Pressure-Cooker Turkey Stock For Gravy

1. 1

   Preheat oven to 400u00b0F. 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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.