Smoked Turkey Stock

Recipe

Place a turkey carcass in an instant pressure cooker. Add the following:

• One or two carrots, quartered
• One onion, quartered
• Two stalks of celery, quartered
• 1 tbsp salt
• 1 tsp peppercorns
• 1/8 tsp dried thyme
• 2 bay leaves

Fill the pot until the carcass is mostly covered in water, but leaving space in the pot for expansion (up to 1/4 of the pot). Close the cooker and close the vent, setting to manual high for 45 minutes. Allow the cooker to naturally release pressure for 15 minutes, then manually release and strain into a heat-safe container. Allow the stock to cool and then package to freeze or refrigerate.

Remember: If freezing in glass, leave room in the container for expansion as well or the glass will break.

This stock is great for making soup, gravy, or the base for my Turkey Pot Pie filling!!