Best Turkey Broth
(Total Time: 30 MIN| Serves: 10)
4½ pounds turkey breast carcass
3 chopped celery stalks
2 peeled and chopped carrots
1 halved yellow onion
1 tsp minced garlic
1 tsp dried parsley
½ tsp dried thyme
Salt and ground black pepper, to taste
10 cups filtered water
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Soup” and just use the default time of 15 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 15 minutes and then do a “Quick” 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 223|Total Fat 3.4g| Net Carbs 0.92g| Protein 35.1g| Fiber 1.7g)