cooking under pressure: diy turkey brown stock

How To Make cooking under pressure: diy turkey brown stock

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  PREP/PREPARE
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  If you do not wish to do the turkey stock right away, no worries. Just bundle up the bones, and stick them in the fridge. They should be good for two or three days. You do not have plans for doing the turkey stock any time soon. Still, no worries. Put them into freezer bags, pop them into the freezer, and pull them out when you are ready. I once used a turkey carcass that had been in the freezer for a year (I used vacuum-seal bags), and it turned out great.
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  If the carcass it too big to fit into your pressure cooker… Just cover it with a towel, and give it a few whacks with a hammer. That should break it up nicely.
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  I used a 6-quart pressure cooker, and my bones, by weight, were 3 pounds (1.4kg).
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  Turkey Stock Talk: There are several types of stocks; the two most common being white and brown stocks. Chicken would be defined as a white stock; while beef would fall more into the brown area. Turkey stock, to me, has always seemed to loiter somewhere in the middle. A bit too hardy to be defined as a white stock, yet to lightweight to go into the brown category. We are going to change all that by reheating the bones in the oven (yes, that is correct, we are going to recook the turkey), and give this stock some serious chops.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 450f (230c).
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  Place the bones on a parchment-lined baking sheet, brush with the oil, and bake for 10 minutes.
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  After the 10 minutes have passed (you had a glass of wine while waiting, didn’t you), remove from the oven, and brush the bones with the tomato paste.
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  Return to the oven and bake for an additional 10 – 12 minutes, or until the bones are nice and brown, and the tomato paste is a deep red.
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  Chef’s Tip: All ovens are a bit twitchy, so all times are a variable. Keep an eye on the oven (two eyes, when possible), and do not let it burn. We want brown; not black. You are doing great… Have another glass of wine.
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  Add the bones and veggies to the pressure cooker, and cover with water, but do not go over the maximum fill line. If there are any juices on the baking tray add them too. We want all the goodness we can get.
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  Chef’s Note: If you brown the veggies, along with the bones, you will get a much sweeter stock… Up to you. If you are going to do that, brush them with a bit of oil, before adding to the baking sheet.
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  Set the pressure cooker/instant pot to high, and adjust the timer for 50 minutes.
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  After the 50 minutes, allow the pressure to come down naturally, about 15 minutes. More wine?
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  Carefully remove the top, process the soup through a fine-mesh strainer, and discard the solids.
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  Chef’s Note: 50 minutes, plus 15 for the cooldown, is about all you need. By this time, the veggies have given up everything they have, and the pressure has worked its magic extracting all the goodies from the bones. Any additional time, and the stock will begin taking on a slightly bitter taste.
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  Some people like to remove the fat before using. If that is the case, allow the stock to come down to room temperature, and then place in the fridge overnight. In the morning just remove the congealed fat from the top of the stock. Easy/Peasy. FYI: Unless it is a whole lot of fat, I prefer leaving it in the stock.
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  Chef’s Note: As a final step, add some salt and pepper, to taste. Remember to add just a bit at a time. You can always add more; however, it is a wee bit difficult to take it out.
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  This stock will last 5 – 7 days in the fridge. If you choose to freeze it… it will probably last until the end of the universe. Give or take a week.
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  PLATE/PRESENT
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  Turkey stock is very versatile, I use it in soups, like this hearty turkey vegetable soup; in addition, it makes an amazing base for rich turkey gravy. YUM.
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  Keep the faith, and keep cooking.
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