Pressure Cooker Turkey With Dijon Gravy Recipes

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

Ingredients

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.

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