Turkey Breast With Fennel
Pressured-cooked turkey breast is moist, juicy and delicious. You won’t get crispy and golden browned skin as you would with roasting, but this is a great alternative way to serve delicious slices of turkey for a crowd without spending ages in the kitchen. Left-overs are also perfect for sandwiches.
Prep Time: 15 min.
Cooking Time: 35 min.
Kcal per serve: 700
Serves 4
• 3 – 3.5 lb. whole turkey breast, bone-in & skin on
• salt and black pepper to taste
• 1 large onion, diced
• 2 carrots, peeled & diced
• 2 stick celery, diced
• 2 cloves garlic, minced
• 1 bulb fennel, root removed, halved and sliced
• 1 1⁄2 cups chicken stock
• 1⁄3 cup dry white wine
• 6 sprigs thyme
• 2 – 3 tbsp. arrowroot starch
• 2 – 3 tbsp. water
• 1 tbsp. butter (optional)
1. Season the turkey breast all over with salt and black pepper.
2. Place the trivet into the InstantPot. Add the vegetables, chicken stock and wine. Add the turkey breast skin-side up.
3. Place the lid on the InstantPot and set to Manual (More/High) for 25 minutes. When done allow the pressure to release naturally for 10 minutes. Do a quick release of the remaining pressure and remove the lid.
4. Remove the turkey breast to a pre-warmed serving dish and cover with aluminum foil. If you have a meat thermometer check the temperature is 165 oF (74 oC) in the thickest part of the breast. If not place it back in the pot and cook it for another few minutes on high.
5. Skim off any excess fat from the sauce and remove the thyme stalks. Remove the trivet.
6. Set the InstantPot to Sauté (Normal).
7. Dissolve the arrowroot starch in water. Gradually whisk in the arrowroot starch until you have the desired thickness. Whisk in the butter. It’s optional but it does enrich the sauce. Taste the sauce and season with salt and pepper if desired.
8. Pour the sauce over the turkey breast.
The skin will not crisp up when cooked in a pressure cooker. If you prefer crispy skin remove the breast to a baking tray and place under a pre-heated broiler until browned and crispy. You can substitute arrowroot starch with cornstarch but it is not gluten free.
Details
Prep Time: 15 min.
Cooking Time: 35 min.
Kcal per serve: 700
Serves 4
Ingredients
• 3 – 3.5 lb. whole turkey breast, bone-in & skin on
• salt and black pepper to taste
• 1 large onion, diced
• 2 carrots, peeled & diced
• 2 stick celery, diced
• 2 cloves garlic, minced
• 1 bulb fennel, root removed, halved and sliced
• 1 1⁄2 cups chicken stock
• 1⁄3 cup dry white wine
• 6 sprigs thyme
• 2 – 3 tbsp. arrowroot starch
• 2 – 3 tbsp. water
• 1 tbsp. butter (optional)
Preparation
1. Season the turkey breast all over with salt and black pepper.
2. Place the trivet into the InstantPot. Add the vegetables, chicken stock and wine. Add the turkey breast skin-side up.
3. Place the lid on the InstantPot and set to Manual (More/High) for 25 minutes. When done allow the pressure to release naturally for 10 minutes. Do a quick release of the remaining pressure and remove the lid.
4. Remove the turkey breast to a pre-warmed serving dish and cover with aluminum foil. If you have a meat thermometer check the temperature is 165 oF (74 oC) in the thickest part of the breast. If not place it back in the pot and cook it for another few minutes on high.
5. Skim off any excess fat from the sauce and remove the thyme stalks. Remove the trivet.
6. Set the InstantPot to Sauté (Normal).
7. Dissolve the arrowroot starch in water. Gradually whisk in the arrowroot starch until you have the desired thickness. Whisk in the butter. It’s optional but it does enrich the sauce. Taste the sauce and season with salt and pepper if desired.
8. Pour the sauce over the turkey breast.
Cooking Tips
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