Thanksgiving Turkey

I find that this is the easiest way to serve the dark meat. So much easier than trying to carve it after the fact. The breasts can just be cut off of the bone whole and sliced. You can use the liquid from the pressure cooker plus any dripping from the breast to make the gravy. Can always add more chicken stock if you need it. See https://restrainedrecipes.blogspot.com/2020/11/thanksgiving.html for more general Thanksgiving tips.

Inspired by https://www.chefsteps.com/activities/turkey-perfection-in-only-2-hours (which is behind a paywall, but the Youtube video is still up and gives the general idea.

Ingredients:

• 1 turkey
• Butter
• Olive oil
• 1 large onion
• 2 cups chicken stock
• Salt and pepper

Directions:

1. Remove the neck, legs, and wings from turkey. Save the neck and wings for gravy.
2. Separate the top and bottom half of the carcass. There is a line of fat starting from the top back of the bird. Follow that with your knife to separate the ribcage from the back. Save the back for gravy.
3. Preheat oven to 500F (convection)
4. Rub butter and olive oil and salt onto turkey breast
5. Place in oven and reduce temp to 300F
6. Bake until the turkey registers 155F in the middle of the breast. Tent loosely with foil.
7. Add 1 tbsp butter and 1 tbsp olive oil to the pressure cooker
8. Season legs with salt, add to pressure cooker, brown on all sides, and remove from pot
9. Dice onion into large pieces and add to pressure cooker, cook until onion is translucent
10. Add back the turkey legs plus 2 cups chicken stock to pressure cooker
11. Put the cover on the pressure cooker and bring up to pressure, cook for 25 minutes
12. Remove the pressure cooker from heat and allow to cool for 10 minutes. Legs should temp around 175F to 180F.
13. Remove legs from the pressure cooker and allow to cool slightly. Reserve liquid for gravy straining out the solids.
14. Shred legs and mix with gravy for serving