GMA: Roast Turkey Recipe & Wolfgang Puck Low-Pressure Oven Review

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Good Morning America: Wolfgang Puck Low-Pressure Oven Review

Wolfgang Puck was a part of Good Morning America’s Countdown To Thanksgiving, where he showed off his Low-Pressure Oven that you can use to cook a turkey or almost anything else. He even demonstrated this with a Roast Turkey Recipe. Plus, be sure to try his Sweet Potato Puree.

The lower cooking time helps keep moisture sealed in, and it cooks turkey in under an hour, which could be a huge time-saver at the holidays.

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Good Morning America: Wolfgang Puck Roast Turkey on a Bed of Vegetables Recipe Ingredients

GMA: Roast Turkey Recipe & Wolfgang Puck Low-Pressure Oven Review

Wolfgang Puck was in the kitchen on Good Morning America to demonstrate how his low-pressure oven cooks a roast turkey with vegetables in about one hour. (Bochkarev Photography / Shutterstock.com)

Feel free to use a rub or season the turkey however you like it.

  • 1 whole 13-lb. Turkey (fat trimmed, neck & giblets removed)
  • 8 cloves Garlic
  • your choice of Herbs
  • 2 lb assorted Root Vegetables, cut in chunks
  • Olive Oil
  • Salt & Pepper

Wolfgang Puck: GMA Roast Turkey on a Bed of Vegetables Recipe Directions

  1. Using clean hands, stick your fingers between skin and meat, starting around the neck area of the turkey. Gently break through the membranes around breast and thighs and place herbs in this space.
  2. Place the rack of a pressure oven on its lowest level and set to Roast at 450 F. (For a conventional oven, cook for 2 hours and 45 minutes at 350 F.)
  3. Toss root vegetables with whole garlic cloves and spread them on a roasting pan.
  4. Use twine to tie turkey legs together, folding the wing tips underneath.
  5. Season turkey with salt and pepper. Coat skin with olive oil.
  6. Place turkey in the roasting pan over the vegetables.
  7. Put the pan in the pressure oven, low the bar, and set the timer to 55 minutes. (Or put it in the conventional oven and set your cooking timer.)
  8. When cooking time is up, release the pressure valve and lift the pressure bar until steam subsides.
  9. Turkey is fully cooked at an internal temperature of 165 F. If necessary, return turkey to oven to cook another few minutes.
  10. Transfer turkey to a platter, cover with foil, and let rest about 15 minutes before carving.
  11. Skin fat from pan juices and save them for serving.
  12. Slice turkey into serving pieces. Serve with roasted vegetables, garlic, and pan drippings, if desired.

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