When I think about turkey stock, I think about Thanksgiving — my favorite holiday. Every year as a kid, I looked forward to the post-meal turkey stock ritual as much as the big day itself. After dinner, my mom and I would nestle the veggies and the turkey carcass into the biggest pot we owned. It would simmer all night, perfuming the house with its comforting aroma. Then, it was turkey noodle soup and tortellini en brodo for the rest of the holiday weekend.

When Tim and I got our Instant Pot earlier this year, I was hesitant to try making stock, sure that it wouldn’t live up to the gelatinous flavor bomb that comes from going low and slow. I finally gave it a try, though, and after a few tweaks to the recipe, I landed on a version that I love almost as much as the method I grew up with.

This Instant Pot recipe makes a smaller batch than a giant stock pot would (about 2.5 quarts in a 6-quart Instant Pot), but it’s a quicker and less messy process, and low-maintenance enough to make weekly.

Since I’m definitely not roasting a Thanksgiving turkey every weekend, I did some experimenting with chicken and turkey parts to see what I liked best for my stock. I’ve found that the turkey wings are my favorite, as they have enough meat to add flavor, and enough bone that you get all the nutritional and textural benefits of collagen. I always roast the wings to add even more depth of flavor.

Find the happiest poultry that you can for this recipe for the best flavor and least conflicted conscience.

Instant Pot Roasted Turkey Stock

Ingredients:
2 turkey wings
2 yellow onions
3 stalks celery
3 carrots
4 garlic cloves
3 sprigs fresh parsley
1 bay leaf
1 teaspoon whole peppercorns
2-3 inch Parmesan rind (optional)

Directions:

1. Preheat oven to 450F. Place turkey wings on sheet pan and coat with olive oil, salt, and pepper. Roast for 45 minutes.
2. Meanwhile, prep vegetables. Chop celery, carrots, and onions into 1-inch pieces. Halve garlic cloves.
3. When turkey wings are done, combine all ingredients in Instant Pot. Add water to fill line — about 3.5 quarts in my 6 quart Instant Pot. It’s okay if a few items poke above the surface of the water.
4. Set Instant Pot to high pressure and make sure the vent is set to sealing. Cook for 60 minutes, then allow for natural pressure release.
5. Strain stock, then use as desired, refrigerate, or freeze. It’s easier to skim the fat once the stock has chilled.