Instant Pot Turkey Bone Broth
Instant Pot Turkey Bone Broth. Using your leftover roast turkey as well as a few kitchen staples, Instant Pot Turkey Bone Broth is not only a great way to make use of leftovers, but perfect for your gut health too.
Cook your roast turkey as usual and after cooking reserve your turkey carcass and the cooking juices from the bottom of your turkey roasting tin and place into a large zip loc bag. Fridge until the following day.
Place into the Instant Pot inner pot, diced celery, peeled garlic cloves and a peeled and diced red onion. Sauté for a couple of minutes with extra virgin olive oil, or until the onion has softened.
Thickly slice the lemon.
Add all the other ingredients apart from the turkey carcass.
Load up the turkey carcass bones on top and place the lid on the Instant Pot.
Set the valve to sealing and cook for 2 hours on manual pressure.
Manually release pressure when it beeps and allow it to cool for a few minutes so that its not too hot to handle.
Using a sieve (or the sieve and bowl method like we ddrain the carcass so that you are left with the liquid below.
1Drain a second time with a thinner sieve to get rid of any of the super tiny bones.
1Serve as you wish.
We used Bouquet Garni for seasoning our turkey bone broth. This is a fantastic choice as everything is mixed already and it speeds up your time.
For the best results, taste and natural taste we recommend an organic apple cider vinegar.
With the garlic we recommend using a whole garlic bulb, peeling the cloves and then sautéing the garlic cloves whole.
Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 231mg | Fiber: 4g | Sugar: 2g | Vitamin A: 730IU | Vitamin C: 8.9mg | Calcium: 165mg | Iron: 6.2mg