Ingredients
- 1 Tbsp. olive oil
- 1½ lbs. boneless, skinless turkey breast
- 1 tsp. sage rub
- 1 Tbsp. brown sugar
- 1 tsp. garlic, minced
- 4 oz. yellow onion, large dice
- 2 carrots, peeled and cut on bias (approx. 2 oz.)
- 2 celery, peeled and cut on bias (approx. 2 oz.)
- 4 oz. Holland House® Sherry Cooking Wine
- 4 oz. apple cider
- ½ orange, quartered
- 1 bay leaf
- 4 Tbsp. corn starch
- 4 Tbsp. cold water
- 2 Tbsp. scallions
Directions
Instant Pot
- Heat Instant Pot on sauté and heat olive oil.
- Season turkey breast with sage rub, brown sugar and garlic and brown for 1-2 minutes. Add onions, carrots and celery and cook for two minutes.
- Deglaze with Holland House® Sherry Cooking Wine.
- Add cider and ½ orange and bay leaf. Turn off sauté setting and close lid and close vent.
- Turn on pressure cooking setting and cook for 30 minutes, until turkey breast is 165 degrees F.
- Naturally vent for 10 minutes and then release pressure.
- Remove turkey breast from Instant Pot and turn on sauté setting.
- Combine cornstarch and water and add to cooking liquid in the bottom of the Instant Pot. Bring to a boil to thicken sauce.
- Slice turkey breast and finish with sauce. Garnish with scallions.
Crockpot
- Heat crockpot on high and heat olive oil.
- Season turkey breast with sage rub, brown sugar and garlic and add to Crockpot.
- Add onions, carrots, celery and Holland House® Sherry Cooking Wine.
- Add cider and ½ orange and bay leaf. Cook for 2 hours or until turkey breast is 165 degrees F.
- Remove turkey breast from Crockpot and transfer cooking liquid to small sauce pan.
- Combine cornstarch and water and add to cooking liquid. Bring to a boil to thicken sauce.
- Slice turkey breast and finish with sauce. Garnish with scallionsHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.netto learn more about our program.CG
