Instant Precision Dutch Oven Turkey Stock
Made effortlessly in your IP Dutch Oven by Instant Pot, this amazing Turkey Stock is rich and flavorful. Full of protein and collagen and flavor, it's great in all your favorite soups, stews, and gravies!
Servings: 12 cups
Calories: 118kcal
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
Serving: 1cup | Calories: 118kcal | Carbohydrates: 3g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 184mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1821IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg