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Maple Bread Pudding
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
4 people
|
Ingredients
Turkey Breast and Mashed Potatoes
- 3 lb turkey breast fresh, bone-in or boneless (up to
7 lbs , see cook times in notes) - 1 tbsp oil
- 1/2 tsp ground sage
- 1 tsp dried basil
- 1 tsp dried tarragon
- 1/2 tsp thyme these are just my favourite herbs with poultry. Feel free to use your own.
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups turkey or chicken broth or water
- 1 carrot cut into
2” pieces - 1 stalk celery cut into
2” pieces - 1 small onion cut into 8 pieces
- 1 in small apple 8 wedges (optional)
- 2 to 4 russet potatoes peeled and quartered
Gravy Recipe : Flour Roulx Method
- 2 1/2 tbsp butter or oil
- 2 tbsp flour
Gravy Recipe: Cornstarch Method
- 2 tbsp cornstarch
- 3 tbsp Water
Ingredients
Turkey Breast and Mashed Potatoes
Gravy Recipe : Flour Roulx Method
Gravy Recipe: Cornstarch Method
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Instructions
- Wash and pat the turkey dry. Make a paste out of the oil, herbs and salt and pepper. Rub this all over the turkey breast.
- Toss the cut vegetables (except the potatoes) and apple into the Instant Pot and add the broth/water. Place the trivet over the veg/apple mixture and put the seasoned turkey breast on top.
- Potatoes only take 4-6 minutes so I usually do them after the turkey is finished. But you CAN cook them right in with the turkey. Like this: put the potatoes in a steamer basket if it will fit in on top or beside the turkey. If not, make a tin foil boat to hold the potatoes and fit them in wherever you can.
- Close the pot, set the valve to Sealing and push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons: 24 minutes for a
3 lb turkey - When it beeps that it's done, leave it for a 15-minute natural release . If you're planning to brown and crisp the turkey skin, turn the oven's broiler on now and line a baking sheet with tin foil.
- After the 15 minutes, press Cancel, flip the valve to Venting and when the pin drops, open the Instant Pot and smell the yumminess. If you're browning the breast, place it on the baking sheet and put it under the broiler. Keep an eye on it – it will brown quickly (3-5 minutes) and can burn. Don't turn on the news or start texting or anything. You'll be cussing yourself when the smoke detector goes off.
- Mash the potatoes adding the butter, milk or sour cream, salt and pepper as you like it. (Are you keeping an eye on that turkey breast under the broiler?)
- For the gravy, strain the cooking liquid and discard the vegetables.
- Flour roux method: Press Saute and put the butter or oil in the pot. Whisk in the flour and keep whisking for a minute to cook the roux. Add the strained cooking liquid all at once and whisk vigorously as it comes to the boil and thickens.
- Cornstarch method: Whisk the cornstarch and water into a smooth slurry. Press Saute and add the strained cooking liquid. When it's boiling, add about half the slurry and bring it back to the boil. Add more slurry if you like a thicker gravy.
- Taste and add salt and pepper if needed. That's it. You're done. Now think of happy Christmases and enjoy your turkey dinner.
Recipe Notes
4 lb turkey breast-28 minutes
5 lb turkey breast-32 minutes
6 lb turkey breast-36 minutes
7 lb turkey breast-40 minutes
Pressure Cook and Manual buttons are interchangeable.
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My almost 5 pound turkey breast wasn’t done after 32 minutes. I had to add 10 minutes three more times.
I used this recipe for only the turkey breast and vegetables, using a 3 lb turkey breast thawed 3 days in the refrigerator. Followed instructions : manual high pressure for 24 minutes. This was my first attempt, so I checked it with a meat thermometer once pressure release was finished. A perfect 172 degrees, and meat was moist and juicy. There was plenty of broth left for gravy.
Are there any cooking time adjustments between bone-in and boneless? I thought that boneless needed slightly less cook time.
Thanks for the recipe! I use this foldable steamer basket, space-saving design, plus it’s much easier to clean. I got it on Amazon: https://amzn.to/2M5Cy3u
I made my bone in 5.80 lbs turkey breast, pressured cooked for 36 minutes, allowed to rest on the off position, for 15 minutes, then released the pressure. The turkey was very tasty, but somewhat tough. It made plenty of gravy. I made mashed after cooking the turkey not in a steamer boat.
Omitted the apple; I made mashed cauliflower in place of potatoes. Added a splash of white cooking wine to the broth. The flavor was fantastic and turkey was moist and delicious, but i had add 9 minutes of time to the pressure cook step as the middle was not 165F at 24 minutes.
I love this recipe. I used 2 turkey thighs and 2 drum sticks. I just laid them on top of the veggies and placed peeled yukon gold potatoes on top. The gravy came out delicious.
I added an extra carrot in place of an apple. Then instead of throwing out the veggies I mashed them with the potatoes. Delicious!
Does the Turkey need to be thawed or can it be frozen when cooked? Wished it says