How to Cook a Turkey in a Pressure Cooker - 1 Hour Pressure Cooker
Turkey
Recipe featured at http://www.PressureCookerDiaries.com How to Cook a Turkey in a Pressure Cooker We cooked a 9.5 lb Thanksgiving turkey in a pressure cooker... Video Rating: 4 / 5
I get mine done in 20 minutes. I just take all the chunks of meat off the bones and toss them in. No more dry turdkey here. Too bad everyone else prefers a dry turkey just because it looks like the one on tv. Why is everyone so highly influenced by that idiot box?
What a nice idea and what a nice video. I prefer dark meat and this would be great for thighs and/or legs. If you wanted to experiment to improve final appearance, try using less time. This would be great for a second turkey pan where you boned it before serving.
I have a few pressure cookers and I prefer stainless steel. I'll have to look for a canner-sized one in that material.
We do have a larger pressure cooker/canner, but didn't have the proper equipment to use it this time. Next year we will definitely be using the larger cooker...
You need a bigger pressure cooker! Try the All American Pressure Canner, made in Wisconsin USA. Worth every $ that you have to shell out for it. Trust me. BTW....are you married? :)
I marinate a whole chicken, cook it in my pressure cooker and doing the same with a turkey would be great. I would also stick an apple or onion, garlic inside the cavity.
it probably would, since the canner is larger. The way we did it worked well, but it was really too tight fitting the turkey in the pan. If we do it again next year I'm using my pressure canner. If the canner is big enough for you to easily rotate the bird inside then I wouldn't bother with a separate pan for browning - I suggested it here because it was hard to grab and barely fit let alone browned.
I agree that it makes awesome turkey. I think if we do it again we'll use our larger pressure cooker/pressure canner so its a little easier. My favorite part is the soup all week after the meal. :)
Yeah we did that for turkey try #2. It was a lot easier to maneuver and brown all sides. You could also separate the wings and legs from the turkey breast and brown and pressure cook separately. You'd also be able to get a little closer to the exact pressure cooker cook times as each part technically could be cooked a little differently. We didn't notice any problems though and weren't too worried about it.
Would like to try this recipe but I don't have that round metal disk you placed at the bottom of the pressure cooker. Could I do it with the disk?
ReplyDeleteI bet there's squirrel and cat hair in it hehehe
ReplyDeleteIs it just me but does this lady sound like 'Margaret' from Mordecai and Rigby?
ReplyDeleteTake the meat off the bones. It will fit just fine.
ReplyDeleteI get mine done in 20 minutes. I just take all the chunks of meat off the bones and toss them in. No more dry turdkey here. Too bad everyone else prefers a dry turkey just because it looks like the one on tv. Why is everyone so highly influenced by that idiot box?
ReplyDeleteJessica-
ReplyDeleteWhat a nice idea and what a nice video. I prefer dark meat and this would be great for thighs and/or legs. If you wanted to experiment to improve final appearance, try using less time. This would be great for a second turkey pan where you boned it before serving.
I have a few pressure cookers and I prefer stainless steel. I'll have to look for a canner-sized one in that material.
What did you do with the giblets?
Jim
You gave an idea to do puerto rican food. Thanks
ReplyDelete:)))
ReplyDeleteWe do have a larger pressure cooker/canner, but didn't have the proper equipment to use it this time. Next year we will definitely be using the larger cooker...
ReplyDeleteYes, I am married. :)
You need a bigger pressure cooker! Try the All American Pressure Canner, made in Wisconsin USA. Worth every $ that you have to shell out for it. Trust me. BTW....are you married? :)
ReplyDeleteI marinate a whole chicken, cook it in my pressure cooker and doing the same with a turkey would be great. I would also stick an apple or onion, garlic inside the cavity.
ReplyDeleteit probably would, since the canner is larger. The way we did it worked well, but it was really too tight fitting the turkey in the pan. If we do it again next year I'm using my pressure canner. If the canner is big enough for you to easily rotate the bird inside then I wouldn't bother with a separate pan for browning - I suggested it here because it was hard to grab and barely fit let alone browned.
ReplyDeleteI agree that it makes awesome turkey. I think if we do it again we'll use our larger pressure cooker/pressure canner so its a little easier. My favorite part is the soup all week after the meal. :)
ReplyDeleteI need to buy one of these thing! I had no idea they were so versatile and I have been cooking for years! Thanks! Cheers!
ReplyDeleteman them juices were pouring out of that white meat!!
ReplyDeleteGlad it worked out. The turkey stock next step is so easy and good! Happy Thanksgiving
ReplyDeleteYeah we did that for turkey try #2. It was a lot easier to maneuver and brown all sides. You could also separate the wings and legs from the turkey breast and brown and pressure cook separately. You'd also be able to get a little closer to the exact pressure cooker cook times as each part technically could be cooked a little differently. We didn't notice any problems though and weren't too worried about it.
ReplyDelete