Name: Thanksgiving Turkey and Gravy
Prep time: 35 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 bone-in turkey breast (4 1/2- to 5 pound); 4 teaspoons poultry seasoning; 3/4 teaspoon fine sea salt; 1 cup low-sodium chicken broth; 2 tablespoons unsalted butter (melted); 2 tablespoons all-purpose flour; 2 tablespoons heavy cream (optional)

Thanksgiving Turkey and Gravy

By :The Instant Pot College Cookbook by Julee Morrison

If you can’t go home for Thanksgiving, you can still prepare a delicious dinner for your friends, starting with a perfectly cooked turkey breast and irresistible gravy. Get your friends to make a few side dishes, and finish the feast with Pumpkin Pie. Who knows? Maybe a new tradition will be born.

Course

Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Turkey Breast

Prep Time

35 minutes

Cook Time

30 minutes

Servings

4 servings

Ingredients

1 bone-in turkey breast 4 1/2- to 5 pound
4 teaspoons poultry seasoning
3/4 teaspoon fine sea salt
1 cup low-sodium chicken broth
2 tablespoons unsalted butter melted
2 tablespoons all-purpose flour
2 tablespoons heavy cream optional

Course

Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Turkey Breast

Prep Time

35 minutes

Cook Time

30 minutes

Servings

4 servings

Ingredients

1 bone-in turkey breast 4 1/2- to 5 pound
4 teaspoons poultry seasoning
3/4 teaspoon fine sea salt
1 cup low-sodium chicken broth
2 tablespoons unsalted butter melted
2 tablespoons all-purpose flour
2 tablespoons heavy cream optional

Instructions

PREPARE THE TURKEY.

Pat the turkey breast dry. Mix together the poultry seasoning and salt. Rub about half of the mixture on the skin and in the cavity on the underside of the breast; reserve the rest.

PRESSURE COOK.

Pour the chicken broth into the inner cooking pot. Place a trivet in the pot. Place the turkey breast, skin-side up if possible, on the trivet. Lock the lid into place and turn the valve to “sealing.” Select Pressure Cook or Manual and adjust the pressure to High. Set the time to 15 minutes. When cooking ends, let the pressure release naturally for 8 minutes, then turn the valve to “venting” to quick release the remaining pressure. Unlock and remove the lid.

ROAST THE TURKEY.

While the turkey pressure cooks, preheat the oven to 400°F. Mix the remaining seasoning mixture with the butter. When the turkey is ready, remove it from the pot and place it, skin-side up, on a rack set over a rimmed baking sheet. Brush the turkey skin with the seasoned butter. Roast the turkey for 10 to 15 minutes, until the skin is browned and the interior temperature reaches at least 155°F.

MAKE THE GRAVY.

While the turkey roasts, remove the trivet from the inner cooking pot. Remove about 1/2 cup of the looking liquid and leave the rest in the pot. Select Sauté and adjust the heat to Medium. In a small bowl, stir together the flour and the 1/2 cup cooking liquid. When the liquid in the pot is simmering, gradually stir in the flour mixture. Cook for 3 to 5 minutes, until the gravy comes to a boil and is thickened. For a creamier gravy, stir in the optional cream.

FINISH THE TURKEY.

When the turkey is done, remove it from the oven and let it rest for about 10 minutes before slicing.

The Instant Pot College Cookbook by Julee Morrison

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs. Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love. Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post. Find Julee online at MommysMemorandum.com. Book description: The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals. Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals. From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu. The Instant Pot® College Cookbook includes: • Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ. • 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! • Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets. Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.