Active Time

　　20 minutes

　　Total Time

　　2 1/2 hours

　　This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click hereenter link description here.

　　

Ingredients

About 2 1/2 quarts

　　Backbone, breastbone, wing tips, neck, and giblets from a 15-17-pound turkey

　　2 tablespoons nonfat dry milk powder (not instant; optional)

　　1 large carrot, coarsely chopped

　　1 large onion, coarsely chopped

　　

Special equipment:

A 6-qt. pressure cooker

　　

Step 1

Preheat oven to 400°F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40–50 minutes.

　　

Step 2

Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.

　　

Step 3

Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.