Pressure-Cooker Turkey Stock for Gravy

sauce stock turkey thanksgiving

Nick Kindelsperger

About 2 1/2 quarts

Source

Ingredients

Backbone, breastbone, wing tips, neck, and giblets from a 15-17-pound turkey

2 tablespoons nonfat dry milk powder (not instant; optional)

1 large carrot, coarsely chopped

1 large onion, coarsely chopped

A 6-qt. pressure cooker

Method

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.