Pressure Cooker Citrus & Rosemary Turkey Breast
If you’re looking for an easy and flavorful main dish, this Pressure Cooker Citrus and Rosemary Turkey Breast is for you. The secret lies in first cooking the turkey breast in a pressure cooker and then baking it until perfectly golden. Start by marinating the turkey with GOYA® Naranja Agria – Bitter Orange Marinade and rosemary for, at least, 6 hours. Dry it with a paper towel and sprinkle these three key ingredients on it: GOYA® Extra Virgin Olive Oil, Sazón GOYA® with Coriander & Annatto, and GOYA® Adobo All-Purpose Seasoning with Pepper to elevate its color and flavor. Finally serve this fantastic turkey with gravy and a side of rice for a complete and festive dinner. Just wonderful!
Total Time
45m
Prep Time:10m
Yields:6 Servings
Ingredients
1
bone-in, skin-on turkey breast (3-4 lbs.)
1 bottle
(24 oz.)
3 tbsp.
chopped fresh rosemary, divided
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
cornstarch
Prepared <a href="/en/recipes/cilantro-rice/" title="Cilantro Rice">Cilantro Rice</a>, for serving
Directions
Step 1
<p>In a large container with lid or in a large zip-top bag, combine turkey, marinade and 2 tbsp. rosemary. Massage marinade into turkey to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.</p>
Step 2
<p>Pat turkey dry with paper towels. In small dish, stir together Adobo and Sazón. Using pastry brush, brush turkey with olive oil; sprinkle with Adobo mixture, brushing to coat completely. Mix chicken bouillon with 1 cup of water and add to pressure cooker. Place turkey, skin side up in pressure cooker. Cover and lock to seal. pressure-cook on high for about 20 minutes until internal temperature registers 165°F on quick-read thermometer. Carefully release pressure according to manufacturer’s instructions before removing lid.</p>
Step 3
<p>Preheat oven to 450°F. Transfer turkey to an aluminum-foil-lined rimmed baking sheet and broil until skin is crispy and golden-brown, about 10 minutes. Transfer turkey to cutting board and cover with foil. Let rest for at least 15 minutes before carving.</p>
Step 4
<p>Meanwhile, mix cornstarch with 2 tbsp. water. Skim fat from top of pan drippings. Turn pressure cooker to the sauté setting. Bring pan drippings to a simmer. Stir in cornstarch mixture and remaining rosemary and cook, stirring frequently, until gravy thickens, about 3-5 minutes. Carve turkey and serve with gravy and rice.</p>
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Pressure Cooker Citrus & Rosemary Turkey Breast
Prep Time: 10m
Total time: 45m
Yields: 6 Servings
<p>If you’re looking for an easy and flavorful main dish, this <em>Pressure Cooker Citrus and Rosemary Turkey Breast</em> is for you. The secret lies in first cooking the turkey breast in a pressure cooker and then baking it until perfectly golden. Start by marinating the turkey with GOYA® <a title="Bitter Orange Marinade" href="https://www.goya.com/en/products/bitter-orange-marinade/" data-udi="https://goya.com/en/products/bitter-orange-marinade">Naranja Agria – Bitter Orange Marinade</a> and rosemary for, at least, 6 hours. Dry it with a paper towel and sprinkle these three key ingredients on it: GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, <a title="Sazon with Coriander and Annatto" href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/" data-udi="https://goya.com/en/products/sazon-with-coriander-and-annatto">Sazón GOYA® with Coriander & Annatto</a>, and GOYA® <a title="Adobo with Pepper" href="https://www.goya.com/en/products/adobo-with-pepper/" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a> to elevate its color and flavor. Finally serve this fantastic turkey with gravy and a side of rice for a complete and festive dinner. Just wonderful!</p>
Ingredients
1
bone-in, skin-on turkey breast (3-4 lbs.)
1 bottle (24 oz.)
3 tbsp.
chopped fresh rosemary, divided
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
cornstarch
Prepared <a href="/en/recipes/cilantro-rice/" title="Cilantro Rice">Cilantro Rice</a>, for serving
Directions
Step 1
<p>In a large container with lid or in a large zip-top bag, combine turkey, marinade and 2 tbsp. rosemary. Massage marinade into turkey to cover completely. Marinate at least 6 hours, or overnight. Discard marinade.</p>
Step 2
<p>Pat turkey dry with paper towels. In small dish, stir together Adobo and Sazón. Using pastry brush, brush turkey with olive oil; sprinkle with Adobo mixture, brushing to coat completely. Mix chicken bouillon with 1 cup of water and add to pressure cooker. Place turkey, skin side up in pressure cooker. Cover and lock to seal. pressure-cook on high for about 20 minutes until internal temperature registers 165°F on quick-read thermometer. Carefully release pressure according to manufacturer’s instructions before removing lid.</p>
Step 3
<p>Preheat oven to 450°F. Transfer turkey to an aluminum-foil-lined rimmed baking sheet and broil until skin is crispy and golden-brown, about 10 minutes. Transfer turkey to cutting board and cover with foil. Let rest for at least 15 minutes before carving.</p>
Step 4
<p>Meanwhile, mix cornstarch with 2 tbsp. water. Skim fat from top of pan drippings. Turn pressure cooker to the sauté setting. Bring pan drippings to a simmer. Stir in cornstarch mixture and remaining rosemary and cook, stirring frequently, until gravy thickens, about 3-5 minutes. Carve turkey and serve with gravy and rice.</p>
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