Instant Pot Turkey Bone Broth

This turkey bone broth cooks for 2 hours on High Pressure in the Instant Pot, then rests for a 30-minute natural release. You get a rich, golden broth that sets to a jelly when chilled, without simmering on the stove for a day. Use the carcass from a roasted turkey or raw turkey bones and wings, then add vegetables, ginger, turmeric, and herbs.

Pressure cook time: 2 hours, plus a 30-minute natural release. Makes: about 3 to 4 quarts, depending on your pot size.

Ingredients

·       2 to 3 lb turkey bones (neck, wings, or the carcass from a roasted turkey)

·       1 to 2 turkey feet (optional, adds extra gelatin)

·       2 to 3 lb turkey wings or drumsticks (for flavor and meat)

·       2 tbsp apple cider vinegar (optional)

·       2 medium onions, roughly chopped

·       3 carrots, roughly chopped

·       3 celery stalks, roughly chopped

·       1 head of garlic, halved crosswise

·       2-inch piece fresh ginger, sliced

·       2-inch piece fresh turmeric, sliced (or 1 tsp ground turmeric)

·       2 bay leaves

·       1 tbsp whole black peppercorns

·       2 sprigs fresh rosemary and 4 to 5 sprigs fresh thyme

·       3 to 4 sprigs fresh parsley (added after cooking)

·       Sea salt, to taste (added at the end)

·       Filtered water, enough to just cover the bones (do not go past the MAX line)

Pot size: this is a large batch. It is written for an 8-quart pot. For a 6-quart pot, halve the recipe.

Instructions

1.  If you are using raw bones and wings, roast them at 400°F for 30 to 40 minutes until browned. This adds flavor but is optional, and you can skip it for a carcass from an already-cooked turkey.

2.  Put the bones, feet, wings, and drumsticks in the pot. Add the vinegar, if using, and let it sit for 20 to 30 minutes.

3.  Add the onions, carrots, celery, garlic, ginger, turmeric, bay leaves, peppercorns, rosemary, and thyme. Pour in filtered water to just cover the bones. Do not fill past the MAX line.

4.  Lock the lid and set the valve to Sealing. Cook on High Pressure for 120 minutes.

5.  Let the pressure release naturally for 30 minutes, then release any remaining pressure carefully.

6.  Stir in the parsley and let it steep in the hot broth for 10 minutes.

7.  Strain the broth through a fine-mesh strainer or cheesecloth. Pull any meat off the wings and drumsticks to use in soup, and discard the rest of the solids.

8.  Let the broth cool slightly, then pour it into glass jars, leaving 1 inch of headspace. Refrigerate within 2 hours of cooking. Season with salt when you heat or serve it.

Optional second batch: for a lighter second broth, cover the same bones with fresh water and run another cycle at the same settings.

Make ahead and storage

The broth keeps up to 4 days in the fridge. A layer of fat will rise and solidify on top, which is normal, and you can lift it off or leave it. It keeps up to 6 months in the freezer in freezer-safe containers; leave room at the top for it to expand. When it is chilled, it should wobble like gelatin. Reheat until steaming hot.

How to use it

·       Sip it warm from a mug, with a pinch of sea salt if you like.

·       Cook rice, quinoa, lentils or beans in it for more flavor.

·       Use it as the base for soups, stews, sauces and gravy. It works in place of chicken broth in the chicken and dumplings and the red lentil congee.

·       Use the pulled turkey in soup, grain bowls or salads.

Good to know

·       Histamine: long-cooked broths can be higher in histamine, and some people with histamine sensitivity do not tolerate them well. A shorter cook time may suit you better.

·       FODMAPs: onion and garlic are high in FODMAPs. Leave them out if you are avoiding them.

·       Sodium: wait to salt until the end so you can control how much each serving has.

·       If you have a medical condition or take medications, check with your provider before changing what you eat.

Variations

·       Golden Ginger Broth: use 3 inches of ginger and 2 tsp turmeric, and finish with lemon juice.

·       Herb Broth: skip the turmeric and ginger and add 2 more sprigs of thyme and a few sage leaves.

·       Mild Broth: leave out the onion and garlic for a lower-FODMAP version.

Photo idea: shoot a jar of broth in natural light beside a few fresh herb sprigs and a sliced carrot. A second photo of the chilled, set broth shows the gel.

This recipe is for education and is not medical advice.

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