Nourishing Turkey Broth
(Total Time: 1 HOUR 25 MIN| Serves: 10)
1 tbsp. olive oil
3 chopped celery stalks
3 peeled and chopped carrots
2 quartered skin-on medium yellow onions
6 minced garlic cloves
10 cups filtered water (divided)
Pinch of dried sage
Pinch of dried thyme
Pinch of dried rosemary
2 bay leaves
1 tsp whole black peppercorn
3 pounds roasted turkey bones
Place the oil in the Instant Pot and select “Sauté”. Then add the celery, carrot, onion, celery and garlic and cook for about 4-5 minutes.
Add herbs, bay leaves and peppercorn and cook for about 5 minutes.
Add ½ cup of water and scrape the brown bits from the bottom.
Select the “Cancel” and stir in the remaining water and turkey bones.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 60 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 264|Total Fat 8.3g| Net Carbs 0.6g| Protein 40.4g| Fiber 1.1g)