About: Braised Turkey Breast à la Bourgeoise

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I make turkey breast all the time, not just during the holidays. It's about the only leftovers my hubby will eat. Anyway, if you have a pressure cooker you can cook a turkey breast in 25-30 minutes and have it taste just like you'd baked it...with gravy to boot. Of course, while the bird's cooking, you'll be making mashed potatoes, or whatever. Most of the time everything's done at the same time. I make turkey during the summertime this way, keeps the kitchen cooler. * Contributed by Pressurecookerrecipes Y-Group * Yield: 4 ServingsIngredients

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rdfs:label	Braised Turkey Breast à la Bourgeoise
rdfs:comment	I make turkey breast all the time, not just during the holidays. It's about the only leftovers my hubby will eat. Anyway, if you have a pressure cooker you can cook a turkey breast in 25-30 minutes and have it taste just like you'd baked it...with gravy to boot. Of course, while the bird's cooking, you'll be making mashed potatoes, or whatever. Most of the time everything's done at the same time. I make turkey during the summertime this way, keeps the kitchen cooler. * Contributed by Pressurecookerrecipes Y-Group * Yield: 4 ServingsIngredients
dcterms:subject	White mushroom Recipes Cognac Recipes Turkey meat Recipes Carrot Recipes Chicken stock and broth Recipes Pressure cooker Recipes Pearl onion Recipes
abstract	I make turkey breast all the time, not just during the holidays. It's about the only leftovers my hubby will eat. Anyway, if you have a pressure cooker you can cook a turkey breast in 25-30 minutes and have it taste just like you'd baked it...with gravy to boot. I brown the breast first, the put it into my pressure cooker, add a can of chicken broth and pepper, nothing else. Put the lid on and start counting your cooking time from the time the pressure regulator starts to jiggle. The time it takes depends on how large the breast is. I usually do a half breast for the two of us. Once the turkey is done, remove it from the pan and allow it to sit until you get the gravy made. Remove as much fat as possible from the broth left in the pan. Taste the broth, if it's really strong tasting, add a little water--keep doing that until it tastes good to use. I use Wondra flour to make the gravy because it doesn't lump as readily when added to hot liquids. I just sprinkle a couple of tablespoons into the hot liquid and whisk like crazy. Cook it for a few minutes and add more if you like it thicker. The gravy tastes as good as if I'd baked the turkey for hours. Add whatever else you like to it--giblets, etc. I don't 'cuz i don't like 'em. Of course, while the bird's cooking, you'll be making mashed potatoes, or whatever. Most of the time everything's done at the same time. I make turkey during the summertime this way, keeps the kitchen cooler. * Contributed by Pressurecookerrecipes Y-Group * Yield: 4 ServingsIngredients * 1 large turkey breast, whole (about 1.5 lbs) * 2 tbsp butter * 20 small pearl onions, peeled * 3 carrots, thinly sliced * 1 large onion, peeled and minced * 1 cup cognac * ⅓ lbs button mushrooms * 1 tsp lemon juice * salt and pepper

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