4 skinless, boneless turkey breast halves
4 large carrots, halved
4 small onion, peeled and sliced
2 medium potatoes, peeled and quartered
1 teaspoon butter
1 teaspoon dried parsley, crushed
1/2 teaspoon dried basil
3 tablespoons prepared Dijon mustard
1 teaspoon salt
1 clove garlic, minced
Pour water and 1 teaspoon olive oil into a large pot for a large pressure cooker. Add the water, ¼ cup diced celery and 1 teaspoon flour, stirring well so that everything gets in the pan.
Pour water into the pot with the carrot, onion and potatoes. Gradually add the water and oil, stirring constantly.
Stir in the butter, parsley, basil, and mustard. Season with salt and garlic water until the potatoes are thoroughly coated, about 5 minutes. Remove them from the pan and set aside.
Cook turkey scraps in a microwave on HIGH 1 minute per pocket of a one-quart metal sandwich bag or other sharp metal spoon for 10 to 15 seconds per inch of inch thick turkey. Clean the skillet and pour 1 glass of lemon juice over turkey. Saute turkey at HIGH for about 20 minutes.
Bake uncovered at 235 degrees F (112 degrees C) for 90 minutes.
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