It is very simple to prepare and cook turkey breasts in the fast pot; this is a hard and juicy dish!
Use the remaining broth at the bottom to make the perfect gravy! Thanksgiving dinner has never been so simple.
Fast and juicy turkey breasts
If you have a limited time or a smaller festival celebration on the menu, skip the whole turkey and choose turkey breasts.
- It’s easy to cook and Cheaper More than a whole turkey.
- This is very suitable for dining or serving a small group of people to eat on working days.
- This turkey is in one A small part of time In a high -pressure cooker.
- There are also dripping water to make gravy (and only need a pot).
That is, the ingredients of dissolved turkey breasts
Turkey chest meat: This simple fast pot turkey breast recipe uses turkey breasts, sometimes called roasted turkey breasts. You can use Bone or boneCheck the annotation to understand the correct cooking time.
Seasoning: The flavor of the skin is matched with the onion and vanilla in the broth, adding deliciousness to the turkey breast meat. If you are willing, you can add a carrot, celery and a few garlic to the broth.
broth: Chicken or turkey soup adds flavor and provides liquids needed to produce pressure in the fast pot, which is an excellent base for gravy.
How to make it is the dissolved turkey breast
- Burning: Fry the meat of the turkey to brown to brown, and the side of the skin to get the best flavor and brown change effect (According to the recipe belowTo.
- Join the broth: Take out the turkey breasts, add the broth, and then scrape the fragments at the bottom of the quick -soluble cooker to ensure that it will not be burned.
- chef: Add the onion and vanilla to the bottom of the fast pot. Put the turkey chest on the tripod and cook at high pressure at the following time.
- Rest (& make gravy): Naturally press the pressure for 10 minutes, then open the valve to release the remaining pressure.
How long does it take to cook the turkey breast?
Fresh bone -removed turkey breasts: Cook the bone -free and chest meat for 7 to 9 minutes per pound, and then release it naturally for 10 minutes.
Holly’s turkey tips
Cooking time: The cooking time may be slightly different According to the shape of turkey breasts, the thicker and shorter turkey breasts take longer, and the thinner and flat turkey breasts will cook faster. If the things in the refrigerator are cold, it may take another one or two minutes.
Turkey breast temperature: After the cooking time is over, place the turkey breasts in a quick -soluble cooker. Do not release the pressure for 10 minutes. After 10 minutes, release the remaining pressure, open the lid, and check the temperature.
- If the temperature reaches 160 ° F to 165 ° F, remove it from the fast pot and put it on the plate for 10 minutes, and then cut it.
- If the temperature is 152 ° F to 159 ° F, cover the lid and rest for 5 to 10 minutes; the residual heat will complete the cooking process.
- If the temperature of the turkey breast is less than 152 ° F, cover the lid and cook at high pressure for 2 to 3 minutes. Since everything is already very hot, it will reach pressure soon. Quickly release and check the temperature again.
How to check the temperature: Test the internal temperature by inserting the meat thermometer into the thickest part of the breast (if you use a bone breast, stay away from the bone) and ensure that it reaches the internal temperature of 162 ° F. The temperature will continue to rise during a break.
How to make the skin crispy
In order to make the skin more crispy, the side of the turkey’s breasts with the skin is on the rest, and it is placed on a 4 -inch of the chicken for about 3 or 4 minutes. After rest, barbecue can ensure that turkey breasts will not cook too much.
That is the favorite side dish of dissolved turkey breasts
I like to boil turkey breasts with a pressure cooker, so my oven can place all the side dishes for free!
More how to cook turkey breasts
Did you make this quick -soluble turkey breast? Please leave a score and comment below!
Speed pot turkey breast
This is the juicy, tender, and perfect seasoning when this is the dissolved turkey breast!
Prevent the screen from darkening
Season with salt and pepper. Open the quick -soluble cooker and fry and add oil.
After the oil is hot, add the turkey breast, and the side of the skin is down, fry for 5 to 6 minutes or until it becomes brown.
Take out the turkey, add the broth to the fast pot, and scrape off the brown fragments at the bottom.
Put the onion slices and fresh vanilla into the broth, and then add a tripod. Put the sides of the turkey’s breasts on top of the tripod.
Set the quick-soluble cooker as “manual-high pressure”, and cook 3 pounds of chicken breasts under high pressure for 22 minutes (for other sizes, see the additional cooking time below).
After the cycle is completed, let the turkey release naturally for 10 minutes, and then release the remaining pressure.
Use thermometer to ensure that the internal temperature of turkey breasts reaches 160 ° F. Moved to the plate, stood for 10 minutes, and the temperature would continue to 165 ° F.
Make gravy
When the turkey’s chest is static, remove the broth out of the fast pot, filter and put it aside.
Set the quick -soluble cooker to fry and melt cream. Add flour and poultry seasoning, stir and cook for 1 to 2 minutes or began to show light brown.
Add the mixer to the filtered broth and stir after each addition until it is smooth. Continue to add broth to achieve the required consistency.
Use additional salt and pepper to taste gravy and season. If needed, you can add additional fresh vanilla.
5-pound turkey breasts-35-40 minutes
6-pound turkey breasts-42-48 minutes The cooking time may be slightly different According to the shape of turkey breasts, the thicker and shorter turkey breasts take longer, and the thinner and flat turkey breasts will cook faster. If your turkey breasts are thicker, use longer cooking time. It may take one or two minutes if your turkey breasts are taken out of the refrigerator. Internal temperature: After the cooking time is over, place the turkey breasts in a quick -soluble cooker. Do not release the pressure for 10 minutes. After 10 minutes, release the remaining pressure, open the lid, and check the internal temperature.
- If the temperature reaches 160 ° F to 165 ° F, remove it from the fast pot and put it on the plate for 10 minutes, and then cut it.
- If the temperature is 152 ° F to 159 ° F, cover the lid and static for 5 to 10 minutes; the residual heat will complete the cooking process.
- If the temperature of the turkey breast is less than 152 ° F, cover the lid and cook at high pressure for 2 to 3 minutes. Since everything is already very hot, it will reach pressure soon. Quickly release and check the temperature again.
Caliba: 190 | | carbohydrate: 4gram | | protein: 28gram | | Fat: 7gram | | Saturated fat: 1gram | | cholesterol: 70Milligram | | sodium: Chapter 484Milligram | | Potassium: Chapter 375Milligram | | fiber: 1gram | | sugar: 1gram | | Vitamin A: 26IU | | Vitamin C: 5Milligram | | calcium: twenty fourMilligram | | iron: 1Milligram
The nutritional information provided is the estimated value, which will be different according to the difference in cooking methods and the raw materials brand used.
course Dinner, main cuisine, main course, Türkiye
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