Still Craving Turkey, After Thanksgiving?

	Juicy Turkey Breast with Gravy Ingredients: Yields: • 1 Turkey Breast (bone in) • 1 Tbsp cooking oil • 1 cup chicken broth Marinade • 2 tsp olive oil • ½ tsp minced garlic • ¼ tsp minced fresh rosemary • ¼ tsp minced fresh thyme • ½ tsp lemon zest • ½ tsp lemon juice Roux • 1 oz flour (¼ cup) • 1 oz butter (2 Tbsp) 6-8 servings
INSTRUCTIONS :
Mix together marinade, rub under skin of turkey and on exposed meat, refrigerate several hours or overnight. Heat cooking oil in pressurecooker over medium-high heat, and brown turkey on all sides. Add chicken broth. Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises. Turn down the heat when the second white ring appears on the indicator rod, and cook for 25-30 minutes. (Internal temperature of turkey in thickest part should be 165 degrees) Turn off the heat, and release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Once all pressure is released, open the lid. Remove breast from cooker and let rest in foil at least 10 minutes before slicing. Reserve the cooking liquid. Make a roux with the flour and butter in a saucepan and cook 3 minutes, then whisk in cooking liquid for the gravy. Wine pairing: Frey Vineyards organic Zinfandel: http://freywine.com/