Don’t let that Thanksgiving turkey carcass go to waste! The secret to the most incredible soups, gravies, and sauces lies in a deeply flavorful, homemade broth. This Instant Pot recipe transforms leftover bones into liquid gold with minimal effort. By pressure cooking, we extract every bit of collagen and savory goodness from the turkey, aromatics, and herbs, creating a nourishing broth that’s miles ahead of anything you can buy at the store. It’s the ultimate kitchen staple that will elevate your cooking from good to absolutely unforgettable.
Ingredients
• 1 tbsp / 15 ml olive oil
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 2 medium yellow onions, skin-on and quartered
• 6 garlic cloves, minced
• 10 cups / 2.4 L filtered water, divided
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tsp whole black peppercorns
• 3 lbs / 1.4 kg roasted turkey bones (from a leftover carcass)
Instructions
1. Directions
2. Set the Instant Pot to “Sauté” mode and add the olive oil. Once shimmering, add the chopped celery, carrots, and onions. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
3. Add the minced garlic, sage, thyme, rosemary, bay leaves, and peppercorns. Sauté for one more minute until the herbs are fragrant.
4. Pour in ½ cup of water to deglaze the pot. Use a wooden spoon to scrape all the flavorful browned bits from the bottom.
5. Press “Cancel” to turn off the Sauté function. Add the roasted turkey bones and the remaining 9 ½ cups of water to the pot.
6. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 60 minutes on High Pressure.
7. When the timer finishes, allow the pressure to release naturally. This can take 20-30 minutes. Do not use the quick release method.
8. Carefully remove the lid. Place a fine-mesh strainer over a large bowl or pot and carefully pour the contents through it to strain the broth. Discard the solids.
9. Let the broth cool to room temperature. Transfer to airtight containers and refrigerate overnight.
10. Once chilled, a layer of fat will solidify on top. Easily skim this off with a spoon and discard.
11. Store your liquid gold in the refrigerator for 5-7 days or freeze for up to 4 months.
Nutritional Information
• Per Serving (approximate)
• Calories: 264
• Total Fat: 8.3g
• Net Carbs: 0.6g
• Protein: 40.4g
• Fiber: 1.1g
Pro Tips
• Pro-Tips for the Best Turkey Broth
• If starting with raw turkey parts (like necks or wings), roast them at 400°F (200°C) for 30-40 minutes before adding them to the pot. This caramelization builds a much deeper, richer flavor.
• A great homemade broth will often become gelatinous when chilled. This is a fantastic sign of a high-quality, collagen-rich broth! It will melt back into a liquid as soon as it’s heated.
• Freeze extra broth in ice cube trays or silicone muffin molds. Once solid, transfer the broth pucks to a freezer bag for perfectly portioned amounts to use in sauces, rice, or sautés.
• For an even clearer broth, you can strain it a second time through a cheesecloth-lined strainer after the initial strain.
FAQ
Q: Why is my homemade turkey broth gelatinous
A: A gelatinous or jelly-like consistency when chilled is a fantastic sign! It means your Instant Pot turkey broth is rich in collagen extracted from the bones. It will melt back into a smooth liquid as soon as you heat it.
Q: Can I use raw turkey parts instead of a roasted carcass
A: Absolutely. For the best flavor, roast raw turkey parts like necks or wings at 400°F (200°C) for 30-40 minutes to caramelize them before adding to the Instant Pot. This creates a much deeper, richer broth.
Q: How long does this Instant Pot turkey broth last
A: You can store your homemade turkey broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it freezes perfectly for up to 4 months.
Q: Is it necessary to skim the fat from the broth
A: Skimming the fat is recommended for a cleaner, less greasy final product, which is often preferred for soups and sauces. Chilling the broth overnight makes this step incredibly easy, as the fat solidifies on top and can be lifted off with a spoon.
