How to cook a Turkey in a Pressure Cooker
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- Опубликовано: 23 дек 2016
- I love turkey, but I'm always in a hurry.
Turn that all day special event into a faster meal, and it's NEVER dried out.
Turkey, small, or partial. Turkey breasts or half a turkey.
2 tbsp Butter soft
Fresh Sage
Fresh Tarragon
Fresh Thyme
Fresh Rosemary
Meat Thermometer
Gas Torch (I used a propane shop torch)
There are a lot of time, and I have no doubt a thinner turkey breast would cook in half an hour, but this monster was very very thick (see the slicing at the end). Even so 75 minutes of cook time is a really fast bird.
The torch browning brought out some nice colour, overall it was incredibly juicy with great flavour. I use the exact same recipe when I oven bake a larger turkey, but for smaller gatherings a 5-6lb turkey breast like this works really well.
Check out my review and getting started for this pressure cooker at.
• Pressure Cooker Review...
Check out my whole chicken video for a smaller bird and browning in the pot. • How to Cook a whole Ch...
Great demo! It looks delicious, and I can't wait to give it a go. Thank you.
No muss no fuss. Love how you mix all the herbs, butter and seasonings on your cutting board. No messing around with extra bowls for you. Saves on clean up.👍🤣
Yes it does, it's also a nice way to mix up garlic spread for garlic bread.
Looks great browned
The Turkey looks like he's asking for our help. To take him out of his misery. He still looks partially alive! 😁
Great video
This is the best video on pressure cooking a turkey. I have looked too. We are spending our Thanksgiving this year in our RV for a little adventure. I am following this video and adding my own seasoning. Thanks!
Thanks Tony, I appreciate that. What sort of seasoning mix do you make up I'd love to try it!
My mother's recipe. Same as yours under the skin with extra sage as a dry rub. I also use a whiskey glaze. I am trying your recipe now with a 5.5 lb whole chicken to test out the Instant Pot for the first time. I am pressure cooking it at 33 minutes due to size. Would you say that is about right?
That's what most sites recommend if you do a natural release which allows for a bit more cooking. I'd test with a meat thermometer just to be sure. There are variations in every pressure cooker. Let me know how it turns out!
First try was kind of a win. I ended up natural releasing with a cook time of 33 minutes. When I took the bird out, I noticed there was blood in the cavity. But It was my fault. I forgot to take out the chicken innards PLUS I had it stuffed with half an onion. I ended up putting it back in for 3 minutes, plus an additional natural release. The breast portion was very tender! I think next time I will try a turkey breast instead of a whole chicken.
Excellent, good job on your start with a pressure cooker. Turkey breast can be really thick, so watch that too.
oops, I just realized I was posting from my kids channel, sorry. (unless you want to check out hatchimals)
Thank you. I would suggest a rack with handles that fits in your pot so that it is much easier to pull out. Like the herbs
Never used Rosemary in turkey. Might have to pluck some from the garden :) I would also like to know what kind of knife you recommend.
Matt your turkey breast looks really delicious the herb butter is awesome I would have finished it under the broiler.
Broiler would work, but it only hits the top. Convection broil might be a bit better, I'll have to try that.
Torch gets everywhere, and it's fun!
Why didn’t you use sauté to brown. And why didn’t you add broth or water
I think I would put the thing on high and brown it on both sides fist in the instant pot and then pressure cook..... That blow torch thing is a little two much for me.........
You're making a turkey in your pressure cooker; wow that's extreme biochemistry!
Ur a genius bra
Using a harbor freight weed burner (flame thrower) does a much better job in a fraction of the time.
Throw it on the grill because its some serious heat best done outdoors - lol.
I use mine for all my sous vide steaks and it works amazingly well and, unlike a small torch like that, there is no risk of imparting the dreaded "torch taste" into the meat.
I got the idea from Guga (sous vide everything) and haven't looked back.
Loved your herb butter under the skin idea!!
Never thought of a weed burner... too bad no harbour freight in Canada, that place has so much stuff.
I'll do this in my 6 quart Farberware.
You can also use an electric heat gun
A little slather of Kitchen Bouquet on the skin, and pop into the oven for 10-15 mins, and it will add a rich browning color.
I'm not familiar with Kitchen Bouquet, but some sort of seasoning and oven browning should work out really well.
Love the idea of cooking turkey in a pressure cooker. I have ONE suggestion, albeit an important one. Roll up your sleeves Doll! It's a big cross-contamination issue when your cuffs are touching raw poultry and then you're still wearing the same shirt later handling the cooked poultry. I know you're working fast for the video, but take the second to disinfect. I don't want you getting sick and it's important to set a healthy example for your viewers. Keep cooking, keep creating, I'll keep watching!
Sarah Alexandre that drove me crazy too
Sarah Alexandre ii
and take the rosemary leaves off the stems, you don't use the stem!!!!
You must get sick a lot.
My thoughts exactly, I was going to leave a comment about it , thanks.
So 1-1/2 hrs
I season mine similarly to how you do (but use dry herbs) but I also throw onion, celery, and carrots in the pressure cooker with the turkey. I have no clue if it adds any flavor or benefits. I love the blow torch idea. I try to finish meat off in the convection oven but the blow torch looked like a better idea. I also wonder, if you added more liquid, maybe it would have been done in 35-40 minutes instead of 75.
How many pounds was the turkey and what size pressure cooker did you use?
6qt pressure cooker which is the "standard" size for electrics in North America. I don't remember the size, but it was pretty small. About the size of a larger chicken more than a turkey.
That's a sick looking Turkey. Send the Turkey to Florida for a nice tan.
😂🤣🤣🤣🤣
165, not 180...
That breast is oversized for that countertop appliance. 😂 I did an unstuffed 10 lb bird in a 10 QT Stovetop pressure cooker in 50 mins (Cuisinart 10 QT). Then 15 mins in an airfryer (NutriChef PKAIRFR48 Air Fryer) with extension ring to give it a crisp outside browning yet leave the bird moist.
The trick to do stuffing in a pressure cooker is put it in a pan UNDER the bird, NOT IN the bird. If you put it in the bird, the insides won't cook evenly even after 3+ hours. So I put it in a deep dish pie pan and place the bird on top of the stuffing. The water goes in the pot but not in the pan where the stuffing sits. As it cooks the water will end up in the pan but as drippings off the bird which gives it the same as cooked in the bird taste.
The general rule is 5-mins per pound for Stovetop pressure cookers, but countertop appliances that jumps to 10-mins per pound. My stovetop cooker has a 2-level pressure switch to adjust for higher altitude cooking. I set it for the low pressure setting when doing birds and roasts, but high for potatoes, yams, chestnuts and stews including curry dishes. I can even do restaurant quality congee in only 20 mins under high pressure.
No salt?? :(
you dont need to put salt in turkey or chicken because they freeze it in a water salt solution. Look on the package they have a huge amount of sodium injected into the meat. Unless of course you get a salt free which have only found at costco.
Please, put your sleeves up when cooking!!!! Salt all your foods, unless you are on a low sodium diet
Ive always heard 45min min
This was a small turkey, but it isn't a problem it won't dry out. Get a meat thermometer, they're really cheap and "better safe than sorry"
7 minutes per pound, natural steam off and put in your air fryer for 10 minutes at 400F
Oh no .... why didn't You roll up Your sleeves brother,?
At 4:06, I'm calling the Health Department and JESUS🤷🏽♀️🤦🏽♀️
Normally when I cut out the handwashing it's not quite so transparent. I don't think people want the video 2x as long because I spend half of it washing hands, but I understand the concern if it looks like I'm not watching my hands.
Matt in the Kitchen I was just kidding about calling, but I do think that you should include the washing of your hands in the videos... Overall, great video...
I really do appreciate the feedback, it does make my videos better. I'll try to ensure a better balance between annoyance and food safety.
Matt in the Kitchen 😊 Awesome
What size is your cooker & how many lbs is the turkey breast?
What? 180 degrees is too high. 165 degrees is the correct temperature. Don't use those as a guide. I use a wireless thermometer for correct temperature.
It dont look done
Use a meat thermometer. It does look a little pale, so I really do recommend browning, either with a torch, electric heat gun, broil setting etc.
lol....leave the cooking to other people that don't use the "it don't look done" method
I give u E for effort, pressure cooking isn't for alot of recipes
Omg you didn't wash it in lime and vinger. Gross.
Or just boil a turkey breast.
Then not enjoy it.
Order chinese or pizza instead.
🤮