Turkey with Green Sauce and Cherries

By: Claudia Varleta

Turkey with Green Sauce and Cherries
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
(if turkey is boneless, 6 servings, and pepper., basil, butter softened, cherries, chicken and turkey, chicken broth, chives, chopped, christmas, Claudia Varleta, do not remove netting), garlic powder, green onion, instant pot, juice of 1-2 lemons, olive oil, oregano, paprika, pressure cook, salt, salt and pepper, tarragon, thyme

serving icon Servings
6 Servings
Ingredients
  • 1 turkey breast approx. 3 lb/1.5 kg (if turkey is boneless, do not remove netting)
  • 2 tbsp butter softened
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp each oregano, garlic powder, tarragon, thyme, and pepper.
  • 1½ cups chicken broth
  • ½ cup basil, chopped
  • ½ cup cilantro, chopped
  • ¼ cup chives, chopped
  • 1-2 cups green onion, chopped
  • Juice of 1-2 lemons
  • ½ cup olive oil
  • Salt and pepper
  • 1 cup cherries, chopped
Instructions
  • Brine the covered turkey in salted water at least 8 hours before cooking (ideally overnight).
  • Mix the butter, salt, spices, and herbs. Use your hands to rub this mixture all over the turkey (do not remove the netting that the turkey comes in).
  • In the Instant Pot® inner pot, place 1.5 cups of chicken broth, then the rack and the turkey on the rack.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 60 Minutes.
  • When done cooking, let the pot release steam naturally for 15 minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the rack with the turkey. Cut the turkey into slices and store in the cooking liquid until ready to use.
  • For the sauce, mix all the ingredients.
  • Serve the turkey at room temperature or warm with the sauce on top.
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