How to cook a turkey in pressure cooker

Cooking a turkey takes a little bit of time, but when you’ve got this turkey on the table you’ll be glad you did.

The turkey is cooked by pressing it into a pressure cooker with the pressure cooker lid down and then draining the excess fat.

This allows the turkey to cook evenly, even at a very high pressure, which helps it maintain a crisp and juicy texture.

When you’re done, all you’ll have is a perfectly cooked turkey.

If you’ve never done this before, here’s how to do it.

Step 1: Remove the turkey from the pressure cooker.

The pressure cooker can take on up to 1,000 pounds of pressure, but we’re going to use about 500 pounds.

Step 2: Place the turkey in a large, shallow pot.

Pour in enough water to cover the turkey and the bottom of the pot.

Cover the pot tightly with foil, cover the lid, and place the turkey inside.

Place the lid on the pressure release valve.

Wait until the pressure is completely released.

Turn the pressure down to around 1,500 pounds.

Pressure Release Valve: If you have a pressure release system that is easy to operate and use, it can be a great way to cook turkey.

It’s a small valve that opens automatically when pressure is released.

Pressurizing turkey:Pressure can also be used for cooking turkey, but it can also work for other meats, too.

Pressure can be used to cook the breasts of lamb, the tender skin of chicken, and the skin of turkey.

Pressure cooker can cook turkey in its own pressure cooker.

Pressurized turkey:A pressure cooker also works for other meat.

You can use pressure to cook beef, pork, or chicken breasts, for example.

You don’t have to cook chicken in a pressure-cooker, however.

Pressure will cook the chicken inside the pressure-cooked turkey, making it a good option for cooking chicken breast.

Pressured turkey:This turkey is a little different.

The skin is cooked inside the turkey.

Instead of a pressure opening, you put the turkey’s skin in the pressure, so it’s almost like a sponge.

You’ll also notice that the skin is not overcooked, even when the pressure comes up to a pressure of 1,700 pounds.

You won’t get a brown crust.

The turkey skin is still pink, but the turkey is now crispy, juicy, and tender.