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, legs removed
• Butter
• 1 onion, cut into large chunks
• 4 cloves garlic, crushed
• 2 cups chicken stock
• Salt and pepper

Directions:

1. Preheat oven to 500F (convection)
2. Rub butter and salt onto turkey breast
3. Place in oven and reduce temp to 300F
4. Bake until the turkey registers 155F in the middle of the breast. Tent loosely with foil.
5. Add butter, onion, and garlic to pressure cooker, cook until onion is translucent
6. Season legs with salt, add to pressure cooker, and brown on all sides
7. Add 2 cups chicken stock to pressure cooker
8. Put cover on pressure cooker and bring up to pressure, cook for 20 minutes
9. Remove pressure cooker from heat and allow to cool for 10 minutes
10. Remove legs, onions, and garlic from pressure cooker and allow to cool slightly
11. Shred legs and mix with gravy for serving