Pressure Cooker Citrus & Rosemary Turkey Breast

Name: Pressure Cooker Citrus & Rosemary Turkey Breast
Prep time: 10M
Total time: 45M
Yield: 6 Servings
Ingredients: 1 Pressure Cooker Citrus & Rosemary Turkey Breastbone-in, skin-on turkey breast (3-4 lbs.); 1 bottle Naranja Agria – Bitter Orange Marinade; 3 tbsp. Pressure Cooker Citrus & Rosemary Turkey Breastchopped fresh rosemary, divided; 3 tbsp. Extra Virgin Olive Oil; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Sazón with Coriander and Annatto; 1 packet Powdered Chicken Flavored Bouillon; 2 tbsp. Pressure Cooker Citrus & Rosemary Turkey Breastcornstarch; Pressure Cooker Citrus & Rosemary Turkey BreastPrepared Cilantro Rice, for serving

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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® <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!

Total Time

45m

Prep Time:10m

Yields:6 Servings

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Ingredients

bone-in, skin-on turkey breast (3-4 lbs.)

1 bottle
(24 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

3 tbsp.

chopped fresh rosemary, divided

3 tbsp.

GOYA® Extra Virgin Olive Oil , divided

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Sazón with Coriander and Annatto

1 packet

GOYA® Powdered Chicken Flavored Bouillon

2 tbsp.

cornstarch

Prepared <a href="/en/recipes/cilantro-rice/" title="Cilantro Rice">Cilantro Rice</a>, for serving

Directions

Kitchen View

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.