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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® 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!
Ingredients
1
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.
Sazón GOYA® with Annatto
1 packet
GOYA® Powdered Chicken Flavored Bouillon
2 tbsp.
cornstarch
Prepared Cilantro Rice, for serving
Directions
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.
New from Goya
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