Pressure Cooker Turkey with Berry Compote
This delicious dish is a great way to get all that yummy turkey flavor without heating up the house, and the berries make the perfect summer sauce. For a browner turkey, just broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
Total TimePrep: 15 min. + standing Cook: 45 min. + releasing
Makes12 servings (3-1/4 cups compote)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 boneless skinless turkey breast halves (2 pounds each)
- 1/3 cup water
- 2 medium apples, peeled and finely chopped
- 2 cups fresh raspberries
- 2 cups fresh blueberries
- 1 cup white grape juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 6-qt. electric pressure cooker. Pour water around turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 30 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A thermometer inserted in turkey breasts should read at least 165°.
- Remove turkey and cooking juices from pressure cooker; tent with foil. Let stand before slicing.
- Select saute setting on pressure cooker and adjust for high heat. Add the compote ingredients. Bring to a boil. Reduce heat; cook, uncovered, stirring occasionally, until mixture is slightly thickened and the apples are tender, 15-20 minutes. Serve turkey with compote.
Test Kitchen tip
Originally published as Slow-Cooked Turkey with Berry Compote in Cook It Fast, Cook It Slow
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