minutes. When it is hot, add the oil and chopped carrots, onion, and celery.
- Sear the vegetables for 3-4 minutes or until the onion is soft and translucent.
- Add the smashed garlic cloves and cook an additional minute.
- Turn the IP Dutch Oven to Manual Mode – 400F – for 2 hours and 30 minutes.
- Add the turkey stock and about 12 cups of hot water, or fill the Dutch oven to about 2-inches below the top rim.
- Add the parsley, bay leaves, and peppercorns to the pot and put the lid on the Dutch Oven.
- Simmer for about 2 hours and 30 minutes, then let the stock cool.
- Strain the stock through 3 layers of cheesecloth or a fine-mesh sieve/strainer. Chill overnight, then scrape off the fat from the top and use the stock in all your favorite recipes.
Notes
Chef Jenn’s Tips
Turkey stock is so rich, nutritious, and delicious. Never throw out the turkey carcass. Use it to make this amazing stock, and here are some tips to help your stock turn out perfectly every time.- For the best flavor, use the celery hearts, leaves, and all. I save the celery hearts and pop them into the stock pot.
- This recipe is perfect with smaller turkeys. If you have a big bird, more than about 16 pounds, consider using half the bones and make a second batch of stock with the remainder.
- Some skin is fine in the broth, but too much will just make your broth oily. I usually leave the skin on the wings but discard the rest.
- Your Instant Pot Dutch Oven will precisely control the heat, but you may have to turn it a bit higher to get the stock to a boil. It’ll simmer away nicely at 400-F.
- Top off the pot with hot water about halfway through the cooking time.
- Cool the cooked stock as quickly as possible. Remove it from the Dutch Oven as soon as it is safe to handle, strain it, and get it in the fridge to cool down.
- Skim the fat off the top of the cooled turkey stock, if desired.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
