1 roasted or pressure cooked turkey carcass, cut into 6 to 8 pieces OR 2 roasted hindquarters*
1 large onion, coarsely chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, smashed
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme
1/2 teaspoon whole peppercorns
10 cups water
Put all of the ingredients in the pressure cooking pot. Select High Pressure and a 30 minute cook time.
When the cook time ends, turn the pressure cooker off and use a natural pressure release. When the valve drops, carefully remove the lid.
Allow the stock to cool slightly. Pour the stock through a fine-mesh strainer set over a very large bowl or pot. Discard the solids.
Cover the bowl and refrigerate. When chilled, skim fat from the surface.
Note: Turkey stock will keep 3 days in the refrigerator or can be frozen for up to 6 months. Freeze stock in 1 cup containers to use as needed.
*Roasted Turkey Hindquarters:
If you want to add extra flavor to your stock, roasting the hindquarters is a great option. The hindquarter includes the drumstick, thigh, and part of the back. It is entirely dark meat. For , you’ll need 2 turkey hindquarters, approximately 5 lbs.
Preheat oven to 425°F.
Place the turkey hindquarters, skin side up, on a rack in a roasting pan. Season with salt and
pepper. Roast for 30 minutes until skin begins to turn golden brown.
Reduce the temperature to 350°F and loosely cover (tent) turkey with a large piece of aluminum
foil. Roast for about 45 minutes more, or until a meat thermometer registers 170°F in the
thickest part of the thigh. Remove from oven and allow to cool. Reserve any juices from the roasting pan to add to the pressure cooking pot when making the stock.
When cool, remove most of the meat from the bones.