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

Banana Chiffon Cake

Welcome back! Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below. Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...

Key Lime Pie

Welcome back! Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use...

Tiramisu

Welcome back to Chez Chefpo! Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum. Here's a reference for some of the more special ingre...

Search This Blog