Pressure Cooker Turkey Stock For Gravy Recipes

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INSTANT POT TURKEY GRAVY



Instant Pot Turkey Gravy image

An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.

Provided by Food Network Kitchen

Categories     condiment

Time 1h55m

Yield 8 cups

Number Of Ingredients 17

1 stick unsalted butter
3/4 cup all-purpose flour
7 cups Instant Pot® Turkey Stock, warm, plus more if needed, recipe follows
Kosher salt and freshly ground black pepper
2 to 3 tablespoons canola oil
3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
1 turkey neck (or another turkey wing)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise
1/2 large onion
5 fresh sage leaves
3 bay leaves
2 small sprigs (or 1 large) fresh rosemary
2 sprigs fresh thyme
2 teaspoons black peppercorns
Kosher salt

Steps:

  • Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
  • When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
  • Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.

TURKEY STOCK (PRESSURE COOKER)



Turkey Stock (Pressure Cooker) image

This is the stock portion of a recipe for "Turkey Carcass Soup" from Miss Vickie's Big Book of Pressure Cooker Recipes. I've recently become a pressure cooker fanatic and this is a great cookbook. Made this stock while cleaning up the kitchen after Thanksgiving and chilled overnight. The next day I skimmed the fat and made recipe #115086. Delicious! This has no added salt so be sure to add some, if desired, when using in other recipes. I use an 8 quart Fagor Duo pressure cooker. The amount of stock will depend on the amount of water you add. I got about 3 quarts.

Provided by LonghornMama

Categories     Stocks

Time 45m

Yield 3 quarts

Number Of Ingredients 8

1 roasted turkey carcass, skin and fat discarded
2 stalks celery & leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, peeled and smashed with the blade of a knife
1 small bunch parsley
2 bay leaves
10 whole black peppercorns

Steps:

  • Wrap the carcass in a clean dampened towel and pound with a meat mallet to break apart bones. (I just jammed mine in the pressure cooker).
  • Place all ingredients in a large pressure cooker and cover with water. Lock lid in place. Bring to 15 psi over high heat. Immediately reduce heat to lowest possible setting to stabilize and maintain pressure. Cook for 35 minutes.
  • Use the natural release method to depressurize (remove pot from heat, wait for pressure to drop before opening lid). Strain stock, discard the vegetables. Pick meat off bones, if desired, and reserve for another use. Use stock right away or chill overnight and skim fat off top before using or freezing.

Nutrition Facts : Calories 38.7, Fat 0.2, Sodium 51.2, Carbohydrate 8.8, Fiber 2.2, Sugar 4, Protein 1.1

PRESSURE-COOKER TURKEY STOCK FOR GRAVY



Pressure-Cooker Turkey Stock for Gravy image

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey.

Provided by Nick Kindelsperger

Yield About 2 1/2 quarts

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 400°F. 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.

TURKEY GIBLET STOCK



Turkey Giblet Stock image

Categories     Pressure Cooker     Poultry     turkey     Thanksgiving     Gourmet

Yield Makes 4 cups

Number Of Ingredients 10

Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

Steps:

  • Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
  • If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.
  • If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
  • Pressure cooker option:
  • Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.

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