fresh herbssuch as thyme, rosemary, parsley, and sage
2quarts/literscold waterNote 1
To a stockpot, or a dutch oven, add the turkey carcass, vegetables, herbs, and cover with water. Place over medium high heat, and bring to a boil. Skim off the fat, and reduce to simmer.Simmer gently for at least an hour and half, and up to 4 hours. The longer you simmer the stock, the more flavor you will get.
Remove from heat, and strain through a fine mesh strainer or a cheese cloth. If not using immediately, divide between jars, seal and refregirate or freeze.
Instant Pot Turkey Stock:
To the Instant Pot add all of the ingredients, cover with cold water and cover with the lid. Make sure that the vent is in SEALING position.Select the PRESSURE COOK/MANUAL setting and set the cooking time at 20 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be released naturally to avoid splatter.
Strain through a fine mesh strainer or a cheese cloth, and divide between jars if not using immediately.
To make a clear and gorgeous stock, always start with cold water. Hot water will make your stock cloudy.
Yield: This recipe makes 2-3 quarts (8-12 cups) of stock depending on how much water you add.
Storage: To store the turkey stock, divide between jars and seal (I use 16-ounce jars). Store in the fridge for up to 1 week or freeze for up to 6 months. I recommend labeling the jars with the date.
Use Frozen Stock: To use the frozen stock, thaw in the fridge overnight or leave on the counter for a couple of hours to thaw.