Best 3 Turkey Bone Broth Pressure Cooker Recipes
Turkey bone broth is a delicious and nutritious dish that can be easily made in a pressure cooker. It is a great way to use up leftover turkey bones after a holiday meal, or to make a healthy and flavorful broth for soups, stews, and other dishes. Turkey bone broth is also a good source of collagen, which is important for joint health. To make turkey bone broth in a pressure cooker, you will need to gather a few simple ingredients, including turkey bones, water, vegetables, and herbs. Once you have gathered your ingredients, you can follow a few simple steps to make a delicious and nutritious broth.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® TURKEY BONE BROTH
Turkey stock is made with very little seasonings and just a few ingredients. The finished product is like jelly and is perfect for deglazing skillets, making soup, steaming veggies, gravy, or cook your rice in it to add a burst of flavor.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
- Roast in the preheated oven for 20 minutes.
- Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
- Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g
TURKEY BONE BROTH RECIPE
Deeply savory and spiked with onion, garlic, and herbs, this classic turkey bone broth is a favorite way to use up a leftover bird. You can sip the broth on its own, or use it as the foundation for a soup or stew.
Provided by Jenny McGruther
Categories Soup
Time 6h
Number Of Ingredients 7
Steps:
- Place the turkey bones, onion, garlic, and wine into a large stockpot. Cover with water by two inches, and then bring it to a boil over medium-high heat. Immediately turn down the heat to medium-low, and keep at a bare simmer for 4 to 6 hours.
- Toss in the parsley and thyme, and then let it continue to simmer about 30 minutes. Strain the broth, and transfer to a jar.
- Place the turkey bones, onion, and garlic into the insert of your InstantPot. Pour in the wine, and then fill the insert with water to the max line. Seal, and then pressure cook for 2 hours, Allow the pressure to release naturally.
- Unseal the InstantPot, and then toss in the parsley and thyme. Seal, and then pressure cook for 5 minutes. Strain the broth, and then transfer it to a jar.
- Arrange the turkey bones, onion, and garlic into the insert of your slow cooker. Pour in the wine, and then pour in water to the max fill line. Cook over low heat for 6 hours, and then toss in the herbs. Continue cooking a further 30 minutes.
- Strain, and then transfer the broth to a jar.
- Adjust seasoning with salt as you like it. Serve the strained broth immediately, or store it in a mason jar for up to 1 week in the refrigerator and up to 6 months in the freezer. If freezing, allow at least 2 inches of headspace.
PRESSURE COOKER BONE BROTH OR CHICKEN STOCK
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories cookbook exclusive, soups and stews
Time 1h
Yield 3 quarts
Number Of Ingredients 13
Steps:
- If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
- Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams
Tips:
- Choose the right turkey bones: For the best flavor, use bones from a free-range or organic turkey. Avoid bones from factory-farmed turkeys, as they may contain more contaminants.
- Roast the bones before making the broth: Roasting the bones will help to develop a rich flavor. To roast the bones, simply place them on a baking sheet and roast them in a preheated oven at 425 degrees Fahrenheit for 30 minutes, or until they are browned.
- Use a variety of vegetables: To add flavor and nutrients to your broth, use a variety of vegetables. Some good options include carrots, celery, onions, garlic, leeks, and parsley.
- Season the broth well: To taste, season the broth with salt, pepper, and other herbs and spices. Some good options include bay leaves, thyme, rosemary, and sage.
- Simmer the broth for at least 4 hours: The longer you simmer the broth, the more flavor it will have. Simmer the broth for at least 4 hours, or up to 24 hours.
- Strain the broth: Once the broth is finished simmering, strain it through a fine-mesh strainer to remove any solids.
Conclusion:
Turkey bone broth is a delicious and nutritious way to use up leftover turkey bones. It's also a great way to get a healthy dose of collagen, which is important for joint health and skin elasticity. If you're looking for a simple and flavorful recipe for turkey bone broth, be sure to try the one in this article. You won't be disappointed!
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