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Eclectic Homeschool Online Cookbook
 Cookbook Home | Course: Main Dish | Category: Poultry

Turkey - Pressure Cooked

We have been pressure cooking the largest turkey we could find for years now. My husbandís mom started me doing this. You can cook the turkey the day before and you end up with meat that falls of the bone and has tons of turkey stock for making soup. Iíve done up to a 29 pound turkey this way and usually get 10-15 meals from a single bird. The turkey is easy to put into freezer bags or containers to freeze for later use. I usually do some for sandwiches, some chopped for casseroles, and then a big container of meat and broth combined for turkey noodle soup. I usually get a gallon of broth from one large turkey.

You will need a pressure cooker large enough to hold your bird. I have a Mirro 22 quart pressure canner. It costs around $80 to $90 and can usually be found at a hardware store. Itís available online at Pressure Cooker Outlet for $76.49. Eventually this will pay for itself, especially if you have a large enough freezer to hold a few birds bought at holiday sale. Weíve used ours for over ten years and the only part thatís needed replacing has been the rubber seal ring. Of course, you can also use the canner for doing what it was made to doÖcanning.

Recipe:
Remove giblets and neck from turkey. Place turkey in pan breast side down. This keeps the breast meat moist. Add 2 cups of water for every 5 pounds of turkey. Add 1 Tablespoon of salt.

Follow instructions given with your pressure cooker for cooking in a pressure cooker. With the Mirro 22-quart pressure canner use 15 pounds of pressure. For a 15-pound turkey, cook 1 hour after control jiggles. For a 20-pound or more turkey, cook 1 Ĺ hours after control jiggles.

Turkey for Thanksgiving or Christmas: Place turkey dark on one end white on the other in a 13 x 9 glass pan (looks prettier than metal). Take some of the congealed turkey stock and sprinkle over the top of the turkey meat. Cover with foil. Heat in 350-degree oven until the turkey is warmed through and the stock has melted into the pan. Donít use too much stock so that your turkey is swimming in broth. You want just enough to make sure the turkey is nice and moist. Serve.

Servings:

Contributed by: Bev Krueger

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