INSTANT POT TURKEY GRAVY
An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.
Provided by Food Network Kitchen
Categories condiment
Time 1h55m
Yield 8 cups
Number Of Ingredients 17
Steps:
- Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
- When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
- Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.
PRESSURE COOKER TURKEY ONE POT MEAL
Steps:
- Prepare Turkey Quarters: Pat dry the turkey quarters with paper towels. Season with generous amount of kosher salt and ground black pepper.
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Brown Turkey Quarters: You can brown them in the Instant Pot, but we found it easier to brown them on a skillet. Add 1 tablespoon (15ml) of olive oil. Place the turkey quarters on a preheated skillet over medium-high heat or in the Instant Pot. Brown each side for roughly 4 - 5 minutes. Remove and set aside.
- Deglaze Skillet (if you're using a separate skillet): Deglaze the skillet by pouring ½ cup (125ml) unsalted chicken stock and scrub the flavorful brown bits off the bottom of the skillet with a wooden spoon. Reserve the flavorful liquid.
- Sauté Onion and Garlic: Add 1 tablespoon (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
- Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 - 7 minutes). Optional layer seasoning: taste and season with more kosher salt and ground black pepper. Add 2 bay leaves, a pinch of rosemary, sage and thyme (rub the herbs with your fingers to "activate" them), then sauté for another minute until fragrant.
- Deglaze: Add a dash of sherry wine in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Add Turkey Quarters & Potatoes: Add browned turkey quarters, reserved flavorful liquid from skillet (if any) and the remaining unsalted chicken stock in the pressure cooker. Place a steamer basket into the pot and add in the halved Yukon gold potatoes. Close lid and pressure cook at High Pressure for 18 - 20 minutes + 10 minutes Natural Release.
- After 10 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.
- Make Mashed Potatoes: Remove the steamer basket and place all the potatoes into a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 - 2 tbsp (14g - 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more milk/cream.
- Make Turkey Gravy: While mashing the potatoes, remove the turkey quarters and set aside. Heat the pressure cooker over medium heat (Instant Pot: Press Saute). Taste the sauce and season with salt and ground black pepper if necessary. Mix 3 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the turkey gravy one third at a time until desired thickness.
- Serve: Drizzle the turkey gravy over the turkey quarters and mashed potatoes and serve immediately.
Nutrition Facts : Calories 954 kcal, Carbohydrate 30 g, Protein 97 g, Fat 47 g, SaturatedFat 12 g, Cholesterol 338 mg, Sodium 592 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
DIJON TURKEY DINNER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
- Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
- Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
- Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Nutrition Facts : Calories 424 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 483 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 36 grams
PRESSURE COOKER TURKEY WITH DIJON GRAVY
Pressure Cooker Turkey with Dijon Gravy! Make with turkey legs or thighs, or bone-in half-breasts. Ready in about an hour. Works well for a family dinner or small holiday gathering.
Provided by Coco Morante
Categories Dinner 1-Pot Instant Pot Quick and Easy
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Serve: Ladle some of the gravy over the turkey and garnish with chopped parsley. Serve hot, with the rest of the gravy on the side.
Nutrition Facts : Calories 421 kcal, Carbohydrate 8 g, Cholesterol 220 mg, Fiber 1 g, Protein 47 g, SaturatedFat 6 g, Sodium 650 mg, Sugar 2 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TURKEY GRAVY DIJON
Try something new with this Turkey Gravy Dijon. This easy Turkey Gravy Dijon gets its delicious flavor from half-and-half and Dijon mustard.
Provided by My Food and Family
Categories Sauces & Condiments
Time 15m
Yield 14 servings, 1/4 cup each
Number Of Ingredients 6
Steps:
- Discard fat from drippings. If necessary, add water to drippings to measure 2 cups; pour into medium saucepan.
- Whisk in flour until blended. Bring to boil on medium-high heat, stirring constantly.
- Stir in remaining ingredients; cook and stir on medium-low heat 5 min. or until thickened. (Do not boil.)
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 5260 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.7217 g, Protein 0.7417 g
PRESSURE-COOKER TURKEY STOCK FOR GRAVY
This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey.
Provided by Nick Kindelsperger
Yield About 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut turkey backbone and breastbone into pieces. Place backbone and breastbone pieces, wing tips, neck, and giblets in a roasting pan. Sprinkle with milk powder, if using, and toss to coat. Roast, stirring once halfway through, until turkey pieces are dark golden brown, 40-50 minutes.
- Transfer turkey pieces to pressure cooker. Add carrot, onion, and 9 cups water. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 1 1/2 hours. Manually release pressure and let cool 30 minutes.
- Pour turkey stock through a fine-mesh sieve into a large bowl, gently but firmly pressing on solids to extract as much liquid as possible. Discard solids.
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