Thanksgiving is the time for turkey, and what's turkey without gravy? This collection of pressure cooker turkey stock recipes will help you make the perfect gravy for your Thanksgiving feast.
From classic turkey stock to variations with herbs, vegetables, and even wine, these recipes are sure to please everyone at your table. Plus, they're all made in a pressure cooker, so they're quick and easy to make.
Whether you're a seasoned pro or a beginner in the kitchen, you'll find a recipe here that's perfect for you. So get ready to make some delicious gravy with these pressure cooker turkey stock recipes.
**Here are some of the recipes you'll find inside**:
* Classic Turkey Stock: This is the basic recipe for turkey stock. It's made with turkey bones, vegetables, and herbs.
* Herb-Roasted Turkey Stock: This recipe adds roasted herbs to the turkey stock for a more flavorful broth.
* Vegetable-Packed Turkey Stock: This recipe is loaded with vegetables, making it a healthy and flavorful stock.
* White Wine Turkey Stock: This recipe adds white wine to the turkey stock for a rich and complex flavor.
* Slow Cooker Turkey Stock: This recipe is made in a slow cooker, so it's perfect for busy cooks.
PRESSURE COOKER TURKEY WITH DIJON GRAVY
Pressure Cooker Turkey with Dijon Gravy! Make with turkey legs or thighs, or bone-in half-breasts. Ready in about an hour. Works well for a family dinner or small holiday gathering.
Provided by Coco Morante
Categories Dinner 1-Pot Instant Pot Quick and Easy
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Serve: Ladle some of the gravy over the turkey and garnish with chopped parsley. Serve hot, with the rest of the gravy on the side.
Nutrition Facts : Calories 421 kcal, Carbohydrate 8 g, Cholesterol 220 mg, Fiber 1 g, Protein 47 g, SaturatedFat 6 g, Sodium 650 mg, Sugar 2 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
INSTANT POT TURKEY GRAVY
An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.
Provided by Food Network Kitchen
Categories condiment
Time 1h55m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
- When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
- Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.
PRESSURE-COOKER TURKEY STOCK FOR GRAVY
This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey.
Provided by Nick Kindelsperger
Yield About 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40-50 minutes.
- Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.
- Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.
TURKEY GIBLET STOCK
Categories Pressure Cooker Poultry turkey Thanksgiving Gourmet
Yield Makes 4 cups
Number Of Ingredients 10
Steps:
- Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
- If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.
- If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
- Pressure cooker option:
- Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.
INSTANT POT® TURKEY STOCK
This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly like consistency and will make the richest, most flavorful pot of soup you've ever had.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 9h20m
Yield 10
Number Of Ingredients 5
Steps:
- Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
- Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 3.2 g, Cholesterol 2.9 mg, Fat 1.1 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 29.3 mg, Sugar 1.5 g
TURKEY STOCK (PRESSURE COOKER)
This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.
Provided by LonghornMama
Categories Stocks
Time 45m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
- Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
- Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.
Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1
Tips:
- Use a variety of turkey parts. This will give your stock a richer flavor. Include the neck, giblets, and wings, as well as the carcass.
- Roast the bones before making the stock. This will help to develop the flavor of the stock. Roast the bones at 425 degrees Fahrenheit for 30 minutes, or until they are browned.
- Use a pressure cooker to make the stock. A pressure cooker will help to extract more flavor from the bones in a shorter amount of time. Cook the stock for 2 hours on high pressure.
- Season the stock with salt, pepper, and herbs. Add these ingredients to the stock pot before cooking. You can also add other vegetables, such as carrots, celery, and onions.
- Strain the stock before using. This will remove any solids from the stock. You can use a fine-mesh strainer or a cheesecloth-lined colander.
- Store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Conclusion:
Pressure cooker turkey stock is a delicious and versatile ingredient that can be used in a variety of recipes. It is a great way to use up leftover turkey bones, and it is also a healthy and affordable alternative to store-bought stock. With a little planning, you can easily make your own pressure cooker turkey stock at home.
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