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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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November 21 2018

Instant Pot Turkey Bone Broth

By Editorial Team
12 Comments

At the end of the big meal when the bird has been carved for leftovers, we’re left with what could become a source of literal Primal gold—the skin, bones and gristle of the carcass. With just 5 minutes of preparation and a mere 45 in the Instant Pot, you could enjoy several jars of prime turkey bone broth for future soups, stews, sauces or just plain sipping on a cold morning.

Plan now so you’ll be ready to take full advantage of tomorrow’s golden opportunity with this simple recipe.

Ingredients:

  • Turkey Carcass (use what you can for the size of your Instant Pot)
  • Water
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 2 sprigs of thyme (optional)
  • 1 sprig of sage (optional)
  • 1 sprig of rosemary (optional)
  • 1/3 white onion
  • 1 large carrot, chopped
  • 2 stalks celery

Instructions:

Put turkey carcass, herbs, salt, pepper and vegetables in the Instant Pot. Add water until approximately 2/3 full. Cook for 45 minutes on manual high with vent closed. Strain the broth through a colander and jar the broth. Store in the refrigerator.

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12 thoughts on “Instant Pot Turkey Bone Broth”

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  1. Why only 45 minutes? Doesn’t it take much longer to actually extract the minerals and collagen from the bones? This sounds more like regular broth.

    1. You don’t need to cook broth for hours or days on end to get good collagen. Also, the idea that long simmering will extract copious amounts of minerals from the bones has been debunked through lab tests, although the myth refuses to die. Bone broth actually isn’t any more nutritious than “regular” broth, although both are healthful.

      Forty-five minutes in an Instant Pot, which is a pressure cooker, is actually equivalent to several hours of simmering on the stove. My only quarrel with this recipe is that it takes fresh meat, bones and appropriate veggies to get a broth that’s full of flavor. While making broth with only a precooked carcass might be thrifty, I’ve always found it to be too lacking in flavor.

      1. Thank you for the feedback, Shary! I didn’t know the Instant Pot is a pressure cooker. I was thinking of a traditional “slow cooker”.

  2. What if I don’t have an instant pot? Can I simmer it all in a big pot on stove? If so, how long would you suggest?

    1. Of course you can. Three or four hours should be sufficient. For ideas, take a look at Ina Garten’s recipe (online) for chicken broth. You can do the same with turkey, but you don’t need to make such large portions. For better flavor, try adding raw pieces of chicken and some root veggies to your turkey carcass.

  3. I do this every year but I can my broth to enjoy throughout the year. I used to freeze it but my freezer became overburdened with all the various frozen broths so I started canning. Excellent use of the turkey carcass

  4. Mmmm. Bone broth. Giggly Wiggly Collagen. Woohoo! The Instant Pot is king. I’ve done bones for 8 hours adding only garlic, onions, salt and pepper for the final hour. It’s the way to go. And plenty of flavour too!

  5. Through lots of batches of broth, both conventional (on the stovetop) and in a pressure cooker, I’ve come to believe simpler is better.

    I just throw the turkey carcass in the IP, add a tablespoon of vinegar and a teaspoon of fish sauce (for umami, tip courtesy of Nom Nom Paleo), close ‘er up and get ‘er done.

    I don’t add salt because I add it when I use the broth. And I don’t bother with vegetables because a) it adds work (and cost) to prepare and add them, and to strain them out and throw them away at the end, b) most recipes I use the broth in have veggies in them, and c) I can’t tell the difference anyway – it’s very flavorful without them.

    My two cents….

  6. I have always made stock from the turkey carcass (or any other carcass I had handy). I was taught not to add salt to it as well. You add salt and stronger seasonings when you make gravy, soup or sauces with it. I think that’s why I can still jump off of the roof of my house with no ill effects at 55 while a large percentage of the 20 & 30 somethings I know can barely walk.

  7. Salt is certainly not the enemy here. I chug down a mug or two of pre-salted bone broth every day. Granted I don’t use bone broth for anything else. There is always a jug of it in the fridge that unfortunately disappears quite quickly..

  8. I made this on Friday with all of my leftover carcass pieces and it was simple and delicious! Perfect for reheating my leftovers.

  9. Don’t you skim of the fat layer when skin is included? (Per your previous posts on hombre broth)