#turkeyrecipe

With the right mix of herbs and spices, you can easily make a juicy and flavorful turkey in your Instant Pot.

Ingredients: 1 whole turkey 12-14 lbs. 1 cup chicken broth. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried sage. Salt and pepper to taste. 1 cup water.

Instructions: Take the turkey's giblets out and use paper towels to dry it. Melt some butter and add minced garlic, thyme, rosemary, sage, salt, and pepper to a small bowl. This will make herb butter. Spread the herb butter mixture out over the turkey so that it's covered all over. Add water and chicken broth to the Instant Pot. Set the turkey on top of the trivet that you put in the Instant Pot. Put the lid back on and press the Manual/Pressure button on the Instant Pot. Heat up and cook for 6 minutes for every pound. Let the Instant Pot's pressure drop naturally for 15 minutes, and then quickly drop the rest of the pressure. Take the turkey out of the Instant Pot with care, and then let it rest for 15 minutes before carving.

Prep Time: 20 minutes

Cook Time: 90 minutes

A filling and aromatic dish that blends the healthy benefits of black beans and rice with the savory flavor of taco-seasoned turkey. With colorful vegetables, cheese, and a touch of lime on top, these bowls make a filling and simple weeknight dinner.

Ingredients: 1 lb ground turkey. 1 cup black beans, cooked and drained. 1 cup cooked rice. 1 packet taco seasoning. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1/4 cup sliced green onions. 1 lime, cut into wedges.

Instructions: In a skillet, brown the ground turkey over medium heat until cooked through. Add the taco seasoning and cook according to package instructions. In serving bowls, layer cooked rice, black beans, and seasoned taco turkey. Top with salsa, shredded lettuce, diced tomatoes, and cheddar cheese. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges on the side for squeezing over the bowls. Enjoy your delicious Taco Turkey and Black Bean Rice Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

These stuffed peppers with turkey and couscous are a tasty and healthy meal. They have a lot of flavor and are a good choice for dinner.

Ingredients: 4 large bell peppers. 1 lb ground turkey. 1 cup couscous. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1/2 cup shredded cheese optional. Fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Put them away. Warm up the ground turkey in a big pan over medium-low heat until it's no longer pink. As it cooks, break it up into little pieces. Put the minced garlic and chopped onion into the pan with the turkey. After a few minutes of cooking, the onion should be clear. You can add the chicken broth, ground cumin, paprika, salt, and pepper, along with the diced tomatoes and their juices. Combine well. Turn the heat down to low, cover, and cook for five minutes or until the couscous soaks up the liquid and gets soft. Put some turkey and couscous inside each bell pepper. Put the stuffed peppers in a baking dish. If you want, you can top each pepper with shredded cheese. Put the baking dish in a hot oven and cover it with foil. Bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and bubbles if you used it. Add fresh parsley as a garnish if you like. Glad you liked the stuffed peppers! Keep them hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy a flavorful and tender Paleo-friendly herb-roasted turkey for your Thanksgiving feast. The aromatic blend of fresh herbs and garlic infuses the turkey with incredible taste. It's a perfect centerpiece for your holiday table.

Ingredients: 1 whole turkey 12-14 pounds. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons fresh sage, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 lemon, halved.

Instructions: Set the oven temperature to 325F 163C. After giving the turkey a thorough rinse, pat it dry with paper towels. To make a herb paste, combine the minced garlic, chopped rosemary, thyme, sage, and olive oil in a small bowl. Apply the herb paste to the entire turkey, including the cavity and under the skin. Give the turkey a liberal amount of salt and pepper. Put the lemon halves inside the turkey's cavity. Use kitchen twine to secure the turkey legs together. Turkey should be placed breast side up on a roasting rack inside a roasting pan. For approximately 3.5 to 4 hours, or until the internal temperature reaches 165F 74C, roast the turkey in the preheated oven. Every thirty minutes, baste the turkey with pan juices. After cooking, take the turkey out of the oven and give it 20 to 30 minutes to rest before carving. After carving the turkey, serve it with your preferred Paleo sides.

Prep Time: 30 minutes

Cook Time: 240 minutes

This Szechuan turkey stir-fry is a quick and flavorful keto-friendly dish that's perfect for a weeknight dinner. The Szechuan peppercorns add a unique numbing spice, while the ground turkey and vegetables provide a satisfying meal.

Ingredients: 1 lb ground turkey. 2 teaspoons Szechuan peppercorns. 2 tablespoons soy sauce or tamari for gluten-free. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 tablespoon minced ginger. 3 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 2 green onions, chopped. Salt to taste. Crushed red pepper flakes optional, for added heat.

Instructions: Toast the Szechuan peppercorns in a dry skillet over medium heat for about one to two minutes, or until they smell good. Take it off the heat and crush it with a spice grinder or a mortar and pestle. Warm up the sesame oil and olive oil in a big pan or wok over medium-high heat. Add the minced garlic and ginger. Cook for about one minute, until the smell is nice. Break up the ground turkey with a spoon as it cooks until it turns brown. Add crushed Szechuan peppercorns and soy sauce or tamari. Work them in well. After you add the broccoli florets and bell pepper, cook for another 34 minutes, or until the vegetables are soft but still crisp. Sprinkle with chopped green onions and, if you want, crushed red pepper flakes for extra heat. Season with salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

These turkey and cabbage rolls made in a slow cooker are a hearty and tasty meal that's great for a night in. A comforting dish that the whole family will love is made with tender cabbage leaves filled with seasoned ground turkey, rice, and a savory tomato sauce.

Ingredients: 1 lb ground turkey. 1 cup cooked rice. 1 small onion, finely chopped. 1 garlic clove, minced. 1 teaspoon paprika. Salt and pepper to taste. 1 large cabbage, leaves separated. 1 can 14 oz tomato sauce. 1 tablespoon Worcestershire sauce. 1 tablespoon brown sugar.

Instructions: In a bowl, mix ground turkey, cooked rice, onion, garlic, paprika, salt, and pepper. Place a spoonful of the turkey mixture onto each cabbage leaf and roll up, tucking in the ends. Place the cabbage rolls in the slow cooker. In a separate bowl, mix together tomato sauce, Worcestershire sauce, and brown sugar. Pour over the cabbage rolls. Cover and cook on low for 6-8 hours or until cabbage is tender and turkey is cooked through.

Prep Time: 20 minutes

Cook Time: 360 minutes

The Instant Pot makes it easy to cook a juicy, flavorful turkey breast. This recipe makes tender meat with little work, so it's great for a small get-together or dinner during the week.

Ingredients: 1 boneless turkey breast about 2-3 pounds. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 cup chicken broth or water.

Instructions: Pat dry the turkey breast with paper towels. Rub the turkey breast with olive oil, salt, pepper, garlic powder, and onion powder. Pour chicken broth or water into the Instant Pot. Place the trivet in the Instant Pot and put the seasoned turkey breast on top. Close the lid and set the Instant Pot to Manual/Pressure Cook mode for 6 minutes per pound at high pressure. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release. Open the lid and check the internal temperature of the turkey breast. It should register 165F 75C on a meat thermometer. Remove the turkey breast from the Instant Pot and let it rest for 5-10 minutes before slicing. Slice and serve the turkey breast with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 30 minutes

The juicy turkey, bright bell peppers, and tasty spices in these Turkey Pepper Kabobs go together perfectly. They are delicious and healthy, and when grilled to perfection, they are a great choice for your next outdoor party.

Ingredients: 1.5 lbs turkey breast, cut into 1-inch cubes. 2 bell peppers assorted colors, cut into chunks. 1 red onion, cut into wedges. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Wooden or metal skewers.

Instructions: Mix honey, minced garlic, smoked paprika, cumin, salt, and pepper in a bowl with olive oil. This will make the marinade. Put the turkey cubes in a shallow dish or a plastic bag that can be closed again. Cover the turkey with half of the marinade. Let it sit for at least 30 minutes, or better yet, put it in the fridge overnight for even better flavor. Warm up the grill over medium-high heat. On skewers, alternate between putting marinated turkey cubes, bell pepper chunks, and red onion wedges on them. Use the rest of the marinade to brush on the skewers. Turn the kabobs every so often for 10 to 15 minutes, or until the turkey is cooked all the way through and the vegetables are slightly charred. Enjoy the tasty Turkey Pepper Kabobs while they're still hot!

Prep Time: 45 minutes

Cook Time: 15 minutes