Instant Dutch Oven - Turkey Breast
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Ingredients
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Instructions
- Soak dried mushrooms in
1 cup of water. When they are soft, slice and save the water for later use. - If the turkey breast is bone in, place it on a cutting board (skin side down) and pierce the silver skin through the ribs with a knife. Otherwise continue to step 3.
- Pat the turkey breast with paper towels and season with salt and pepper.
- Select SEAR/SAUTE and set the time to 15 minutes. Press START.
- When the dutch oven is hot, place turkey breast in, skin side down. Let it sear until the skin is golden brown and comes of easily from the bottom, around 7 minutes.
- Turn the turkey and sear the other side until golden brown.
- Take the breast out and set aside.
- Add olive oil to the dutch oven.
- Add shallots and mushroom. Sauté briefly until onions are soft.
- Press CANCEL. Select BRAISE MODE. Press Temp/Time button to set time to 1:15. Press START.
- Add chicken stock, the water remaining from the soaked mushrooms, and thyme sprigs. Bring to simmer.
- Return breast, skin side up, to the dutch oven, adding any accumulated juices. Close the lid.
- Once the cooking cycle is complete, open the lid. Transfer turkey to carving board.
- Discard thyme sprigs. Add lemon juice into the pot and stir.
- Slice turkey breast and top with the mushroom and its already thickened juice. For a smoother gravy, blend vegetables and the juice in a blender until smooth. Season the gravy with salt and pepper if needed.
- For serving, return gravy to the dutch oven Close the lid. Select KEEP WARM. Press START.
Recipe Notes
We recommend serving this dish with your favorite root vegetables.