Turkey Crown Stock in the Pressure Cooker
Make the most of your turkey by making a delicious pressure cooked Turkey Bone Broth for soups, risottos, etc. using the leftovers
Equipment
- 1 Pressure Cooker I use an electric one like a Ninja or Instant Pot
Ingredients
- 1 carcass turkey crown see how to pressure cook your turkey crown
- 1 celery stalk it was massive so you might want to use two
- 2 bay leaves
- 1 teaspoon cider vinegar
- 5 peppercorns
- 2.5 litres water cold
- 1 teaspoon turmeric ground
Instructions
- Place all ingredients in your pressure cooker.
- Pressure cook 2 hours, high pressure.
- At the end of pressure cooking, do a Natural Pressure Release (NPR), this means doing nothing other than putting your feet up, pressure will release on its own. Leave it for at least 15 minutes and up to a few hours on Warm if you have an electric pressure cooker. As it's a fair amount of water, my tip is to leave at least 30 minutes, that way you'll release less steam into your kitchen.
- Sieve the stock into a large bowl or pot, place in the sink and fill with cold water all around it, this will help to cool down fast. You may need to refresh the water half way through. Set a timer for 30 minutes.
- Store in the fridge, use within 5 days or freeze in portions (my go-to portion sizes are 400 ml as that makes them perfect for any of my risotto recipes)
Notes
Tip
I used the Instant Pot Duo Evo Plus so I used the Quick Cool Tray to get it to release the pressure faster so that I could make a lovely soup with the stock.
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