When you need broth for Oyster Cornbread Dressing or for injecting into the turkey to get moist meat, you can use the neck and whatever scraps of poultry you have to make a flavorful broth. Making turkey broth in the Instant Pot makes it even easier.
My mother used to make her own stock for the gravy with the turkey neck, but it didn’t seem to have much flavor. This was because she was cooking on the stovetop and didn’t have the time to spend for the broth to get that good flavor. She had a pressure cooker earlier but we were both afraid of it when it exploded spaghetti with red sauce all over the kitchen walls and ceilings when we lived in Germany – it didn’t make it back stateside.
I’m not much of a gravy person, but I do like the inject my turkey with good broth and I like to use my own broth for making the dressing. The boxed and canned broth always seems very salty. Because you are putting the ingredients in the Instant Pot, you don’t need salt to concentrate the flavor, the pressure does that.
I keep a bag of vegetable discards in my freezer, onions skins, celery tops and bottom, carrot peels, etc. I have another bag where I put poultry parts, like chicken wingtips. Those make great additions to the broth and help the landfill.
I recommend straining the broth with some cheesecloth before using it. That way you can get a nice clear broth that looks great in soup and you won’t have any sticking when trying to inject it into your poultry. You can find cheesecloth in your local supermarket or cooking store. There is a link to the product on Amazon in the recipe and that’s convenient, too.
- 1 turkey neck
- 1 celery bottom and leaves, only discarded
- 1 onion, only discarded root and skins
- 2 cloves garlic, broken up