Butter Turkey

Butter Turkey
Clock timer

Prep Time

< 15 minutes


Total Time

< 45 minutes

Hand holding bell



Fork and knife



Per Serving


1 BUTTERBALL® Boneless Turkey Roast (about 3 pounds), thawed, or 3 pounds BUTTERBALL® Turkey Tenderloins

3 tablespoons butter

1 small onion, chopped

4 cloves garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon ground cumin

½ teaspoon ground red pepper

½ teaspoon paprika

1 can (about 14 ounces) diced tomatoes

¾ teaspoon salt

½ cup whipping cream

¼ cup chopped fresh cilantro

Hot cooked rice or cauliflower (optional)


  • 1.
    Remove netting from turkey. Remove and discard any skin. Cut turkey into 3-inch chunks.
  • 2.
    Press Sauté; melt butter in pressure cooker pot. Add onion; cook and stir about 3 minutes or until onion begins to turn golden. Add garlic and ginger; cook and stir 1 minute. Add turmeric, coriander, garam masala, cumin, red pepper and paprika; cook and stir 30 seconds. Add tomatoes and salt; cook and stir 1 minute.
  • 3.
    Stir turkey into sauce in pot. Secure lid and move pressure cooker release valve to sealing or locked position. Cook at high pressure 18 minutes.
  • 4.
    When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • 5.
    Stir cream into sauce in pressure cooker. Press Sauté; adjust heat to low. Cook about 5 minutes or until heated through, stirring occasionally. Garnish with cilantro. Serve over rice, if desired.

Nutrition Facts

Per Serving

Total Fat28g
Trans Fat0g
Saturated Fat12g
Dietary Fiber2g