Tired of dry, bland turkey? Say goodbye to disappointing dinners and hello to the most succulent, flavorful turkey breast you’ve ever made! This Spiced Turkey recipe harnesses the magic of the pressure cooker to lock in moisture and infuse every bite with a warm, aromatic blend of basil and cloves. It’s a surprisingly simple dish that delivers gourmet results, making it perfect for a special weeknight meal or a small holiday gathering. Get ready to impress!
Ingredients
• 2 lbs (907g) boneless turkey breast
• 2 garlic cloves, crushed
• ¼ cup (60ml) oil, plus more for greasing
• 3 cups (720ml) chicken broth, divided
• 1 tsp dried basil
• 3 whole cloves
• ½ tsp stevia powder
Instructions
1. Prepare the Marinade: Rinse the turkey breast under cold water and pat it completely dry with paper towels. Place the turkey in a large resealable bag. Add the dried basil, whole cloves, oil, and one cup of the chicken broth. Seal the bag, removing as much air as possible, and shake well to coat the turkey. Refrigerate and let it marinate for at least 20 minutes.2. Sauté the Aromatics: Set your pressure cooker to the ‘Sauté’ function. Add a little oil to the stainless steel insert and heat. Add the crushed garlic and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.3. Pressure Cook the Turkey: Remove the turkey from the marinade bag and place it in the pot. Pour in 2 tablespoons of the marinade liquid and the remaining 2 cups of chicken broth. Discard the rest of the marinade. Secure the lid and set the steam release valve to the ‘Sealing’ position.4. Cook and Rest: Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes. Once the timer finishes, allow the pressure to release naturally for at least 10 minutes before performing a quick release for any remaining pressure. Let the turkey rest for 5-10 minutes before slicing and serving.
Nutritional Information
• Per Serving
• Calories: 313
• Total Fats: 20.3g
• Net Carbs: 8.7g
• Protein: 20.3g
• Fiber: 1.8g
Pro Tips
• For a deeper flavor, marinate the turkey for up to 4 hours or even overnight in the refrigerator.
• Turn the remaining liquid in the pot into a delicious gravy. Switch to the ‘Sauté’ function, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, and whisk it into the simmering liquid until thickened.
• Ensure the turkey breast is fully thawed before cooking to guarantee even cooking times and a tender result.
• Don’t skip the natural pressure release! This crucial step allows the meat to reabsorb its juices, resulting in a much more tender and moist turkey breast.
FAQ
Q: How long should I marinate the turkey for the best flavor
A: For good flavor, marinate the turkey for at least 20 minutes. However, for a deeper, more infused taste, you can marinate it in the refrigerator for up to 4 hours or even overnight as suggested in the pro tips.
Q: Is the 10-minute natural pressure release necessary
A: Yes, the 10-minute natural pressure release is a crucial step for this recipe. It allows the turkey breast to rest and reabsorb its juices, which is the key to making it exceptionally tender and moist. Skipping this may result in drier meat.
Q: Can I use a frozen turkey breast
A: No, you must use a fully thawed turkey breast for this recipe. Cooking from frozen will result in uneven cooking and will not produce the tender, succulent texture this recipe is designed for.
Q: How do I make gravy from the leftover liquid
A: You can easily turn the remaining liquid into a delicious gravy. After removing the turkey, switch your pressure cooker to the ‘Sauté’ function. Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering liquid in the pot until it thickens.
