Turkey bone broth is not only delicious, but it’s super nutritious and healing as well. It’s also super easy to make and much cheaper than buying canned broth. As with all homemade bone broths, turkey bone broth contains all kinds of minerals such as calcium, magnesium, phosphorous, silicon and many trace minerals that are so good for our bodies. The gelatin in bone broth helps heal your gut and is also great for your hair and nails. The glucosamine helps with inflammation and joint pain. Bone broth also has special medicinal properties that help your body fight viruses and infections. The very best way to get all the healing benefits of bone broth is to make your own. Canned broth just doesn’t have the nutritional properties that real, whole bone broth has.
To make a really great, nutritious bone broth, you have to cook the bones a long, long time in order to get all the “goodies” out of them. The most efficient way I’ve found to make bone broth is in an electric pressure cooker. I use an Instant Pot pressure cooker, and highly recommend this brand.
With my Instant Pot electric pressure cooker, I can make a huge pot of turkey bone broth in 2 hours. Before I bought the Instant Pot, I used a slow cooker and had to cook the bones for a minimum of 16 hours to get the same quality bone broth. The pressure cooker takes less time because the food is under tremendous pressure. The pot is sealed so tightly that all the nutrients stay in the pot too! When cooking in a slow cooker or on the stove top, many nutrients escape with the steam. In the pressure cooker, there is no escape!
How to Make Turkey Bone Broth in the Instant Pot
After enjoying a nice fresh, all-natural turkey for Thanksgiving, I always take all the meat off the carcass and save the big bones for bone broth. I either freeze the broth in order to use it for future cooking, or make a big pot of turkey bone broth soup! It’s so quick and easy to make healthy turkey bone broth in an electric pressure cooker.
Here’s how I make turkey bone broth in my Instant Pot:
- 1 Turkey carcass, cleaned of most meat
- Filtered water
- 1/2 tsp sea salt
- After finishing off your turkey, pull remaining meat off the bones.
- Break the carcass in two or three pieces and insert it into the instant pot. Add remaining bones.
- Add filtered water to cover most of the bones. Do not fill the pot more than 2/3 full.
- Add salt and stir.
- Put lid on Instant Pot and set for high pressure for 120 minutes.
- When done, turn off pot and let it depressurize naturally. I normally make mine in the evening and let it depressurize and cool all night.
- After depressurized and cooled, remove bones and discard.
- Strain remaining liquid into another container to remove small bits of bone.
- If desired, chill broth in refrigerator for several hours in order to remove fat on top.
- Broth is now ready to use!