Sweet Roasted Turkey

Ingredients:

  •  1 large turkey breast fillet with skin on, about 4 to 5 lbs., rinsed, drained well, pat-dried using paper towels 

  • 2 Tbsp. dried thyme, crumbled

  • 1 Tbsp. olive oil

  • 1 tsp. oregano powder

  • ¼ tsp. sea salt

  • ¼ cup fresh parsley, roughly chopped for garnish, optional

  • 1 cup water

  • 6 thin slices of prosciutto or Canadian bacon

  • ¼ tsp. white pepper

  • 6 thin slices of fontina or provolone cheese

  • 2 cups Homemade Peppery Chicken Stock, Unsalted

  • ½ cup white wine

Directions:

  1. To prepare roast: season turkey breast all over with salt and pepper. Place the meat skin side down on a flat surface. Sprinkle oregano and thyme on top.

  2. Place two slices of prosciutto on top and overlap with two slices of cheese. Repeat step for all slices.  

  3. From the thicker end, roll up meat into a tight jelly roll. Tuck ends underneath. Secure roast with kitchen twine. Make sure the roast fits snugly in the Yedi Pressure Cooker.

  4. Press: SAUTÉ and HIGH.

  5. Pour oil into the Yedi Pressure Cooker. Wait for oil to become smoky before browning the roast. Sear well on all sides.   

  6. Pour remaining ingredients into the Yedi Pressure Cooker.

  7. Press: SLOW COOKER and LOW. Set the timer to 9 hours. Secure lid.

  8. After the cooking cycle, carefully remove roast from cooking liquid and place on a holding plate to rest for 15 minutes. Carve into half-inch or inch-thick disks. Place two slices of roast per plate.

  9. To create gravy, press: SAUTÉ and HIGH. Reduce cooking liquid by half. Turn off the machine. Spoon gravy over roast slices. Garnish with parsley, if using. Serve immediately.

Matthew Revich