Wolfgang Puck Pressure Cooker Recipes: Roast Turkey on A Bed Of Vegetables
Do you love to use your Wolfgang Puck Pressure Cooker Recipes to try new recipes then we have absolute Stiller for you? With this recipe, you will be able to have a perfectly roasted Turkey within one hour. It will come with perfectly roasted vegetables too. Once you have tried this recipe, then you will never have to worry about a whole roast turkey. Depending on your Wolfgang Pressure Cooker model you will be able to cook an entire turkey with this recipe that will be enough to serve 8-10 people. You will able to use this recipe for the family gathering and special occasion where you can present the whole roasted Turkey as the center attraction of your dining table. So why wait to get your pressure cooker out now and try this Wolfgang Pack pressure cooker recipe.
Roast Turkey on a Bed of Vegetables
Serves: you will be able to have 8 to 10 serves.
- Turkey: 1. you will need around 13-14 pounds of it. You have to trim all the fats that are visible at the openings. You also have to remove the neck and giblets too.
- Root vegetables: about 2 pounds. You need to cut them into table sizes.
- Fresh herbs /leafs/sprigs
- Garlic: 8 cloves
- Kosher Salt: according to your test bud
- Olive oil (Extra Virgin): 4 tablespoon
- Black pepper: freshly grounded
- To prepare the turkey, you have to clean your hands first. Then you have to put in your fingers through the space between the skin and meat. Then you have to break the membrane between the mean and skin carefully.
- Then you need to put the herbs gently under the skin.
- To preheat the oven, turn on the timer.
- Get the cooking rack and position it at the lowest level possible of the cooking pot. Then set your Wolf Pack Pressure Cooker at 450 degrees Fahrenheit and you have to choose the ROAST function too.
- Take a mixing bowl and toss all the cut vegetables in it with the garlic cloves.
- Take out the baking tray of the pressure oven and spread them evenly on it
- Then you have to tie the legs of the turkey together with the kitchen string. Then you have to fold the wing tips under. Then you have to season the whole turkey both inside and outside. For seasoning, you should use pepper and salt at the same time. Then drizzle the olive oil over the turkey and rub it gently into the skin of the turkey.
- Take the roasting pan of the vegetables and place the turkey on the bed of vegetables
- Take the pan inside the pressure cooker that is already preheated.
- You have to set the vent release valve next and turn the lower sealing lever towards the SEAL position
- Set the timer for 55 minutes. Time may vary a little bit due according to the size of the turkey.
- When the time is up then, at first, you will have to release the pressure valve so that the pressure can release automatically.
- Take the lid off when there is no remaining pressure inside.
- Check the turkey. You can use an instant-read thermometer for that. You have put it in the thickest part of the turkey, and the temperature should be around 165 degrees.
- If it is not up to the required limit, then you can roast for another 5 to 10 minutes.
- Take out the turkey from the pan and put it on a platter. Then cover it with aluminum foil and put it down to rest for at least 15 minutes.
- Take all the fat out from the roasting pan and reserve the juices
- Cut the turkey into service pieces. Serve it with the roasted vegetables and drizzle a little bit olive oil and juices from the roasting pan over the dish.
When you are cooking a whole turkey, it is good idea to wrap the drumsticks with the foil paper. It will save them from extensive browning. It is always a good idea to check the skin color of the turkey after 30 minutes of cooking time. So you can test the failure to get the required amount of browning. Make sure there is no contact between the foil and heating elements.
Watch this video for the detailed recipe