HALF TURKEY BREAST RECIPES RECIPES

Steps:

• If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
• Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
• Place the trivet in the Instant Pot pan and pour in the chicken broth.
• If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
• Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
• Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
• Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.

Steps:

• First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
• Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
• Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
• Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
• Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.