Turkey Breast with Cherries and Cranberries Low Histamine Sauce
Enjoy this easy to make turkey breast thanks to the pressure cooker! The cherry and cranberry sauce adds a sweet and tart note giving turkey added moisture and flavor. Make this any time of year as a dinner or to cut up for sandwiches.
Equipment
- Sharp Knife
Ingredients
For the Turkey and Herb Rub
- ¾ teaspoon Freshly Ground Pink Peppercorns
- ⅛ teaspoon Redmond Real Salt
- 3 teaspoons Fresh Organic Thyme leaves only, discard stems
- 9 Tablespoons Fresh Organic Flat Leaf Parsley discard thick stems
- ¼ teaspoon Fresh Garlic Cloves minced
- 2 Tablespoons Filtered Water
- 1 3 Pound Turkey Breast
- 1½ Tablespoons Kasandrino’s Olive Oil
- 1 cup Low Histamine Meat Broth
- 1 Medium Onion
- 1 Medium Apple
For the Cherry and Cranberry Sauce
- ⅛ teaspoon Freshly Ground Pink Peppercorns
- ¼ teaspoon Redmond Real Salt
- ¾ cup Fresh Cranberries
- 1 cup Dark Sweet Cherries frozen and pitted
- 4 Tablespoons Filtered Water
- 1½ Tablespoons Shallot minced, about 1 small shallot
- 1 Tablespoon Fresh Organic Flat Leaf Parsley
- ½ Tablespoon Fresh Organic Thyme
Instructions
- Start by making the herb rub for the turkey breast. In a blender, combine the ground pink peppercorns, salt, thyme, parsley, garlic, and water.
- Coat the turkey breast with the olive oil and pat the herb rub over the top of the turkey breast.
- Cut up the apple and onion into large chunks.
- In the pressure cooker, add the broth. Then add the apple and onion chunks to the bottom. Then place the frozen turkey on top of the layer of apple and onion pieces.
- Cook on high pressure for 55 minutes or until internal temperature is 165° F. (Times vary cooker to cooker.)
- When the turkey breast is done, remove from the pressure cooker and scrape off most of the herb rub before serving. You can optionally put the turkey under the broiler for about 3 minutes to brown the outside slightly. (Note the onion and apple act as aromatics and we didn’t serve them as part of the dish.)
- While the turkey is cooking you can make the sauce.
- Add all the ingredients for the cherries and cranberries sauce to a high-powered blender or food processor. Blend to combine. Refrigerate the sauce until the turkey is almost done. Then warm it up in a pot on the stove; about 2 to 3 minutes.
- When the turkey is done, let it rest about 5 to 10 minutes before cutting into slices. Serve each slice with the cherry and cranberry sauce spooned over the top.
Nutrition
Nutrition Facts
Turkey Breast with Cherries and Cranberries Low Histamine Sauce
Serving Size
431 g
Amount per Serving
Calories
509
% Daily Value*
Fat
23.47
g
36
%
Saturated Fat
5.81
g
36
%
Trans Fat
0.002
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10.25
g
Cholesterol
178
mg
59
%
Sodium
530
mg
23
%
Potassium
909
mg
26
%
Carbohydrates
10.93
g
4
%
Fiber
2.6
g
11
%
Sugar
6.05
g
7
%
Protein
60.71
g
121
%
Vitamin A
725
IU
15
%
Vitamin C
17
mg
21
%
Calcium
65
mg
7
%
Iron
4.14
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!