Use It Up Turkey Stock Food

INSTANT POT TURKEY STOCK

Steps:

• 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.

TURKEY STOCK

Steps:

• Break the carcass into pieces in a large stock pot.
• Add water, dressing, vegetables and peppercorns.
• Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
• Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
• Add salt to taste as you go along, not all at once.
• After four hours, remove large chunks to a bowl and discard.
• Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
• Ladle into freezer containers, cover and set in the fridge overnight.
• On the following day, skim off the fat that has congealed on top.
• Cover the containers, label and date and freeze until needed.

TURKEY STOCK

Steps:

• Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
• Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs - the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
• Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.