Yield: 1 gallon

adapted from a lifetime of experience 😊

Used Thanksgiving 2020
I save chicken and turkey scraps for this and buy a package of turkey neck parts. The recipe only makes 3 quarts, but I add a quart of water at the end. You can always use some Better than Bouillon to boost the flavor. The general ratio for bones to water is 3 lb bones/meat to 2 quarts water.

• leftover turkey/chicken carcass & misc. parts, turkey necks, wing tips, etc., about 4 lb
• 2large onions, halved then each half quartered from root to tip
• 4large carrots, cut into 3-inch pieces
• 4stalks of celery, cut into 3-inch pieces
• olive oil
• water

Preheat oven to 425°F (with convection on if you have it).

Roast turkey parts: Put all the bones and skin in a roasting pan. Meat left on the bones adds to the flavor. Break carcass apart so it fits better in the pan. Quarter the onions and add to the pan. Rinse the celery and carrot and chop into 3-inch pieces. Add to the pan and mix everything together. Drizzle with olive oil.

Roast for 30 minutes. Turn over the turkey parts and stir the veg around putting some on top of the turkey.

Roast for another 30 minutes. Mix everything around again. turning darker parts down. You are going for brown, not black.

Roast for another 20 to 30 minutes. Be careful not to let anything scorch. Remove from oven. If you have a bunch of fond (brown bits left in the pan), deglaze with a couple oz of white wine and boil for a couple minutes to cook off the raw wine flavor. Put the roasted veg and any juices in a bowl. Scrape what’s left in the deglazed pan into the veg. Refrigerate or pressure cook immediately.

Pressure cook:

Using tongs put the turkey bones, meat, skin and vegetables and 3 quarts of water in a 6-quart Instant Pot (Don’t exceed the MAX LIQUID level) and set to MANUAL HIGH pressure for 45 minutes.

Let pressure release naturally.

Remove the turkey parts to a bowl and discard the vegetables.

Add 1-quart cold water to the Instant Pot and return turkey parts to the IP. Let cool for up to an hour then if still too warm, cool in an ice bath.

Pour everything through a fine sieve into a stock pot. Chill in an ice bath, refrigerate or freeze or make gravy.