I finally broke down and tried something new. Several of my friends and co-workers have been raving about their pressure cookers. I even have a friend who has written an excellent cookbook for using one. I, on the other hand, have resisted the urge to break from the traditional ways of cooking.
The other day while helping a customer at work, I was walking down the kitchen ware aisle, and noticed a cooker on clearance. The price was too good to pass up. It followed me home, at least that's what I told my wife.
The big decision, what to make for its maiden cook. A search of the freezer revealed not many choices. Rib roast, New York strip, a couple of fillets and a T-bone, none of which would be good in a pressure cooker. Then I saw it, buried in the back, a turkey breast. A quick Google search showed several recipes for cooking the breast from frozen to plate in 50 minutes. Perfect.
5 lb turkey breast
1/2 medium Vidalia onion
2 stalks celery
4 cups low sodium chicken stock.
2 cloves garlic minced
Season as you would if roasting the traditional way. (I cook without salt when possible.)
Place a trivet in the bottom of your pressure cooker. Add all the ingredients, seal the top, and cook for 50 minutes. Allow a natural release of steam and carefully remove lid. Using care, remove turkey with two large forks, remember it is extremely hot. Leave juices and vegetables in pot.
All to cool about 10 minutes, then slice and enjoy.
As an added bonus, return the carcass to the cooker and cook another 40 minutes, to create the best broth for making gravy. Allow a natural pressure release and strain. The broth is now ready to use.