Turkey Breast in Instant pot

We got a seven pound turkey breast from Rinella Produce that I cooked under pressure in the instant pot.

So far we have had it:
With Eggs;
With brown gravy;
With mashed potatoes and bbq beans;
Sandwiches;
On Salads.

We still have turkey.
Trying to figure out more things to try.

Turkey Soup from scratch

Well, mostly from scratch. And sorry in advance for the lack of pictures.

We had some lovely carrots in three colors from our CSA that I wanted to use, but we had a busy day doing stuff, so I went with default plan: coarsely chop, roast at 425 in olive oil and roasting salt, checking every 10 minutes until they were done.

While that was going on I chopped some small onions and sautéed them in the soup pot in some bacon drippings.
When the carrots were done (about 20 minutes, though they could have gone a little longer if I wasn't so hungry),
I added them to the pot.
Then some chopped turkey breast.
Then some chopped oven-cooked-then-frozen bacon.
Once that got all nicely up to temp, I added some almond meal and a little bit of mashed potatoes (because I had them and need to eat them and don't really want to sit down to a giant pile of mashed potatoes).
Then I tossed in some frozen squash. Wasn't planning to do it. I just did. That's how I roll.
Over it all I poured in one 28 oz jar of homemade chicken broth that I had heated in the microwave.
Once that got good and steamy I added another 28 oz of hot water.
Turned it down to low, covered, and let simmer.

Later, I put half of the soup into the Cuisinart food processor with a TBS of Herbs de Provence.
Added this back in and served over 1 TBS of sour cream.
Made six hearty servings.

I've been trying to figure out how to cost out a dish like this. I'm not sure what to do about the carrots, which were part of our CSA basket. Or what to do for the chicken stock, which was made from the bones and leftovers from a roast chicken we had a couple days ago (and more veggies from the CSA). I think it worked out to less than $1.50 per serving all told. Which doesn't seem fantastically cheap for homemade soup, but seems reasonable considering the quality of the ingredients and that it tasted really good. ;-)

In particular, I'm glad I added the potato and almond meal. Neither came through as a distinct element in the final soup, but I think they added to the richness of the broth.

Quick lunch Potatoes, Turkey, Brussels Sprouts

I was having a low-energy day, but needed to throw together a quick lunch.

Rummaging around in the fridge and putting the microwave to work reheating in parallel with a quick sauté produced a quite tasty ensemble in 10-steps.

Rolled turkey breast

Take a 3-pound turkey breast, butterfly it, slather with 6-oz of sliced prosciutto and 6-oz sliced, boiled ham, a Tbs of rosemary leaves, three cloves crushed garlic, some sage, salt, pepper.

Roll it up like a jelly roll.
Tie it up.
Place it on aluminum foil. sprinkle with 2 tsb more rosemary, salt, and pepper.

Bake at 400º for 45-55 minutes.
Take out and let rest for 20 minutes before unwrapping and slicing.

Next time: I baked it 45 minutes then took the internal temp and it was only 100º.
So I put it back in until I got an internal temp of 150º, but that was too long.
After the overshoot it got up to 175º.
So, probably taking it out when it gets to 135º would be good.

In any case, it was very tasty.