Christmas Turkey Breast


  • 1 boneless turkey breast
  • ⅓ cup (125 g) butter
  • 1 tbsp Dijon mustard
  • 1 bunch parsley
  • 2 cloves garlic
  • Salt and pepper to taste
  • Cranberries and walnuts, as garnish
  • 2 tbsp flour
  • 1 tbsp butter
  • 2 tbsp white wine
  • Turkey cooking juices
  • Place butter, mustard, parsley, and garlic in food processor. Form a thick paste.
  • Season breast with salt and pepper; then spread with mixture. Wrap the entire breast in aluminum foil.
  • On the Instant Vortex control panel, press Air Fry, then set time to 45 Minutes and temperature to 390°F (200°C).
  • When the time is up, open the aluminum foil on top and set time for another 30 Minutes, at the same temperature, to brown the chicken.
  • To a saucepan add the butter, and when it begins to melt, add the flour, stirring constantly, until it forms a paste. Add the juices remaining in the aluminum foil from the turkey and white wine. Thicken while stirring over low heat.
  • Serve over sliced turkey and garnish with cranberries and walnuts.
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