Turkey Breast - Stuffed with Pork Sausage, Cranberry & ApplePer: 600 g
Seasoned turkey breast (turkey breast, water, salt, cultured dextrose [cultured dextrose, corn maltodextrin], vinegar with natural flavour [dehydrated vinegar, citrus extract, spice], spice, sodium phosphates) • Stuffing (pork, water, dehydrated cranberry [cranberry, sugar, sunflower oil], dehydrated apple, seasoning [dehydrated garlic, herbs and spices, dehydrated red bell pepper], dehydrated onion, vinegar, salt).
|Per 100 g|
|% Daily Value (DV) *|
|Fat 4.5 g|
|Carbohydrate 3 g|
|Protein 18 g|
|Cholesterol 50 mg|
|Sodium 370 mg||16%|
|Potassium 300 mg||6%|
|Calcium 10 mg||1%|
|Iron 0.5 mg||3%|
|*5% or less is a little, 15% or more is a lot|
Remove roast from protective packaging.
Preheat oven to 400°F (204°C).
Place roast into roasting pan and cook for 1 hour 10 minutes to 1 hour 20 minutes or until pop up thermometer pops and the internal temperature of 165°F (74°C) is reached.
Remove roast from pan and let rest for 10 minutes.
Carefully remove elastic strings and pop up thermometer from roast, slice and serve.
FOR CONVECTION OVEN, cooking time is 55 minutes to 1 hour 5 minutes.
Remove and discard blue pop-up thermometer from roast.
Using the Sauté function, heat the pressure cooker. Add 1 tablespoon of olive oil.
Sear roast on all sides, approximately 4 minutes per side. Remove roast and set aside on a plate.
Add 1/2 cup of broth or water to the pressure cooker, scraping any bits from the bottom of the pot.
Place the trivet in the bottom of the pressure cooker and lay the roast on top of the trivet.
Cook for 25 minutes.
When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
Remove the turkey roast and let rest for 5 minutes.
Remove elastic strings from the roast, slice and serve.
APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
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