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Whole Turkey with Apricot Glaze - (Makes 8 to 10 servings)

 

Ingredients:

9 lb. Turkey

6 oz. apricot jam

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander

1 teaspoon salt

1 teaspoon ground black pepper

2 cups chicken stock

1 onion, diced

1 carrot, diced

 

 

1.  Rinse the turkey and dry with paper towels.

 

2.  In a bowl, combine the jam, cumin, turmeric, coriander, salt and pepper.  Mix well.

 

3.  Rub all sides of the turkey with the paste.

 

4.  Pour the broth into the Instant Pot.  Add the onion and carrot.

 

5.  Add the turkey.  Close and lock the lid.

 

6.  Select the POULTRY setting and set cooking time for 40 minutes.

 

7.  Once timer, beeps, allow to Naturally Release for 10 minutes, then release any remaining pressure manually and serve.

 

NOTE:  If desired, broil in the oven for a few minutes for a browned top.

 


 

Braised Turkey Wings - (Makes 4 servings)

 

Ingredients:

4 turkey wings

2 tablespoons vegetable oil

2 tablespoons butter

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 yellow onion, sliced

1 1.2 cups cranberries

1 cup walnuts

1 bunch thyme, roughly chopped

1 cup orange juice

 

 

1.  Select the SAUTE setting on the Instant Pot and heat the oil.

 

2.  Add the butter and melt it.

 

3.  Season the turkey wings with salt and pepper then put in the pot.

 

4. Brown the turkey on both sides.  Remove the wings from the pot.

 

5.  Add the onion, cranberries, , walnuts, and thyme to the pot, stir and sauté for 2 minutes.

 

6.  Add orange juice and rerun turkey wings to the pot and stir.  Close and lock the lid.

 

7.  Select the MANUAL setting and cook on High pressure for 20 minutes.

 

8.  Once timer, beeps, allow to Naturally Release for 10 minutes, then release any remaining pressure manually. Open the lid.

 

9.  Transfer the turkey wings to a serving bowl.

 

10.  Set the Instant Pot on SAUTE mode and simmer the cranberry mix for 5 minutes, until the sauce begins to thicken.

 

11.  Serve turkey wings with cranberry sauce.

 


 

Simple Turkey Breast Roast - (Makes 4 servings)

 

Ingredients:

1 (3 lbs.) turkey breast roast, boneless

2 tablespoons plus 2 tablespoons garlic infused oil

2 teaspoon salt

1 1/2 cups chicken broth

 

 

1.  Rub all sides of the turkey with 2 tablespoons of oil and season with salt.

 

2.  Preheat the Instant Pot by selecting SAUTE.  Add the remaining oil.

 

3.  Put the meat in the pot and brown on both sides.  Press the CANCEL button to stop the SAUTE function.

 

4.  Transfer the turkey breast roast to a bowl.

 

5.  Add the broth to the pot and deglaze the pot by scraping the bottom to remove all of the brown bits.

 

6.  Insert the steam rack.  Place the turkey meat on top.

 

7.  Close and lock the lid.  Select the MANUAL setting and cook at HIGH pressure for 30 minutes.

 

8.  Once cooking is complete, select CANCEL and use a Natural Release for 10 minutes. Release any remaining pressure manually.  Open the lid and serve.

 


 

Herb Turkey Breast - (Makes 6 servings)

 

Ingredients:

3 lbs. turkey breast

2 cups chicken broth

2 sprigs fresh rosemary

1 sprig fresh thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 red onion, quartered

3 stalks celery, roughly chopped

 

 

1.  Prepare the Instant Pot by adding the broth to the pot and placing the steam rack in it.

 

2.  Add the rosemary and thyme to the pot.

 

3.  Season the turkey with salt, pepper, dried oregano, and dried basil.

 

4.  Place the meat on the steam rack, breast side up.  Add the onion and celery.

 

5.  Close and lock the lid.  Select the MANUAL setting and cook at HIGH pressure for 35 minutes.

 

6.  When the timer beeps, select CANCEL and use a Natural Release for 10 minutes. Release any remaining pressure manually.  Open the lid.

 

7.  Transfer the turkey to a serving bowl and slice it.  Serve with the gravy.

 


 

Thanksgiving Turkey - (Makes 6 to 8 servings)

 

Ingredients:

8 lbs, turkey, fresh or defrosted

2 teaspoon salt

2 teaspoon ground black pepper

1 medium onion, quartered

2 cloves garlic, cut in half

1 medium carrot

1 celery stalk, quartered

2 cups water

1 bay leaf, dried

 

 

1.  Rub all sides of the turkey with salt and pepper.

 

2.  Slice the meat to create stuffing pockets.  Stuff with onions and set aside.

 

3.  Add the onion, garlic, carrot and celery to the Instant Pot.

 

4.  Add the turkey and pour the water into the pot.  Add the bay leaf.

 

5.  Close and lock the lid.  Select the MANUAL setting and cook at HIGH pressure for 40 minutes.

 

6.  Once cooking is complete, use a Natural Release for 10 minutes. Release any remaining pressure manually.  Open the lid.

 

7.  Preheat the oven to 450 degrees F.

 

8.  Transfer the turkey to the baking sheet which is covered by parchment paper.

 

9.  Drizzle with liquid from the pot and brown in the oven for another 15 to 20 minutes and serve.


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