Q1: Why is homemade stock so much better than the kind from a box or a can?

There are two main reasons. First, flavor . A homemade stock has a much deeper, richer, and more complex flavor because you are using real, browned bones and fresh vegetables. Second, body and texture . A homemade stock made from bony parts like necks and wings is rich in collagen , which breaks down into gelatin. This gives your stock a wonderful, full-bodied mouthfeel that you simply cannot get from a store-bought broth. Your homemade stock will actually jiggle like Jell-O when it is properly chilled!

Q2: Do I absolutely have to brown the turkey parts first?

While you can skip this step if you are extremely short on time, it is highly, highly recommended that you do not. The process of deeply browning the turkey parts in the hot pot is what creates the Maillard reaction . This is a chemical reaction that creates hundreds of new, complex, savory flavor compounds and gives your final stock a beautiful, rich, golden-brown color. A stock made with un-browned, boiled parts will be much paler and have a flatter, more one-dimensional flavor.

Q3: What is the difference between a "stock" and a "broth"?

Traditionally, a stock is made primarily from simmering bones and has a rich, full-bodied texture due to the gelatin that is extracted. A broth is typically made from simmering meat and is usually thinner but can be more flavorful on its own. However, in modern cooking, the two terms are often used interchangeably. This recipe creates a true, classic stock.

Q4: My homemade stock didn't gel when it was cold in the refrigerator. What did I do wrong?

A jiggly, gelatinous stock is the sign of a perfect, collagen-rich result, but don't worry if yours didn't gel! It will still be incredibly flavorful and delicious. A lack of gelling usually means that either your ratio of water to bones was a little too high, or that the turkey parts you used were not as rich in collagen. For a guaranteed gel every time, you can even add a chicken or pig's foot to the pot, as they are extremely rich in collagen.

Q5: Can I make this on the stovetop instead of in an Instant Pot?

Yes, absolutely! The Instant Pot is just a fantastic shortcut. To make this on the stovetop, simply follow all the browning and sautéing steps in a large stockpot or Dutch oven. Then, after you add the water and aromatics, bring the mixture to a boil, reduce the heat to the lowest possible setting to maintain a very gentle simmer, cover the pot partially, and let it simmer for at least 4 to 6 hours .

The Best Rich & Flavorful Instant Pot Turkey Stock

A rich and flavorful homemade turkey stock made quickly and easily in a 6-quart Instant Pot. The recipe builds a deep, roasted flavor by first browning turkey wings and a neck directly in the pot using the sauté function. A classic mirepoix of celery, carrot, and onion is added along with garlic and a bundle of fresh herbs like sage, rosemary, and thyme. The stock is then pressure-cooked for 45 minutes, resulting in a versatile base for gravies, soups, and stuffings.

Author: Grace
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes (includes browning and pressure time)
Total Time: 1 hour 30 minutes
Yield: Approximately 2 quarts 1x
Category: Stock
Method: Pressure Cooking, Searing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 to 3 tablespoons canola oil
3 turkey wings (about 3 pounds), cut into 2 pieces each
1 turkey neck (or another turkey wing)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise
1/2 large onion
5 fresh sage leaves
3 bay leaves
2 small sprigs (or 1 large) fresh rosemary
2 sprigs fresh thyme
2 teaspoons black peppercorns
Kosher salt

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Instructions

Set a 6-quart Instant Pot® to the high sauté setting. Add 2 tablespoons of oil to the pot.
Working in batches, brown the turkey pieces on all sides, about 3 to 5 minutes per side. Add more oil as needed.
Return all the browned turkey pieces to the pot. Add the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, and peppercorns.
Pour in 2 quarts of water and add 2 teaspoons of salt.
Follow the manufacturer’s guide for locking the lid. Set to pressure cook on high for 45 minutes.
After the pressure-cook cycle is complete, perform a quick pressure release according to the manufacturer’s guide.
Carefully remove the lid and strain the stock through a fine-mesh strainer into a large bowl or container.
Skim any fat off the top of the stock before using or storing.

Notes

Special Equipment: A 6-quart Instant Pot® or other electric pressure cooker is required for this recipe.
Browning the turkey parts before pressure cooking is a crucial step that develops a deep, roasted flavor in the final stock.
This stock can be made ahead and refrigerated for several days or frozen for several months.
The article references a ‘Cook’s Note’ that is not included in the provided text.

Nutrition

Serving Size: 1 cup
Calories: 80-120
Sugar: 1-2 g
Sodium: 500-700 mg
Fat: 5-8 g
Saturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 2-4 g
Fiber: <1 g
Protein: 8-12 g
Cholesterol: 25-40 mg

Find it online: https://www.eatswithsoul.com/l-instant-pot-turkey-stock/