Festive Turkey

By: The Culinary Cartel

Festive Turkey
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
"thanksgiving", 9 servings, air fry, blue cheese, carrot, celery rib, christmas, cook 36 min, cornflour, dates, dry roasted almonds, easy, fresh thyme, ml water, oil as needed, onion, prep 15 min, salt, salt & pepper as needed, sausage meat, skin-on boneless turkey breast, tbsp butter melted, tbsp water, winter

prep icon Prep Time
15 Minutes
cook icon Cook Time
36 Minutes

serving icon Servings
9 Servings
Ingredients
  • 12 oz. onion, peeled and thinly sliced
  • 1 carrot, peeled and diced
  • 1 celery rib, peeled and diced
  • 2¾ cup sausage meat
  • 3 oz. dates
  • 4 oz. blue cheese
  • 1 tbsp. fresh thyme
  • ½ cup dry roasted almonds
  • 1 tsp. salt
  • 2 tbsp. cornstarch
  • 2 tbsp. water
  • 1 cup water
  • Oil, as needed
  • 6.6 lb. skin-on boneless turkey breast
  • 2 tbsp. butter,melted
  • Salt & pepper, as needed
Instructions
  • Select Sauté, Normal/Medium, then add the onions to the with a drizzle of oil. Cook, stirring occasionally until golden.
  • Once the onions are brown, add in the diced carrots and celery and continue cooking until soft. Remove from the heat and set aside.
  • Add the sausage meat, sautéed veggies, dates, blue cheese, fresh thyme and almonds to a bowl with salt, then mix all the ingredients together until well combined.
  • Place the turkey skin side down on a chopping board. Down the center, between the butterflied breasts, place a log of sausage filling about 8 cm thick. Any leftover stuffing can be rolled into balls and air fried or baked until golden.
  • Gather the sides of the turkey together to enclose the filling, then roll the turkey over. With the breast and skin now facing up, secure the turkey roulade lengthways with string. Should you wish, you can also sew the turkey together down the seam where the breasts meet. Finally, tie the turkey once from top to bottom and down the middle.
  • Place the turkey in the Instant Pot on the trivet, breast side up and pour in the water.
  • Drizzle the melted butter evenly over the crown, then season the turkey with salt and pepper lightly on the skin.
  • Pressure Cook on High for 25 minutes. When the time is up, allow for a 15 minute natural release, then carefully quick-release the rest of the pressure. When finished, strain the turkey juices from the pot, reserving it for your gravy.
  • Place the turkey back into the now clean pot on the trivet and secure the air frying lid.
  • Select Air Fry, and set the temperature to 375°F / 190°C, and cook the turkey until golden brown on top, about 10-12 minutes. Alternatively, you can use the oven set to 375°F / 190°C for about 18-20 minutes.
  • Rest the turkey in a warm spot for 10 minutes before carving. Once the turkey has finished cooking it should read a minimum of 167°F / 75°C on an ‘instant read’ thermometer.
  • While the turkey cooks, make the gravy. Top up the turkey juices with a little water or chicken stock, until the quantity reaches 2 cups (500ml).
  • Add the juices to a pot and bring to the boil.
  • Add cornstarch and water to a small bowl. Add this to the juices to thicken your gravy.
  • Serve your turkey alongside your gravy, and lovely, extra-crispy roast potatoes. Enjoy!
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