Instant Pot Turkey Back Broth. A big batch of pressure cooker broth for Thanksgiving, made with a pack of turkey backs.
I need a lot of broth for Thanksgiving. It’s a key ingredient in my gravy and stuffing recipes, so I like to make a big batch before the big day. The problem is finding the bony castoffs that make the best broth. I usually wind up making chicken broth, because I can get cheap packs of frozen chicken backs from my local grocery store.
So, imagine my delight when cryovac packs of frozen turkey backs showed up next to the chicken backs. They are exactly what I need to make Thanksgiving turkey broth ahead of time.
This recipe is a cross between my turkey bone broth (which uses the leftover carcass from a Thanksgiving turkey) and chicken back broth (which uses chicken backs, obviously.). If you only need enough broth for a serving of gravy, try my turkey giblet and wing broth.[feast_advanced_jump_to]
Turkey backs: My local grocery store carries frozen turkey backs in the meat department. If you can’t find backs, you can substitute turkey wings. Drumsticks have too much meat and not enough bone, so they aren’t an ideal substitute, but they’ll work in a pinch. If you’re stuck, you can use chicken backs, which are easier to find…but that’s a different recipe.
Onion, Celery, Carrot: I like a mix of all three vegetables in my broth, but when my pantry is running low, I’ll skip the carrot and/or celery. I like the sweetness that an onion adds to the broth, but if I’m out, I’ll substitute two cloves of unpeeled garlic.
This recipe scales down easily – cut everything in half if you don’t need as much broth, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.
Turkey backs are an underutilized but incredibly flavorful part of the bird. While turkey breast may be the leaner more popular option, the back contains a good amount of meat, collagen and fat to make it worth cooking. With the right techniques, turkey backs can impart rich, savory flavor to soups, stews, broths, and more. Read on to learn all the tips and tricks for getting the most out of these turkey parts.
The turkey back refers to the rear portion of the bird containing the spine, ribs, and surrounding meat and skin It has a higher concentration of connective tissue, fat, and collagen than the breast When cooked properly, this translates to more intense turkey flavor and succulent texture. The bones can be used to make stock, while the meat works well in slow braises, soups, sandwiches and other dishes. Turkey backs offer an affordable and nutritious alternative to pricier cuts.
Benefits of Cooking With Turkey Backs
- Inexpensive source of delicious turkey flavor
- Contains natural collagen for rich, silky texture
- Excellent for making turkey stock and broth
- Provides meat for casseroles, soups, sandwiches
- Makes use of often discarded turkey parts
- More fat and flavor than breast meat
Preparing and Handling Turkey Backs
Proper handling and prep ensures turkey backs cook up moist and tender. Here are some tips:
- Select fresh, high quality turkey backs without defects or foul odors
- Rinse well and pat dry
- Trim off any feathers or excess fat/skin
- Cut into smaller sections if needed for better cooking
- Refrigerate immediately and cook within 1-2 days
Always thaw frozen turkey backs fully in the fridge before cooking. Removing the neck and giblets first makes for easier prep later.
Cooking Methods for Turkey Backs
There are several excellent options for cooking turkey backs to maximize moisture and flavor.
Braising
Braising is one of the easiest and most foolproof cooking methods. It helps break down connective tissue for tender, fall-off-the-bone meat:
- Sear turkey backs in a hot pan with oil to caramelize the exterior.
- Add broth, wine, tomatoes or other braising liquid.
- Simmer gently until very tender, about 1-1.5 hours.
- Shred meat and use in other dishes.
Oven Roasting
Low, slow roasting gives incredible rich, concentrated flavor:
- Pat turkey backs dry and coat with oil, salt, pepper and herbs.
- Roast at 300°F for 2-3 hours until deeply browned.
- Let rest 10 minutes before pulling meat off bones.
- Make gravy from the flavorful pan drippings.
Grilling
The high heat of the grill imparts delicious smoky notes:
- Brush turkey backs with oil and season as desired.
- Grill over medium indirect heat for 15 minutes per side.
- Slice or shred the fully cooked meat.
Slow Cooker
A slow cooker makes turkey backs fall-off-the-bone tender with no work:
- Place seasoned turkey backs in slow cooker with veggies and stock.
- Cook 8-10 hours on low until incredibly tender.
- Shred meat and use in chili, tacos, soup etc.
Sous Vide
This hands-off cooking method keeps turkey backs super moist:
- Season turkey backs and vacuum seal in bags.
- Cook for 24 hours at 165°F.
- Chill, then shred meat.
Smoking
Adding aromatic smoke makes turkey backs even more savory:
- Brine turkey backs overnight to infuse flavor.
- Smoke at 225°F for 4-6 hours until fully cooked.
- Pull tender meat for sandwiches or salads.
Flavorful Seasonings and Recipes
Turkey backs pair well with lots of herbs, spices and other ingredients. Try rubbing with:
- Olive oil, salt, pepper, garlic, thyme
- Sweet and spicy barbecue sauce or rub
- Chili powder, cumin, oregano, cayenne
- Mustard, rosemary, sage
Incorporate cooked turkey backs into:
- Hearty bean or lentil soups
- Turkey back shepherd’s pie
- Tortilla turkey back soup
- Turkey pot pie with biscuit topping
- Smoky turkey back chili
- Crispy turkey carnitas street tacos
- Shredded BBQ turkey back sandwiches
- Turkey jambalaya
Don’t forget the bones! Simmer to make your own turkey broth or stock.
Storage Tips
Properly stored, cooked turkey backs last 3-4 days refrigerated or 2-3 months frozen. Reheat gently before serving. Raw turkey backs keep 1-2 days in the fridge. For best quality and food safety, cook turkey backs within that timeframe.
With their rich flavor, turkey backs deserve more time in the spotlight. Follow these tips on selecting, preparing and cooking turkey backs using methods like braising, roasting, grilling or smoking. Then incorporate the succulent, savory meat into soups, stews, tacos, pot pies and other delicious dishes. Don’t throw out those turkey backs – with a little TLC they become incredibly delicious.
Instant Pot Turkey Back Broth
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5 from 2 reviews
- Author: Mike Vrobel
- Total Time: 1 hour 50 minutes
- Yield: 8 cups of broth 1x
Instant Pot Turkey Back Broth. A big batch of pressure cooker broth for Thanksgiving, made with a pack of turkey backs.
- 2 pounds turkey backs (about 4 backs)
- 1 medium onion, peeled and halved
- 1 stalk celery, broken into pieces
- 1 carrot, scrubbed
- 4 sprigs fresh thyme
- 1 teaspoon fine sea salt
- 8 cups of water (or to cover, or to the max fill line of the PC)
- Everything in the pot: Put the turkey backs in an Instant Pot or other pressure cooker. Add the onion, celery, carrot, thyme, and salt to the pressure cooker pot, then add the 8 cups of water.
- Pressure cook for 1 hour with a Natural Release: Lock the lid. Cook on high pressure for 60 minutes in an Instant Pot, electric, or stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally – at least 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.
- Strain and save the broth: Scoop as much of the solids out of the pot as you can with a slotted spoon and discard. Strain the broth through a fine mesh strainer. Refrigerate the broth for up to 3 days, or freeze in 2-cup containers for up to 6 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Turkey Backs – Cooking on the Fry 28
FAQ
What are turkey backs used for?
The back. A turkey back is mostly skin, bones, and cartilage, but it still has a vital, if sometimes overlooked, purpose: turkey stock. Normally, the back cooks with the rest of the bird, so people have to use other stock, usually store-bought, to fulfill their gravy needs.
What to do with a turkey back?
A turkey carcass is what’s left after you finish a whole turkey. Instead of throwing the carcass away, some people like to use every bit of the bird by making stock or soup. The bones and remaining scraps of meat add rich flavor to the broth, ensuring you get every bit of deliciousness out of your holiday dinner.
Can you eat turkey back?
Cooked turkey may be eaten cold or reheated. Set the oven temperature no lower than 325 °F. Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.