Instant Pot Turkey Stock - | Bakersbeans (Wanda Baker) (2024)

FAQs

Do you use stock when cooking turkey? ›

Basting a turkey is to spoon, brush, or pour liquid over it throughout the cooking process to keep it moist. The liquid can be drippings from the pan, or chicken/turkey broth. If you don't have drippings to work with during the beginning of the roasting process, use some broth at first, the switch to pan drippings.

You can make broth from a frozen turkey, but you may have a few problems: It's a giant ice cube. You will have difficulty bringing the pot to a simmer or boil until it's thawed out.

Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

The main difference between stock and broth starts with the primary ingredient. Stock is generally made from bones, and broth is generally made from flesh.

BUT: The sign of the 'jelly' is what lets you know you've cooked the bones long enough, you've not used too much water, and you've used bones that have high gelatin in them. Gelatinous bone broth is the visual sign (when it's wobbly once cooled in fridge) that you've got a great amount of gelatin in there.

Can you overcook turkey stock? Yes, the culprit is high heat. A really long simmer time (even up to 4-5 hours) is totally fine, as long as it's a gentle simmer and not a fast boil. High heat deadens the flavors of all those wonderful herbs.

Thanksgiving is just around the corner, meaning that TURKEYS are in season! Yay! I love turkey stock. It is more robust in flavor than chicken stock, but not quite as intense as beef stock.

You absolutely can use chicken broth or bouillon cubes. I'd go easy with the bullion though, it's usually salty. A couple of tips though: Start by searing the meat well on all sides to develop color and flavor. You'll also leave some fond in the pot, which you'll lift off and infuse into your cooking liquid.

Recipes that instruct you to cook your turkey covered will often tell you to add a cup of liquid (water or broth) halfway through roasting. That liquid will gently steam your bird. Just make sure you uncover the lid about 30 minutes before the turkey's done roasting so the skin has a chance to get crispy.

Here's an easy, reliable way to ensure a moist and flavorful turkey... simply pour the herb-seasoned chicken stock over the bird, then baste with the pan drippings while it roasts. When the turkey is done, use a bit more stock to make a quick and savory gravy.

Should you put chicken stock in bottom of turkey pan? ›

Add about 1/2 inch of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate about whether basting does anything, but it's part of the tradition).