Skip to main content

Power Pressure Cooker Turkey.


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.

Ingredients:
5 lb turkey breast
1/2 medium Vidalia onion
2 carrots
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.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large pi…