Instant Pot Turkey Breast

Welcome back!

Today, we have the Thanksgiving staple: Turkey! Even though it's past Thanksgiving, this is a great turkey recipe that you could use for Christmas or whenever you want to eat turkey! This recipe really brings out the natural flavor of the turkey as it doesn't add too many additional seasonings or spices. Plus, it's quick to make compared to cooking a whole turkey, and you don't need to prepare the whole turkey at once, making it better for smaller meals.

Instant Pot Turkey Breast

Plus the whole Thanksgiving spread!

Ingredients:

1 bone-in turkey breast (about 5 pounds)
1 1/2 cup broth
1/2 cup white wine
Salt and pepper to taste
Herbs and spices of your choice
Chopped vegetables like onions, celery, or carrot to put in the broth

Directions:

Thaw the turkey.
Once thawed, prepare the turkey by rubbing with salt, pepper, and whatever herbs and spices you like. Let this rest overnight.
The next day, you can cook the turkey. Pour the broth and white wine into the instant pot. If you have any vegetables, put them in now. You can also rub a little butter and some more spices on the turkey.
Put in the trivet and put the turkey on top of that. Pressure cook this for 30 minutes (or rather, for every pound of turkey, cook 6 minutes).
Let the turkey rest for about 15 minutes.
Take it out and broil it in the oven for about 10 minutes until golden brown.

Of course, this turkey goes great with mashed potatoes, stuffing, green beans, or whatever you like to have, but it also has other uses! Once cold, you can cut it into thin slices for a good sandwich meat, perfect for your leftover turkey. You could also shred it and put that in a variety of places.

A note: as with the ribeye, you can put a few tablespoons of flour with the juices in the Instant Pot after cooking and reduce to make a gravy, which pairs perfectly with the turkey. Another favored condiment is cranberry sauce; the sweet and savory go very well together.

-Chefpo

Comments

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Taiwanese Oyster Omelette

Welcome back! Today, we have a staple of the Taiwanese night market: Oyster Omelette, or O-a-tsian! O-a-tsian, which is Hokkien for "oyster fry" is the embodiment of Taiwanese food: fresh seafood, combinations of chewy and crispy textures, and rich flavors. This is a dish that can be found at any night market across Taiwan, but now, you can have it in your home! Taiwanese Oyster Omelette Makes 2 omelettes Ingredients: Omelet: 65 grams sweet potato flour 35 grams tapioca flour 1/4 teaspoon salt 250 grams water 1 teaspoon sesame oil (specifically 香油) 3 eggs 8 large oysters Green, crisp vegetables, such as Taiwanese baby bok choy (小白菜) Sauce: 4 tablespoons ketchup 4 tablespoons sweet chili sauce 1/2 tablespoon soy paste (醬油膏) 1 tablespoon corn starch 1 tablespoon sugar 1/2 cup water Directions: Make the batter by whisking the sweet potato flour, tapioca flour, salt, water, and sesame oil. This batter will separate over time so be sure to mix until even before pouring into the p...

Nduja Pasta

Welcome back! Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up! Nduja Pasta Makes 4-5 servings Ingredients: 16 ounces pasta 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 4-6 ounces nduja, depending on how spicy you prefer your pasta 26 ounces tomato passata (strained tomatoes) Grated Parmigiano Reggiano to top Directions: Saute the onion in with the olive oil in a pan until soft and translucent. Add the garlic in and cook for 1-2 minutes. Add in the nduja and stir into the aromati...

Search This Blog