Ready, set, roast! Our Wolfgang Puck Pressure Oven cooks a full-size Thanksgiving turkey in under an hour while leaving your regular oven open for sides, stuffing and pies.
The “hybrid” oven cooks up to 70% faster than standard ovens, combining the speed of a pressure cooker and the versatility of an oven. Airtight, low-pressure, flavor-infusion technology locks in moisture, making it virtually impossible to burn food. And after Thanksgiving has passed, you’ll confinue to love the oven for baking, broiling, roasting, toasting and reheating throughout the year.
Here’s how to use the pressure oven for turkey:
 Save timePoultry cooks in one-third the time of an oven. |
 Prepare the ovenSet the mode, add food, close door and lower the sealing lever. |
 Create a sealPlace the vent release valve in the seal position. |
Look for the Wolfgang Puck Pressure Oven in Williams-Sonoma stores and online!
5 comments
Last night I cooked a 20lb turkey in my pressure canner/cooker that was 100% frozen. 90 minutes at 10lb of pressure the bird was just about completely cooked. I was able to pull it out after a natural release and throw it in the oven for 20 minutes at 350 to brown. All I can say is it worked perfect and you wouldn’t be able to tell that bird from a traditional cooked all day oven bird. The big difference is mine was super moist and really good.
I just did a 15lb turkey in my all American canner last night. Prior to cooking I fired up my gas grill to 400 degrees and seared the outside of the seasoned bird. After 50 minutes at 15pounds pressure, the entire turkey basically fell apart when opened. Aside from the presentation, (I would not want to put it on my table or anything) this was one of the best tasting turkey I’ve ever had. Super moist and flavorful.
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