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Pressure cooking help

If steam is venting, there is excess heat inside the cooker. Turn the heat down and keep an eye on the "little thingy"- if you get it too low, it will drop, so just nudge the heat back up. Typically I can keep it at high pressure just at low, but simmer is not enough. YMMV.

Mar 31, 2013
mrswhit in Cookware

Roasting a Turkey in a Dutch oven?

I do this every Thanksgiving- in the Goose pot. It's the best turkey ever, and there are NO leftovers. We brown that bad boy in a big paella pan with oil, to get a little of the crunchy skin, stuff with fresh sage, thyme parsley,lemons, shallots, put it in the pot and pour in turkey stock I make the day before from necks, wings and legs (1/2 is used for the turkey gravy), white wine and more shallots and lemons. I cooked a 20lb bird at 350 in 1.5 hours- lid on- and if you keep the lid on after you take it out, that Turkey will be hot and succulent for hours. In fact one year there was a guest snafu and they were ALL 1.5 hours late. No worries, my turkey was hot and perfect, happily waiting in it's pot. It also allows me to use the oven for multiple dishes, as it cooks quickly and stays hot. Highly recommend.

Retain the stock and strain- IF you have any turkey left over, you're well on your way to the best turkey soup ever.

Mar 31, 2013
mrswhit in Home Cooking