Turkey Breast and Gravy
SERVES: 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 35 MINUTES
WHY THIS RECIPE WORKS With the help of a pressure cooker, we found we could make a juicy turkey breast and classic gravy in just 35 minutes of pressurized cooking time followed by a brief simmer. We browned the turkey breast to create some fond to flavor the sauce, then added our aromatics. We stuck with the classics: onion, carrot, garlic, and sage, plus white wine and chicken broth for the liquid. While the turkey rested, we cooked down the sauce and added butter and seasoning to finish. See the Test Kitchen Tip and Troubleshooting that follows the recipe.
INGREDIENTS
|
1 |
(6-pound) whole bone-in turkey breast, trimmed |
|
Salt and pepper |
|
|
2 |
tablespoons unsalted butter |
|
1 |
onion, chopped fine |
|
1 |
carrot, peeled and chopped coarse |
|
1 |
garlic clove, peeled and smashed |
|
1½ |
teaspoons dried sage |
|
3 |
tablespoons all-purpose flour |
|
¼ |
cup dry white wine |
|
2 |
cups low-sodium chicken broth |
|
1 |
bay leaf |
1. BUILD FLAVOR: Pat turkey breast dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in pressure-cooker pot over medium-high heat. Brown turkey breast, skin side down, about 5 minutes; transfer to plate.
2. Add onion and carrot to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth and bay leaf. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Place turkey, breast side up, in pot with any accumulated juices.
3. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Transfer turkey breast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Strain cooking liquid through fine-mesh strainer set over large bowl. Return liquid to pot and use large spoon to skim excess fat from surface. Bring liquid to simmer over medium heat and cook until thickened and measures 2 cups, about 15 minutes. Off heat, whisk in remaining 1 tablespoon butter and season with salt and pepper to taste. Carve turkey breast and serve with gravy.