Broth made in a pressure cooker tastes like broth that’s been simmered on the stove for hours but you don’t have to skim the foam off the top, nor watch it closely so it doesn’t boil too rapidly, and it cooks in a fraction of the time.
Recently, I stumbled upon Comfy Cusiine’s post on making turkey stock ahead of time. I thought it was such great idea that I decided this year instead of buying turkey stock to use in my gravy and stuffing, I would use my pressure cooker to make the stock.
Patricia used turkey wings in her stock, but my grocery store didn’t sell turkey wings, so I decided to roast turkey hindquarters instead. The hindquarter includes the drumstick, thigh, and part of the back and is entirely dark meat.
One of the first recipes I made in my pressure cooker was chicken noodle soup. Homemade broth is the key to great chicken noodle soup. My turkey stock recipe makes about 10 cups of stock, enough to make a wonderful turkey noodle soup, as well as use in my Thanksgiving gravy and stuffing.
On Friday, November 23, I’m guest posting my Pressure Cooker Turkey Noodle Soup recipe on A Culinary Journey with Chef Dennis. So save your turkey carcass from Thanksgiving so you can make the soup.
- 1 roasted turkey carcass, cut into 6 to 8 piece or 2 hindquarters (recipe below)
- 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 cooker pot. Select High Pressure and set timer for 30 minutes. When timer sounds, turn pressure cooker off and use a Natural Pressure release. When valve drops, carefully remove the lid.
- Allow the stock to cool slightly. Pour stock through fine mesh strainer set over a very large bowl or pot. Discard bones, meat, skin, vegetables and herbs. Cover bowl and refrigerator. When chilled skim fat from the surface.
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.
The hind quarter includes the drumstick, thigh, and part of the back and is entirely dark meat.
- 2 turkey hind quarters, approximately 5 lbs.
- Preheat oven to 425ºF.
- 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 350ºF 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. When cool, remove most of the meat from the bones.
Add any juices from the roasting pan to the pressure cooker pot when making the stock.
And if you need a little help making great gravy for your Thanksgiving dinner, here’s a good video with tips from Martha Stewart: