11/19/17

0 Frozen Boneless Turkey Breast in an Hour!



Would you believe that you can cook a frozen, nearly 3 pound turkey breast, in an hour?

If you have a pressure cooker, this is definitely doable!

I saw this on sale at our local grocery store and it intrigued me...

Oven Ready! No Thawing! Boneless Turkey Breast with gravy packet!

Jennie-O Oven Ready Boneless Turkey Breast


For the last 8 years, I have been making my Herb Roasted Turkey Breast, a family favorite that everyone looks forward to eating - perfectly seasoned with herbs, lemon, garlic, with moist, tender slices of turkey each and every time.

The problem with cooking most turkey is that it is frozen....and you need to thaw it out over a couple of days in the fridge. For every 5 pounds, you need 24 hours to thaw, so a 10-15 pound turkey can take 3 days to thaw!!

Another problem is that on Thanksgiving, my oven is usually taken up with baking dressing or dinner rolls, so cooking this in my pressure cooker will definitely help.



Let's see how this works out. I'm using a frozen, boneless chicken formula that a member of the Instant Pot Facebook Community shared for boneless chicken breasts.

High pressure, 1 minute per ounce, 10-15 min natural release.

A natural release is the time the food sits in the pressure cooker AFTER the cook time. A FULL NPR is when the silver float valve drops and you can safely open your pressure cooker.

The package says 2.75 pounds, but I should have weighed it with my OXO scale to make sure. This translates to 44 oz, so 44 minutes and a full natural release (about 15 minutes) is what I used. The package says to cook in the oven for 1 hour and 40 minutes, so if this can save me time and oven space, I'm sold!

The turkey breast is fully seasoned, and I set it on the trivet that comes with the pressure cooker, and added 2 cups of water. I probably could use less, as the turkey release another cup...

Here's what it looked liked after a full NPR (natural pressure release). Smells great!



Checked the temp at the thickest part with my digital thermometer and it read 167°F - fully cooked!

You want the temp to be in the 160°-165°F range, but this meat was not dry at all...

Slice the turkey against the grain, to avoid shredding and get perfect slices. I cannot believe how incredibly moist this turkey breast is!


Cover your turkey breast with aluminum foil to let it rest, retain the heat and stay moist while you make the gravy.

I reserved 3/4 cup of the broth and dumped the frozen packet of gravy into the pot.



Set it on saute - high and stirred it with my favorite flat whisk. Perfect for getting every nook and cranny of the pot and getting a smooth gravy or sauce.


Paired with Creamy Pressure Cooked Mashed Potatoes, this will be a very quick and easy dinner!




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Pressure Cook Frozen Boneless Turkey Breast
Ingredients
1 FROZEN* seasoned boneless turkey breast, remove gravy packet and the plastic shrink wrap 
     (I used Jennie-O Oven Ready - 2.75 pounds or 44 oz)
     If using a roast, keep the twine on the meat.
2 cups water - don't use broth, as it will make your gravy salty when using the gravy packet
Trivet or steam rack

Instructions
1. Put 2 cups of water into the pressure cooker liner.
2. Set the trivet or steamer rack inside the pot.
3. Place the frozen turkey breast directly on the rack.
4. Close the pressure cooker and close the pressure valve or set on 'sealing.'
5. Select HIGH pressure and set the cook time according to the weight on the package.
     1 minute for every ounce
     (for my turkey breast, that is 44 minutes)
     *See below for THAWED cooking time
6. When cook time is finished, allow the pressure to come down naturally (a full NPR), about 15 min.
The silver pin or float valve will drop on its own and you can open your pressure cooker.
7. Test the turkey with a thermometer inserted in the thickest part of the turkey. It should read at least 160°F. If less than 160°F, you will want to put it back in your pressure cooker for another 2-3 minutes.
8.. Using 2 flat spatulas, remove the turkey breast and set it on a carving board.
9. Cover the turkey with aluminum foil, to rest and retain the heat. The temp of your meat will go up another 5°F.

10, Remove all but 3/4 cup of the broth from the pot.
11, Dump in the frozen packet of gravy. Stir to dissolve.
12. Set your pressure cooker on browning or saute, and stir till thickened, about 3-5 minutes.

Slice your turkey breast along the grain and serve with hot gravy.

*If you are using a boneless THAWED turkey breast, use a 10 min per pound cooking time with a 10-15 min natural release.

Enjoy!


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