London Turkey Breast

Name: London Turkey Breast
Prep time: 100 min
Cook time: 50 min
Yield: 6
Cuisine: Inglesa
Ingredients: 1 stick butter; 1/2 onions; 1 tablespoon wheat flour; 1 liter chicken broth; 1 teaspoon Worcestershire sauce; 2 teaspoons seasoning sauce; 2 tablespoons gravy, gravy mix; 1 tablespoon corn oil; 1 clove garlic, pressed; 1/2 teaspoons garlic salt; 1/2 teaspoons salt with onion; ground black pepper; 1.5 kilos turkey breast, boneless; 2 stems celery, large; dried bay; 2 carrots, julienned; 1 teaspoon dry rosemary; 1/2 onions; 2 cups chicken broth

Vasconia

This dish is traditionally served during Christmas and Thanksgiving in Scotland, England, the United States, and Canada.

Reviewed by Editorial Team of Kiwilimón

Published: 27-02-2017

Preparation

50 mins

Low

Prepare the gravy: Place the butter in a pot over medium heat. Add the onion and sauté. Add the flour and let it brown. Pour in the chicken broth, Worcestershire sauce, seasoning juice, and the gravy mix; let it simmer for about 5 minutes until it thickens. Mix the butter with the oil, the pressed garlic clove, the salts, and the pepper, and rub it on the turkey. Place the Pressure Express® Pot over medium heat, seal the turkey breast on all sides until evenly browned. Remove from the pot. Place a bed of celery stalks at the bottom of the Pressure Express® Pot. Add the turkey breast, bay leaves, carrots, rosemary, onion, and reserved gravy. Close the Pressure Express® Pot and put on the pressure regulator, place it on the stove with high flame for 25 minutes or until a constant steam emerges, lower the heat to medium and cook for 30 minutes. Remove the Pressure Express® Pot from the heat, let it cool, take off the pressure regulator, open the Pressure Express® Pot, and you're done! Transfer the turkey to a cutting board. Strain the cooking liquid and reserve for another use. Once the turkey is cool, slice it, place it on a serving platter, and drizzle with hot gravy.