Turkey Broth Instant pot or oven
You have feasted on a delicious, roast turkey dinner, stored the leftover meat and now are left with the carcass, (turkey bones.) Don’t toss it my friend! You've come to the right place. This liquid gold is made on the stove top or instant pot, with left over Turkey bones and roasted vegetables, and will add rich flavor to any dish you make with it. Add Chicken Both or our Turkey Broth instead of water to your recipes to boost flavor to all of your dishes.
You Will Need
1 4 pound Butterball Turkey (remove gravy packet and giblets and freeze)
1 package Carrots Chunked
2 large Onions Quartered
8 to 10 Garlic Cloves
Thyme (fresh is better but dry will work)
Adjust seasonings to the size of your turkey. This is for a 14.88 pound turkey.
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Rotisserie whole stuffed chicken
Zucchini, yellow squash Barley soup.
Stove Top Directions
Spray large baking sheet with oil
Add Carrots, Onions, garlic cloves, cut or tear turkey carcass into large pieces. Arrange in a single layer and roast until brown and sizzling, 20 to 25 minutes.
Remove from oven and transfer pieces to a stockpot
Add vinegar - vegetables to a stockpot.
Add all spices to stockpot and cover with water, I normally fill my stock pot up with water. Turn stove top to medium-high heat just until mixture comes to a boil.
Reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. simmering until stock is flavorful.
Strain stock through a sieve into a large container or containers. This made 8 quart size jars. See our Canning Chicken Broth for full instructions on how to can your broth. (They are both the same method.)
Instant Pot You will Need
1 5 pound Butterball Turkey (remove gravy packet and freeze)
5 Carrots Chunked
1 Stick Butter
2 Medium Onions Quartered
1/2 TBSP Hickory Bacon Seasoning
1/2 tsp Pepper
1 tsp garlic powder
1 tsp Pink Himalayan Salt
Instant Pot Directions
1. Place Turkey bones and vegetables, and the rest of your ingredients, (After roasting, Turkey and vegetables, see stove top directions) into Instant Pot.
2. Fill water line to "Max' This was made in a 6 qt instant pot.
5. Place lid on, and press Pressure cook make sure you are on sealing and not venting,
Set timer for 120 min. Manual Release. (let it come down from pressure on its own.) When pressure button goes down, open lid.
6. Strain with cheese cloth. I add 2 cups to each quart bag and freeze, or you can can it (both Chicken broth and Turkey broth use the same method for canning. Great or oamc! (I was out so I used paper towels to strain.) I strained mine 3 times. I love clear broth. I shredded the turkey to use in later dishes, and froze. as always ENJOY~!
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