Start by gathering all your ingredients. Place the turkey carcass in your pressure cooker or a large stockpot. If you have any leftover meat or skin, add that in too for extra flavor. This is the heart of your stock!
Next, add the chopped onion, carrots, and celery to the pot. These vegetables will infuse your broth with rich flavors, creating a wonderful base.
Sprinkle in the peppercorns for a touch of spice. You can adjust the amount depending on how much heat you like, but two teaspoons usually does the trick.
Now, pour in six to eight cups of water—just enough to cover the ingredients. If you’re using a pressure cooker, ensure you have the correct water level for your model.
If you’re using a pressure cooker, cover and seal it tightly. Set the pressure cooker to high and cook for fifty minutes. You’ll hear the comforting sound of it working its magic!
Once the cooking time is up, allow the pressure to release naturally for ten minutes. Then, flip the quick release to let out any remaining steam. Carefully remove the lid, taking care to avoid any hot steam.
Let the broth cool for a bit until it’s easier to handle. Now, it’s time to strain the stock through a fine-mesh strainer to remove the solids. You may want to strain it twice for clarity.
Pour the strained broth into storage containers, and let it cool completely before covering. Your Turkey Stock can be stored in the refrigerator for up to five days.
If you have any stock left after five days, bring it to a boil before using it again. You can also add salt to taste at this stage or leave it out for later use.
For stovetop preparation, combine all ingredients in a very large stockpot. Cover with just enough water to submerge the vegetables and bones. Bring it to a boil over medium-high heat, then reduce the heat to simmer. Let it cook for at least two hours, adding more water as needed.
