This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click hereenter link description here.
Recipe information
Total Time
2 1/2 hours
Yield
About 2 1/2 quarts
Ingredients
Special equipment:
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Recipe notes
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