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Author Topic: Turkey Breast---Pressure cooker  (Read 2210 times)

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Offline Elkhound

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Turkey Breast---Pressure cooker
« on: December 28, 2015, 08:09:43 am »
Take a lemon.  Pierce it with a toothpick several times and insert a clove into each hole.  Slice a slit in the rind and insert a stick of cinnamon.  Set aside.

Chop up an onion, a couple of peppers, and a couple of sticks of celery.  Add a tablespoon of chopped garlic.

In the bottom of the pressure cooker, heat 1/4 cup of olive oil until it starts to smoke.  Add onion mixture and cook, stirring constantly, until onions are limp. 

Unwrap turkey breast and pat dry.  Place in cooker, breast side down.  In the cavity of the breastbone, place lemon, a stick of butter, and whatever herbs/spices you want to use.   

Pour a bottle of dry white wine (pinot grigio, chardonnay, sauvingion blanc; reisling or moscato would be too sweet) over.  Seal down lid and bring to pressure.  Lower heat and let process 50-60 minutes. 

Release pressure using the cold water method.  Remove lid carefully when all pressure has been discharged.  Remove lemon and other contents of cavity and discard.  Carefully lift turkey breast out of cooker and place on platter.  Cover with foil to keep warm.

Pour remaining contents into a blender and puree.  (If you have a stick blender, use that.)  Return to pot and bring to a boil.  In a small jar, place 2 T flour, cornstarch, or tapioca powder with one cup water or (butter)milk.  Cover and shake.  Add to pot and stir vigorously.

Carve and serve with gravy and your favorite sides.  NOTE: The breast will NOT come out of the pot neatly; if you are serving this to company, carve in kitchen and bring already sliced to table.

Offline DesertRose

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Re: Turkey Breast---Pressure cooker
« Reply #1 on: December 28, 2015, 09:25:29 am »
That sounds yummy and I got a shiny new pressure cooker for Christmas!  :)
"If having a soul means being able to feel love, loyalty, and gratitude, then animals are better off than a lot of humans."

James Herriot (James Alfred "Alfie" Wight), when a human client asked him if animals have souls.  (I don't remember in which book the story originally appeared.)

Offline Elkhound

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Re: Turkey Breast---Pressure cooker
« Reply #2 on: December 28, 2015, 12:26:27 pm »
That sounds yummy and I got a shiny new pressure cooker for Christmas!  :)

Be sure it is big enough!  I'm sure you know not to fill it more than 2/3 full.

Last night I did lamb shanks; essentially the same, except without the lemon, different herbs/spices, and red wine.  Also, only about 20 minutes.

 

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