Pressure-Cooker Turkey Stock For Gravy
- Backbone, breastbone, wing tips, neck, and giblets from a 15-17-pound turkey
- 2 tablespoons nonfat dry milk powder (not instant; optional)
- 1 large carrot, coarsely chopped
- 1 large onion, coarsely chopped
- A 6-qt. pressure cooker
- Preheat oven to 400u0b0F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40-50 minutes.
- Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.
- Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.
neck, nonfat dry milk, carrot, onion
Taken from www.epicurious.com/recipes/food/views/pressure-cooker-turkey-stock-for-gravy (may not work)