• Serves 6
  • 1 Turkey Breast (bone in)
  • 1 Tbsp. cooking oil
  • 1 cup chicken broth
  • 2 tsp. olive oil
  • 1/2 tsp. minced garlic
  • 1/4 tsp. minced fresh rosemary
  • 1/4 tsp. minced fresh thyme
  • 1/2 tsp. lemon zest
  • 1/2 tsp. lemon juice
  • 1 oz. flour ( l /4 cup)
  • 1 oz. butter (2 Tbsp.)

Preparation Instructions

1.Mix together marinade, rub under skin of turkey and on exposed meat, refrigerate several hours or overnight.

2.Heat cooking oil in pressure cooker over medium high heat, and brown turkey on all sides.

3.Add chicken broth.

4.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

5.Turn down the heat, cook for 25 - 30 minutes. (Internal temperature of turkey in thickest part should be 165 degrees)

6.Turn off the heat, and release the pressure by slowly pressing the button on the handle,

7.Once all pressure is released, open the lid.

8.Remove breast from cooker and let rest in foil at least l0 minutes before slicing.

9.Reserve the cooking liquid.

10.Make a roux with the flour and butter in a saucepan and cook 3 minutes, then whisk in cooking liquid for the gravy.