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.