The Instant Pot Turkey Breast was so juicy and delicious; I hope you’ll try that version if you’re an Instant Pot fan! And even though this recipe is filed with theHoliday Recipes, both Slow Cooker Turkey Breast and Instant Pot Turkey Breast are easy enough to make any time you’re ...
I makeInstant pot stockwith the turkey bones (and I usually freeze the carcass) when I have time. It is a luxury to have homemade stock to make soup out of when January hits. What do you put in your turkey salad recipe? How do you deal with the leftovers? Thanks for sharing! Ingre...
Learn how to make turkey stock using the leftover bones, carcass, neck, and giblets from your Thanksgiving turkey. Use it to make nourishing soups and stews or freeze it for later. View this recipe I hope this list convinces you that the best part of having a ton of extra food is tha...
I like to plan on about 1 pound of turkey per person (why so much? You’ll end up with a lot of weight that’s not consumable like bones which you can use to make broth). If no one likes the dark thigh meat then you’ll want to plan on more. ...
in the instant pot and top with water until fully covered. Set Instant Pot to “soup” setting and adjust time to 25 minutes. Allow for slow release for roughly 20 minutes and then quick release the remaining time. Remove and strain carcass and once cool separate turkey meat from bones. ...
1 14-16 lb turkey , thawed with giblets, neck, and tailpiece removed wet or dry turkey brine (recipes here) , if doing a wet brine 3 carrots , cut into 1-2 inch pieces 3 celery stalks , cut into 1-2 inch pieces 1 onion , cut into ⅛s 1 head of garlic , halved 8-10 sp...
Cut all the way up until the turkey is split up to the neck. Push the turkey open slightly and then repeat on the other side, carefully cutting alongside the other side of the backbone. This side may be a bit trickier, so go slow. Trim off any excess fat or skin you might see. ...
1 to 3 days Before Roasting: Remove the neck and giblets from the turkey and discard or save for gravy. Brine the turkey, using either a wet brine or a dry brine (wet brine goal is 12 to 24 hours; dry brine goal is 24 to 48 hours; ANY brining is better than none).** 1 Day ...
For extra flavor, brown the neck and backbone pieces in a small amount of oil or butter before adding the broth. If you find it difficult to crack the bones, try standing on a stepstool. A 10- to 12-pound turkey is the best size for spatchcocking and should fit in a half-sheet pan...
Sometimes I add just a little cider vinegar, as my grandma said that helps to leech out the calcium from the bones, but that may well be an old wive's tale... I like using the crock pot for stock over using a pot on the stove because I am always having to monitor the heat, ...