TURKEY BONE BROTH GRAVY RECIPE RECIPES

Steps:

• If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
• Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
• Place the trivet in the Instant Pot pan and pour in the chicken broth.
• If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
• Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
• Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
• Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.

Steps:

• Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
• Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
• Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.