A simple and time efficient way of making stock or broth from the carcass of roasted turkey. I purchased a new pressure cooker, a Crockpot Express Pot, this year in the pre Black Friday sales on line at a deep discount and was excited to use it. It was a real treat to buy something new for myself. My old pressure cooker was a hand me down from my mother-in-law handle broke and I could not find the right size of rubber ring for it. The old pressure cooker was a small stove top type that she had used for a long time and was no longer usable for pressure cooking.
I had never made broth or stock in that small pressure cooker so this was the first time I had done this. Normally after I roast a turkey, that night, I would carve all the meat off of it and put the carcase back into the roasting pan that still had all left over juices in it and simmer for several hours to make the stock. I would end up staying up very late after I was worn out from cooking the holiday meal, to baby sit the simmering pot.
It came the day before Thanksgiving. I unpacked it and watched some videos. It came with a little cookbook and a operation manual. The great news was it could hold the turkey carcass and I could use it on the Thanksgiving turkey. I washed up the lid and liner so I would be ready.
The instructions and recipe was for poultry broth using uncooked bones and meat. It included onion. celery and carrots. It recommended one hour cooking time under pressure. I already had cooked bones so that seem excessive cook time.
The broth will keep in the refrigerator for 3 days so you can make soup. Or you can freeze chilled broth to use at a much later date for cooking. This batch made a little more than 3 quarts of rich broth.
Crockpot Express Pressure Cooked Turkey Bone Broth
- Take time to deglaze the roasting pan with a couple of cups of water. This will be saved for the pressure cooker. (optional step)
- After all the meat is carved off the turkey, break up the carcass so it will fit into the automatic pressure cooker.
- If the carcass fills up the pot you can leave out the whole carrots, celery and onion to flavor the stock. You want to leave room for liquid.
- Pour the deglazed liquid into the pot and add enough water up almost to the fill line in the pot. The deglazed liquid can also contain left over cooking juices. Don’t add pepper because it becomes too strong under pressure and ruin the taste. The deglazed liquid has enough seasoning in it from the roasting so nothing is needed.
- Follow instruction for using the pressure cooker. Set the time for 40 minutes. The carcass bones are already cooked so you do not need one hour cooking time.
- After the pressure has gone down and the lid can be removed. Turn off cooker and let it cool for safe handling. It is really hot when you take the lid off. Wait at least 30 minutes before you strain the liquid. The liquid will keep for 3 days in the refrigerator. The chilled liquid can be frozen up to several months to be used later.
I used the automatic setting for soup and just set the time up 40 minutes. I was pleased with the broth after I strained it.