Cranberry and Herb–Stuffed Turkey Breast
By Instant Pot
Images
Serves
Makes 4 to 6 servings
Ingredients
- ¼ cup (30 g) dried bread crumbs
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 2 tablespoons (5 g) chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic, finely chopped
- ½ cup (60 g) dried cranberries, finely chopped
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 boneless turkey breast (3 pounds, or 1 .4 kg)
- 1 teaspoon paprika¼ cup (60 ml) dry white wine, such as Pinot Grigio
Procedure
This recipe was designed for use with the Instant Pot.
In a small bowl, combine the bread crumbs, parsley, sage, rosemary, garlic, cranberries, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and 3 tablespoons (45 ml) of the olive oil. Stir well to combine.
Butterfly the turkey breast: Place the breast on a cutting board, skin side down. Using a chef’s knife, hold the blade parallel to the board and slice into the breast, starting at the thickest part. Cut along the length of the breast but not all the way through. Open it up like a book.
Season the inside with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spoon the stuffing onto the center of the breast, spreading evenly from top to bottom. Starting with one long side, roll the breast into a log so the stuffing is tightly enclosed. Use 5 lengths of butcher’s twine to tie up the breast at 2-inch (5 cm) intervals along the length of the breast. Season the outside with the paprika and the remaining 1 teaspoon salt and ½ teaspoon pepper.
Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon (15 ml) olive oil. Add the turkey and cook until all sides are golden brown, 10 to 12 minutes. Add the wine. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 30 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Transfer the turkey to a cutting board and let rest for 5 minutes before slicing.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright ©2017 Race Point Publishing. Photography copyright ©2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
In a small bowl, combine the bread crumbs, parsley, sage, rosemary, garlic, cranberries, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and 3 tablespoons (45 ml) of the olive oil. Stir well to combine.
Butterfly the turkey breast: Place the breast on a cutting board, skin side down. Using a chef’s knife, hold the blade parallel to the board and slice into the breast, starting at the thickest part. Cut along the length of the breast but not all the way through. Open it up like a book.
Season the inside with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spoon the stuffing onto the center of the breast, spreading evenly from top to bottom. Starting with one long side, roll the breast into a log so the stuffing is tightly enclosed. Use 5 lengths of butcher’s twine to tie up the breast at 2-inch (5 cm) intervals along the length of the breast. Season the outside with the paprika and the remaining 1 teaspoon salt and ½ teaspoon pepper.
Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon (15 ml) olive oil. Add the turkey and cook until all sides are golden brown, 10 to 12 minutes. Add the wine. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 30 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Transfer the turkey to a cutting board and let rest for 5 minutes before slicing.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright ©2017 Race Point Publishing. Photography copyright ©2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
Cranberry and Herb–Stuffed Turkey Breast
By Instant Pot
Serves
Makes 4 to 6 servings
Ingredients
- ¼ cup (30 g) dried bread crumbs
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 2 tablespoons (5 g) chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic, finely chopped
- ½ cup (60 g) dried cranberries, finely chopped
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 boneless turkey breast (3 pounds, or 1 .4 kg)
- 1 teaspoon paprika¼ cup (60 ml) dry white wine, such as Pinot Grigio
Procedure
This recipe was designed for use with the Instant Pot.
In a small bowl, combine the bread crumbs, parsley, sage, rosemary, garlic, cranberries, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and 3 tablespoons (45 ml) of the olive oil. Stir well to combine.
Butterfly the turkey breast: Place the breast on a cutting board, skin side down. Using a chef’s knife, hold the blade parallel to the board and slice into the breast, starting at the thickest part. Cut along the length of the breast but not all the way through. Open it up like a book.
Season the inside with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spoon the stuffing onto the center of the breast, spreading evenly from top to bottom. Starting with one long side, roll the breast into a log so the stuffing is tightly enclosed. Use 5 lengths of butcher’s twine to tie up the breast at 2-inch (5 cm) intervals along the length of the breast. Season the outside with the paprika and the remaining 1 teaspoon salt and ½ teaspoon pepper.
Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon (15 ml) olive oil. Add the turkey and cook until all sides are golden brown, 10 to 12 minutes. Add the wine. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 30 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Transfer the turkey to a cutting board and let rest for 5 minutes before slicing.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright ©2017 Race Point Publishing. Photography copyright ©2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.
In a small bowl, combine the bread crumbs, parsley, sage, rosemary, garlic, cranberries, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and 3 tablespoons (45 ml) of the olive oil. Stir well to combine.
Butterfly the turkey breast: Place the breast on a cutting board, skin side down. Using a chef’s knife, hold the blade parallel to the board and slice into the breast, starting at the thickest part. Cut along the length of the breast but not all the way through. Open it up like a book.
Season the inside with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spoon the stuffing onto the center of the breast, spreading evenly from top to bottom. Starting with one long side, roll the breast into a log so the stuffing is tightly enclosed. Use 5 lengths of butcher’s twine to tie up the breast at 2-inch (5 cm) intervals along the length of the breast. Season the outside with the paprika and the remaining 1 teaspoon salt and ½ teaspoon pepper.
Turn the Instant Pot® on to [Sauté]. Heat the remaining 1 tablespoon (15 ml) olive oil. Add the turkey and cook until all sides are golden brown, 10 to 12 minutes. Add the wine. Press [Cancel].
Lock the lid. Press [Manual] and cook on high pressure for 30 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Transfer the turkey to a cutting board and let rest for 5 minutes before slicing.
Excerpted from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry and Kate Merker. Copyright ©2017 Race Point Publishing. Photography copyright ©2017 Evi Abeler. Published by Race Point Publishing, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.