Don’t let that holiday turkey carcass go to waste! Unlock a world of deep, savory flavor by turning those leftovers into a nourishing, golden liquid gold. This Instant Pot recipe makes creating homemade turkey broth unbelievably simple and fast. In just 30 minutes, you’ll have a rich, aromatic base that will elevate your future soups, gravies, and risottos from good to absolutely unforgettable. Say goodbye to store-bought and hello to a kitchen filled with the comforting aroma of real, homemade broth.
Ingredients
• 4.5 lbs / 2 kg turkey breast carcass
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 yellow onion, halved
• 1 tsp / 5 g minced garlic
• 1 tsp / 1 g dried parsley
• ½ tsp / 0.5 g dried thyme
• Salt and ground black pepper, to taste
• 10 cups / 2.4 L filtered water
Instructions
1. Directions
2. Place the turkey carcass, chopped celery, carrots, onion, garlic, parsley, thyme, salt, and pepper into the inner pot of the Instant Pot. Pour the water over the top.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Soup” setting and cook on high pressure for the default time of 15 minutes.
5. When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then perform a quick release to vent any remaining steam.
6. Carefully open the lid and strain the broth through a fine-mesh strainer into a large bowl, discarding the solids.
7. Allow the broth to cool completely at room temperature.
8. Transfer the cooled broth to an airtight container and refrigerate overnight.
9. Once chilled, skim the solidified layer of fat from the surface and discard.
10. Use immediately, or store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Nutrition Per Serving
• Calories: 223
• Total Fat: 3.4g
• Net Carbs: 0.92g
• Protein: 35.1g
• Fiber: 1.7g
Pro Tips
• for the Best Broth
• For a deeper, richer flavor, roast the turkey carcass and vegetables at 400°F (200°C) for 20-30 minutes until golden brown before adding them to the Instant Pot.
• Add a bay leaf and a few whole peppercorns along with the other seasonings to create a more complex, aromatic broth.
• For a crystal-clear broth, strain it a second time through a sieve lined with cheesecloth.
• Freeze the finished broth in ice cube trays for perfectly portioned amounts to use in sauces or for deglazing a pan.
FAQ
Q: How long does homemade turkey broth last
A: You can store this homemade turkey broth in an airtight container in the refrigerator for 5-7 days. For longer-term storage, it freezes beautifully for up to 4 months.
Q: How can I make my turkey broth richer
A: For a deeper, more savory flavor, roast the turkey carcass and vegetables at 400°F (200°C) for 20-30 minutes until golden brown before adding them to the Instant Pot. This simple step significantly enhances the final taste.
Q: Can I use something other than a turkey carcass for this recipe
A: Yes, while a turkey carcass is ideal for a gelatin-rich broth, you can also use other bony parts like turkey wings, necks, or backs. The key is to use parts with plenty of bone and connective tissue for the best flavor.
Q: What is the best way to get a clear turkey broth
A: For a crystal-clear broth, strain it through a fine-mesh sieve after cooking. For even better clarity, you can strain it a second time through a sieve lined with cheesecloth. Chilling the broth also allows the fat to solidify on top, making it easy to skim off.
