You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
➜ The Cook’s Illustrated Thanksgiving Guide: http://www.cooksillustrated.com/thanksgiving?extcode=NSYTM28ZZ
You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.
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Leftover turkey is unavoidable after Thanksgiving, but dry, stringy meat and leathery or flabby skin after you reheat it isn’t. Our reheating method keeps moisture in the meat and crisps the skin.
Wrap the leftover pieces of meat in aluminum foil, stacking any sliced pieces, and put the packet on a wire rack set in a rimmed baking sheet. put the turkey in a 275-degree oven and heat it until the meat registers 130 degrees on an instant-read thermometer. While the timing will vary depending on thickness, we found that 35 to 45 minutes was the right time for a crosswise-cut half breast.
To crisp up skin, put the reheated meat skin-side down in a lightly oiled skillet over medium-high heat and cook it until the skin re-crisps.
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.