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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
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
93.1
kcal
4.65%
Carbohydrate, by difference
3.2
g
1.07%
Protein
11.4
g
22.8%
Total lipid (fat)
3.6
g
5.54%
100
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