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Vasconia

Vasconia

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Recipe of London Turkey Breast
Vasconia

Vasconia

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Recipe of London Turkey Breast
Recipe

London Turkey Breast

50 min
50 min
Easy
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This dish is traditionally served at Christmas and Thanksgiving parties in Scotland, England, the United States and Canada.
Learn more about Vasconia

Ingredients

6 servings
  • 1 stick of Butter
  • 1/2 onion
  • 1 tablespoon of wheat flour
  • 1 liter of chicken soup
  • 1 teaspoonful of English sauce
  • 2 teaspoons of Seasoning juice
  • 2 spoonfuls of gravy powder to make gravy
  • 1 tablespoon of corn oil
  • 1 clove of garlic squeezed
  • 1/2 teaspoonful of garlic salt
  • 1/2 teaspoonful of onion salt
  • to taste of ground black pepper
  • 1.5 kilos of Turkey breast boned
  • 2 stems of celery big
  • dried laurels
  • 2 carrots in juliana
  • 1 teaspoonful of dry rosemary
  • 1/2 onion
  • 2 cups of chicken soup

    Preparation

    Prepare the gravy: Place the butter in a pot over medium heat. Add the onion and acitrona. Add the flour and let it brown. Pour the chicken broth, English sauce, seasoning juice and the powder for the golden sauce; let season about 5 minutes until thickening.
    Mix the butter with the oil, the squeezed garlic clove, the salt and the pepper and spread the turkey.
    Place the Express® Pressure Cooker over medium heat, seal the turkey breast on all sides, until browning evenly. Remove from the pot. Place a bed of celery stalks in the bottom of the Express® Pot.
    Add the turkey breast, bay leaf, carrots, rosemary, onion and the reserved gravy.
    Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for 25 minutes or until constant steam comes out, lower the flame to medium and cook for 30 minutes.
    Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
    Pass the turkey to a chopping board. Strain the cooking liquid and reserve for another use.
    When the turkey is cold, slice it, place it on a serving platter and bathe with the hot gravy.

    PRESENTATION

    You can accompany this dish with cambray potatoes, boiled potatoes cut into pieces or with a mashed potato.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    412
    kcal
    21%
    Carbohydrates
    18.7
    g
    6.2%
    Proteins
    69.3
    g
    139%
    Lipids
    5.9
    g
    9.1%
    Fiber
    2.0
    g
    4.1%
    Sugar
    7.7
    g
    8.6%
    Cholesterol
    107
    mg
    36%
    Esha
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