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Butter Turkey

Prep Time

< 15 minutes

Total Time

< 45 minutes

Servings

6

Calories

450

Per Serving

Ingredients

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)

Directions

  • 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

Calories450
Total Fat28g
Carbs9g
Protein41g
Trans Fat0g
Sodium1270mg
Sugar2g
Saturated Fat12g
Cholesterol170mg
Dietary Fiber2g