Turkey with Cranberries and Sauerkraut
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Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 servings
 
Ingredients
  • 2 cups sauerkraut, drained
  • ¼ cup raisins
  • 3 cloves garlic, peeled, smashed, and roughly chopped
  • 3 - 4 lbs (1.5 - 2kg) turkey wings or thighs
  • 1.5 cups fresh or frozen cranberries, divided
  • 1 small preserved lemon, chopped and seeds removed
  • 1 tsp ground cinnamon
  • ½ tbsp dried parsley flakes
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1 cup apple cider (non-alcoholic hard cider)
  • 1 tsp arrowroot flour
  • 2 tsp water
Instructions
  1. INSTANT POT METHOD
  2. Place the sauerkraut at the bottom of the pot, then scatter the raisins and garlic over evenly
  3. Place the turkey parts in the pot
  4. Sprinkle 1 cup cranberries and preserved lemon over the turkey parts
  5. In a bowl, combine the ground cinnamon, parsley flakes, thyme, sea salt and apple cider and pour into the pot
  6. Seal the lid of the pressure cooker (set the valve to 'sealing') and select 'poultry' setting for 25- 30 minutes (depending on the size of the turkey parts used)
  7. Once the cooking time is over, release the pressure naturally
  8. Preheat the oven broiler in the meantime
  9. Remove the turkey pieces from the pot and place them in an oven proof casserole, then broil for around 5 minutes until browned to your liking
  10. Set the Instant Pot to 'saute' setting, then add in another ½ cup of cranberries
  11. Prepare the arrowroot flour slurry by combining the arrowroot flour with water
  12. Once the sauce begins to simmer, stir in the slurry, then allow the sauce to simmer until thickened
  13. Turn off the Instant Pot and serve the cranberry and sauerkraut sauce with the browned turkey parts
Notes
Cooking time indicated refers to the active pressure cooking time; it does not include heating up and depressurising time
Recipe by Provincial Paleo at http://www.provincialpaleo.com/turkey-with-cranberries-and-sauerkraut-instant-pot-aip/