Butterflied Turkey Breast Stuffed with Ham and Herbs Pressure Cooker Recipe

Butterflied Turkey Breast Stuffed With Ham And Herbs Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 25 minutes at HIGH pressure

• 1 (3- to 3½-pound) whole boneless turkey breast
• 1 large shallot, peeled
• 6 thin deli slices boiled or baked ham, minced
• leaves from 4 sprigs fresh parsley.
• 4 fresh chives, minced
• ¼ cup (½ stick) unsalted butter, softened
• ¼ cup instant flour, such as Wondra
• 4 tablespoons olive oil
• ½ cup dry white wine
• ¼ cup chicken or vegetable broth
• 1 pound white mushrooms, trimmed and sliced

Method

1. Place the breast on a work surface covered with aluminum foil or wax paper
2. Remove tendons and silver ligaments by placing the point of a sharp boning or paring knife under the beginning of the inedible parts and pulling them out with your other hand as you cut
3. Evaluate the turkey breast to determine the thickest side
4. Place that to your left
5. Using a sharp carving knife on the thinner side, cut a pocket three quarters of the way through the breast until it can be almost opened like a book
6. If there are parts of the turkey breast hanging loose from the sides, trim them off, chop with the knife, and mix with the ham and herbs in the next step
7. Make the filling
8. Process the shallot, ham, parsley, and chives together in a food processor, using short pulses, until coarsely minced
9. Spread the butter with a rubber spatula over the open turkey breast
10. Spread the ham mixture evenly over the butter
11. Fold the left side of the turkey breast over the filling, pressing down to seal
12. Slide a piece of kitchen twine measuring three times the length of the turkey breast under the turkey
13. Bring both ends of the twine together and tie in a knot at the top of the breast
14. Cut five more pieces measuring two times the width of the turkey breast
15. Beginning at the center, slide a piece under the turkey breast and bring to the top
16. Loop both ends of the twine under and over the lengthwise string, and tie a knot at the top of the breast
17. Repeat this with the remaining pieces, working out from the center to the ends
18. Tuck in any stray pieces of turkey and filling
19. Rub 1 tablespoon of the oil over the top of the turkey breast
20. Sprinkle the flour over the top, rubbing it in to evenly distribute
21. In a 5- to 8-quart pressure cooker, heat the remaining 3 tablespoons oil over medium-high heat until hot but not smoking
22. Place the turkey breast, flour side down, in the oil and lightly brown, about 3 minutes
23. Turn the turkey breast over using two wooden spoons and lightly brown the underside, another 3 minutes
24. Remove the turkey breast from the oil with a meat fork and place on a platter
25. Remove the pressure cooker from the heat
26. Add the wine and broth
27. Place a trivet in the pressure cooker
28. Place the turkey breast on the trivet
29. Return to the stove top and bring the liquid to a boil over medium-high heat
30. Close and lock the lid
31. Leave the burner heat at medium-high
32. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
33. Set a timer to cook for 25 minutes
34. Remove the pot from the heat
35. Open the cooker with the Natural Release method; let stand for 15 minutes
36. Be careful of the steam as you remove the lid
37. Using two wooden spoons or a pair of tongs, transfer the turkey breast to a cutting board and loosely tent with aluminum foil
38. Let rest 10 to 15 minutes before slicing
39. Remove the trivet from the pressure cooker
40. Bring the liquid to a simmer and add the mushrooms
41. Close the lid, turn off the heat, and let stand for 10 minutes
42. Taste for salt and pepper
43. Remove the strings from the turkey breast and slice the breast on the diagonal, overlapping the pieces on a serving platter
44. Spoon a little mushroom sauce over the slices
45. Serve immediately

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