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Podcast Episode #1 – P & J Products Co. & Chuck Foreman

What The Cluck! - the podcast of the Minnesota Turkey Growers Association and the Chicken and Egg Association of Minnesota

In this first episode, host Steve Olson is joined by turkey farmer John Zimmerman of P&J Products Co., and special guest Chuck Foreman, the iconic Vikings running back who loves turkey.

Do Your Candidates Support Minnesota Food & Ag?

Advocating for Minnesota’s Farms, Food and Future:
Get to Know A Greater Minnesota’s Vision and Plan

A Greater Minnesota (AGM) is a coalition of organizations dedicated to good farms, food and jobs in the state. As one of the state’s leading food and farms groups, we are part of AGM.

Through support of AGM, our goal is to make Minnesota a leading state in agriculture and a greater competitor in the global food economy. Minnesota is already an impactful food and ag state, but with the right candidates in our legislature and a partner as governor, we could be even better. And that will have a positive impact on our state and the 400,000+ Minnesotan’s working in the food and agriculture sectors.

In a recent survey conducted by AGM, more than 81 percent of Minnesotans believe it’s in the best interest of our state to expand our food and farming sector into one the nation’s leaders. We AGM Sponsor logoswholeheartedly agree.

The Plan

We’re working hard to elevate Minnesota’s food and farming sector. As part of this, we’re asking candidates where they stand on issues that matter to our state. Candidate responses are shared with voters across the state, so they can make an informed decision on Election Day (November 6, 2018).

The issues in the 2018 plan include:

  1. Make Minnesota a Leader in Farm/Food Research and Innovation

No one has all the answers for how to help sustain agricultural productivity, best protect our natural resources and develop even better food. We need more research and innovation to help find better solutions. We need a public-private research initiative that elevates Minnesota as a leader in research and innovation.

  1. Support Clean Water

The farming, food and agriculture industries share the goals of all Minnesotans to protect our state’s natural resources, including water quality. We need to help ensure Minnesota farmers have the resources to continue these practices.

  1. Move Minnesota to Outcomes-Based Regulatory System
    It’s time to move to a new model of regulation – one that is smarter, less burdensome and less costly while retaining transparency. This new model should be focused on outcomes rather than process. It should start with protecting the environment while also accelerating opportunities for responsible business and farm expansions, quality jobs and other desired economic benefits.
  2. Adapt Tax Policy that Stimulates Growth/Jobs
    Minnesota needs a more competitive tax policy that supports the growth of current farms and food/agriculture companies, while concurrently stimulating the development of exciting start-up food companies and farming.

Do Your Candidates Support Minnesota Food & Ag?

Find out which parts of the plan your candidates support by checking the candidates’ page on farmandfoodmn.org. Additionally, learn more about the issues and why they matter to Minnesota on AGM’s website – updated with all the latest information you, and voters across the state, need to know. Finally, “like” A Greater Minnesota on Facebook and Twitter (@farmandfoodmn) for voting info, fun facts and the latest AGM updates.

If you notice that any candidates in your area haven’t responded to our vision and plan, use the easy tool on the AGM website to send those candidates a message asking them to participate, so you and your fellow Minnesotans can make an informed decision at the polls. And, of course, you can thank those who have already responded!

Get Involved 

If you’re interested in helping us spread the word about AGM and this exciting vision, you can do so by sharing our social media posts and links to the candidates’ page on the website with your friends, family, neighbors and more. And don’t hesitate to make sure the people in your life understand why it’s important for us to elevate Minnesota’s farms and food.

Go Vote!

What’s the most important way you can help? VOTE. Do it at the polls on November 6 or vote early – check out the AGM website and social channels for more info on this. Know what matters to you and your candidates this election cycle and vote to elevate Minnesota.

Minnesota Turkey Goes to Washington

Collin Peterson visits with Minnesota Turkey

Congressman Collin Peterson’s office.

Minnesota’s turkey industry had excellent representation at this month’s National Turkey Federation Summer Conference in DC, where the group visited all the Congressional offices of Minnesota and North Dakota as well as several in Wisconsin.

In addition to the “Hill visits”, as they are called, industry leaders heard from keynote speakers Ambassador Gregg Doud of the Office of United States Trade Representative; Under Secretary for Trade and Foreign Agricultural Affairs for USDA, Ted McKinney; and Congressman David Young (R-IA). The Legislative committee meeting also featured a bipartisan discussion between Sens. Amy Klobuchar (D-MN) and Thom Tillis (R-NC). All had great insights to share about moving forward in Washington D.C. and spoke on the need for strong trade policy.

Senator Tina Smith visits with Minnesota Turkey

Meeting with Senator Tina Smith.

Additional Committee meetings allowed members to discuss, social media strategy, consumer understanding of labels, as well as hear from the government agencies like the Centers for Disease Control and Prevention and the Food Safety and Inspection Service.

Throughout our time at the conference – and especially in our meetings with all of our Congressional offices, we discussed the following topics:

  • Farm Bill, specifically asking for support for the Animal Disease and Pest Prevention Program and urging both the House and Senate to include the requested baseline funding for this new program over the next five years.
  • Trade specifically related to ongoing issues trying to gain access to China, leaving Mexico (NAFTA) as is, and talking about Canada and India – the latter country being a newer potential market for turkey.
  • Worker availability, which is a major issue for not only the processing plants but for many farms as well.
Senator Amy Klobuchar meets with Minnesota Turkey

Meeting with Senator Amy Klobuchar.

Upon our return to Minnesota, we heard the news that the House – thanks in part to the leadership of Collin Peterson (D-MN) overwhelmingly backed a motion to instruct its conferees on the Farm Bill to insist on mandatory funding for the Animal Disease Preparedness and Response Programs during conference committee negotiations begin with the Senate. The vote came as the House was rejecting the Senate amendments to the Farm Bill and requesting the formation of a conference committee.

House Agriculture Committee Chairman Conaway (R-TX) and Ranking Member Peterson (D-MN) gave strong statements in support of the motion. The Senate is likely to vote late July/early August on moving to conference and naming conferees. The current Farm Bill is set to expire on September 30, 2018.

With regards to trade, U.S. Secretary of Agriculture Sonny Perdue on July 24 announced that the U.S. Department of Agriculture (USDA) will take several actions to assist farmers in response to trade damage from unjustified retaliation. President Trump directed Secretary Perdue to craft a short-term relief strategy to protect agricultural producers while the Administration works on what it calls “free, fair, and reciprocal trade deals to open more markets in the long run to help American farmers compete globally.”  Specifically, USDA will authorize up to $12 billion in programs, which is in line with the estimated $11 billion impact of the retaliatory tariffs on U.S. agricultural goods. According to Perdue, these programs will assist agricultural producers to meet the costs of disrupted markets.

Tom Emmer meets with Minnesota Turkey's college students

Students meeting with Congressman Tom Emmer.

Learning Experience for U of MN Students

This year, MTGA was pleased to be able to take four University of Minnesota students / recent graduates to Washington DC with us to participate in the NTF Leadership Conference.

  • Eliza Theis graduated in the spring and will be a first-year veterinary medicine student in September with a strong interest in poultry.
  • Elias Braun will be a senior this fall and hopes to get into veterinary school (hopefully at the University of Minnesota!).
  • Madison Taylor graduated in the spring and currently works full-time at Ferndale Market in Cannon Falls, handling a variety of tasks from live production to marketing.
  • Wyatt Wittenburg will be a junior this fall and has been gaining plenty of work experience this summer on his family’s turkey farm in North Dakota, spending time at Northern Pride Cooperative seeing the processing side of the industry, and working at Protein Alliance to get a feel for the sales/marketing aspects.

The students were fully immersed into the NTF Leadership Conference, attending the general sessions, committee meetings, and networking with industry leaders. They also toured the Capitol building, and participated in all of our Congressional office visits.

“It is MTGA’s hope that exposure to leaders and the turkey industry on a trip like this will encourage these students to consider poultry in their career plans,” said Steve Olson, MTGA Executive Director. “All have a passion for agriculture and are very smart and capable. Our industry would welcome their talents in a variety of ways.”

Prior to the conference start, MTGA staffer Lara Durben brought the group to the poultry research facilities at USDA-ARS in Beltsville, Maryland. The students met poultry researcher Dr. Julie Long and she and her staff gave the group a tour of her facilities and talked at length about the different research projects going on for turkeys, layers, and broiler chickens. It was definitely a highlight for the students.

USDA-ARS Poultry Research Facilities in Beltsville MD

Students with Dr. Julie Long at the USDA-ARS Poultry Research Facilities in Beltsville, MD.

After the students returned to Minnesota, we asked them to provide a brief write-up of their experiences. Here is what they told us:

Eliza Theis:

Thank you so very much for the opportunity to travel to DC with you all once again. It was such an incredible experience and I felt that I gained so much attending the NTF conference for a second time. As a future veterinarian, I can feel confident in diving headfirst into the poultry industry. Meeting leaders from the turkey industry and leaders from within our government was key in fueling my passion for poultry and politics.

Wyatt Wittenburg:

Thank you again for everything you guys did on this educational trip. I really enjoyed the USDA research facility. It was interesting seeing all different types of lines among the turkeys and chickens. My favorite part of the trip was meeting with the congressman/women and senators, and discussing issues the turkey industry is seeing. I hope the MTGA continues to bring students to this conference as they will be able to experience first-hand on how issues like trade, immigration policies and the farm bill are discussed with our representatives. Thank you again!

Elias Braun:

As far as the trip goes I think my biggest takeaway was seeing how willing representatives and senators will willing to meet and talk with their constituents. I always slightly imagined they would be too busy. My favorite part of the trip was probably the USDA Poultry Research tour. It was really interesting as a researcher to see Dr. Julie Long have such a passion for her studies and her birds. It also gave me a fresh perspective on working for the government through science. This trip mainly helped me through the connections I made. It was really enjoyable meeting everybody throughout Minnesota Turkey and the National Turkey Federation. It was good for me to hear about all of their roles in the perspective fields whether it be processing or sales. This trip definitely opened my eyes to possibilities in my future that I was not considering before.

 

 

2018 Summer Conference | Learning at Leech Lake

The 79th Annual MTGA Summer Conference took place June 20-22, 2018 in Walker, Minn. at Chase on the Lake Resort. Approximately 120 people attended; taking part in educational sessions, the 5th Annual Turkey Taste Off, fun afternoon activities, the Pub Crawl and of course, socializing with one another.

This year’s educational sessions included an energy panel, implications of tax law changes and an HPAI updates from Dr. Carol Cardona (UMN). Please view the education session videos here. (Log-in and go to “Summer Conference.” Note – this link is for MTGA members only – username/password required.)

Wednesday afternoon started with educational sessions followed by the ever popular, 5th annual Turkey Taste-off! Eight recipes were featured with Turkey Cashew Pasta Salad (recipe submitted by Linda Hedlund) and the Turkey BLT Salad (recipe submitted by Lynn Meschke) taking top honors. Here’s a link to the recipes: http://minnesotaturkey.com/recipes-tips/recipes/.

After the taste-off, members were thoroughly entertained by a hypnotist and the evening concluded with s’mores and a bonfire on the beach.

Thursday morning started early with educational sessions and a choice of the Lake Itasca Boat Cruise, trap shooting or a corn hole tournament for afternoon activities. The reception and banquet were held in the evening where winners of the trap shoot were announced.

1st- Brian McComb

2nd- Brad Rortvedt

3rd- Nick Alt

Tom Bruins was honored with the Allied Lifetime Achievement award.

Be sure to check out the MTGA Angels video brought to you by the MTGA Staffers:

The TURPAC Pub Crawl wrapped up the evening and was well-attended. MTGA members raised $2,600 for TURPAC!

MTGA Lobbyist, Bruce Kleven, and NTF Vice President of Government Affairs, Damon Wells, wrapped up the conference Friday morning with a government affairs update. Thank you to everyone who attended this year’s conference and also to our many sponsors. The weather was fantastic and the company even better!

The 2019 MTGA Summer Conference will be held June 26-28 at Madden’s on Gull Lake, Brainerd, MN. We will celebrate MTGA’s 80th anniversary so mark your calendars now and plan to attend!

Meet an MTGA Member

Meet an MTGA Member | via MinnesotaTurkey.com/wingtips

In a new ongoing series on the blog, Minnesota Turkey will introduce you to some of our members – while others are farmers or work for turkey companies and/or allied industries. All have a passion for turkey!

Up first is Max Velo with Evelo Farms, who has been actively involved in the turkey industry for 13 years. With a farm in Ottertail County, he raises 400,000 hens per year. Max is married to wife Piper and the couple recently welcomed their first child, a daughter. In his spare time, he enjoys music and reading books.

What’s the latest technology you implemented on your farm?

The latest technology I have implemented on my farm are Stenner pumps.  I use them for managing a consistent water sanitation program.  Clean and sanitized water is one of the most important factors in turkey health.

What’s the best farming advice you ever received?

Farming is tough.  There are so many factors that are out of my direct control that can affect my farm and my results in large ways.  Keeping expectations realistic is very important.  The best farming advice I have ever received would be from two people.  “Know your numbers” from my uncle, and “Plan for the worst but hope for the average” from my father.

Why did you decide to become a Board Director of the Minnesota Turkey Research & Promotion Council?

I grew up on the farm and have been doing chores my entire life.  I chose to become a Board Director to meet more people in the industry, get a larger perspective of what turkeys mean to Minnesota, and have a reason to take a day off once in awhile.

Turkey Bedding Tips

Meadowlark Turkey Bedding Tips

How we save on our shavings costs:

  • Turkey bedding can be a big expense for farmers these days. When there is a small margin to make money in this industry, it pushes us to get creative on how we structure our clean outs (turkey bedding) routines. The question is, do you prepare a full clean out for each flock?
  • Here at Meadowlark Turkeys we have designed a schedule on how we address this. Partial clean outs is where we feel we are being the most effective. This is nothing new for us, we have been doing partial clean outs for a long time! In our research, we also see that it has been an active part in our success with raising Antibiotic-Free (ABF)  birds. With partial clean outs we are introducing our birds to healthy bacterias which strengthen their little immune systems.
  • With partial clean outs we will add shavings between flocks. Our brooder barn (where the young turkeys are) will get fresh shavings but for our finishers (for adult birds) we will reuse what is dry, remove what is wet (under waterlines, feedlines, ect) and add in our used brooder barn shavings. Every so often if needed do to weather conditions we will add brand new shavings with the mix of used bedding.
  • This is what works for us here at Meadowlark but we understand for many, this isn’t always feasible. It will depend on your own situation. This has been, however, a very cost effective strategy for us.
  • As for our success in the ABF world, we feel this strategy has helped strengthen the immune systems of our birds as they are exposed to healthy bacterias. Too clean isn’t always good – bacteria in animals as well as humans help strengthen our antibodies to fight disease and illness.

If you have any questions, please feel free to use the comment section or send them to info@minnesotaturkey.com!

Meadowlark Turkey Bedding Tips

Turkeys and DDGs

A note from Minnesota Turkey: this post below was original written by the Minnesota Bio-Fuels Association, one of our allied members.We thought we would share it here and see what you think. If you’re a turkey farmer, do you use DDGs in your turkeys’ diet? Feel free to use the comment section to let us know!

Turkey and DDGs

November was National Turkey Month and in conjunction with that, we take a look at the benefits of DDGS diets for turkeys. Minnesota Bio-Fuels Association

Minnesota is presently the largest turkey producer in the United States and Minnesota’s turkey farmers raise approximately 46 million birds annually.

Meanwhile, DDGS, used as a high-protein animal feed, has been growing in popularity as an alternative to corn and soybean-based animal feed. In 2016, Minnesota produced 3.5 million tons of DDGS.

Dr. Sally Noll with the University of Minnesota, a leading turkey and DDGS researcher, reported that turkeys fed diets with 20 percent DDGS had better gain and similar feed efficiency as compared to turkeys fed the diets without DDGS.

Furthermore she said that DDGS were found to decrease diet cost per ton of feed and to decrease cost per unit of gain in grower hen turkeys. Cost savings from DDGS ranged from 2 to 4 cents per pound of gain during a 2014 trial.

In a different feeding trial, she found that feed/gain ratios tended to increase with DDGS inclusion. And that corn derived DDGS can be an economic source of available phosphorus. In addition she wrote that the use of high levels of both animal byproduct and DDGS could replace a considerable quantity of soybean meal protein.

The U.S. Grains Council states that up to 20 percent DDGS can be included in turkey tom grower or finisher diets. They also noted that when high protein levels are fed, diets containing 15 percent DDGS can improve growth performance. The Council also confirmed that feed conversion improved from 77 to 105 days of age as dietary DDGS level increased.

Additionally, a study by the University of Minnesota and the Faculty of Veterinary Medicine at Zagazig University in Egypt concluded that turkeys fed the DDGS diet were significantly heavier than those fed the corn-soy diet at both the fifth and eight week of age. It was also once again confirmed that the average daily feed intake and feed/gain rates were improved in diets with DDGS.

Finally, the U.S. Grains Council notes that the high energy, mid-protein and high digestible phosphorus content in DDGS make it an attractive partial replacement for some of the more expensive and traditional energy (corn), protein (soybean) and phosphorus (mono-or dicalcium phosphate) used in animals feeds.

Source: Minnesota Bio-Fuels Association

Tasty Turkey Meatballs

Tasty Turkey Meatballs via MinnesotaTurkey.com
I thought I would share this very quick and easy recipe I use for Christmas — it’s healthy, lean, and delicious … the perfect turkey meatballs! I can tell you this is one of our family favorites. EVERYBODY raves about this one!
I have finally tweaked this recipe to create a similar texture to ground beef (which many of you are probably used to using). Ground turkey is going to give you lots of high quality  and lean protein! You won’t have to worry as much about your waistline when eating this delicious and healthy recipe. Give this recipe a try and please let me know what you think of it! Your input is greatly appreciated :)
From Meadowlark Farms, we wish you and your family a Merry Christmas and a wonderful 2018!
Turkey Meatballs
  • 1 pound ground turkey
  • 1 small to medium onion, diced
  • 1 egg
  •  2-3 garlic cloves (freshly minced)
  • 1 cup quick oats
  • Himalayan Salt and cracked pepper to taste
  • 1 teaspoon parsley
Preheat oven to 425 degrees F. Mix all ingredients together; use ice cream scoop to put meatballs onto baking sheet. Bake for 25 minutes or until golden brown and the turkey registers 165 degrees F. on a meat thermometer.
Healthy BBQ Sauce
  •  1 (15 oz.) Can Tomato Sauce
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup brown sugar
  • 1/4 Cup Raw Honey
  • 1/4 Cup Tomato Paste
  • 1/4 Cup Molasses
  • 3 Tbs. Worcestershire Sauce
  • 1 Tsp. Paprika
  • 1 Tsp. Smoked Paprika
  • 1 Tsp. Garlic Powder
  • 1/2 Tsp. Ground Black Pepper
  • 1/2 Tsp. Onion Powder
  • 1/2 Tsp. Salt
  • 4 Pinches Red Cayenne Pepper
Whisk all ingredients together in a medium sauce pan over medium-high until mixture reaches a boil. Reduce heat to a simmer and allow sauce to cook until it has reduced and thickened a bit (about 25 minutes). Serve with turkey meatballs immediately. Or set aside to cool for 15 minutes and store sauce in refrigerator for up to 1 week.

Why Do We Overproduce in Agriculture? (In Other Words, Eat More Turkey!)

It doesn’t matter what segment of agriculture you are in, or even life in general, when things are going good for us, we tend to want more.  It is just simple human nature.  It doesn’t matter if you raise livestock or sell houses; in general, we seem to always be looking for more.  How to cut costs, how to increase efficiencies, how to market products better; all in order to maximize our profits.  I am not saying this is a bad thing, I am just making a very large generalization that, in our society, we tend to measure success by how much stuff we have including, but not limited to, money.

Can we do what we enjoy doing, cash flow and have a little left over to live on? This is the goal of writing any business plan or business start-up.  There are many levels to this statement based on how large or small the business, whether it is privately or publicly owned and so on and so forth but either way businesses still should be profitable long term.

This is the main reason agriculture overproduces. I think agriculture, and even more specifically animal agriculture, the difference between the good and bad years are so drastic that farmers find themselves ramping up production over a couple of years, to the point of overproducing in the good times, in order to make it through the bad. Again, the human nature thing takes over. Add to this the fact that as processors see the opportunity to make profits, they are quick to agree to, or even ask, producers to increase volume.  Also, many processors are also producers so then there is the ability to make it on both the growing and marketing ends of the spectrum.

As we look to the end of 2017 and 2018, I’m not going to sugarcoat it – the outlook is a little grim in the turkey industry. We are coming off a couple years of pretty good profitability, some better than others but overall, good times. As an industry we increased how many pounds we produced in 2016 and year to date in 2017 compared with to the prior 3 year average and projections through year end seem to stay heading in this same direction.  The “MORE is better”, human nature thing again.

Unfortunately, we are now past the point that our supply of turkey is getting larger than the demand.  Also, other meat industries have also increase their production over the same time so the added supply of all meat proteins is pulling down the value for all producers since it is fairly easy to substitute any animal protein into meals. Because of this, it is easy for shoppers in a grocery store to buy whatever is the cheapest meat to make for their families. This isn’t a big deal for us who raise the animals; my wife and I tend to do the same thing when we are shopping. The problem comes when the price wholesale purchasers and retail consumers are willing to pay is less than the cost to produce, process and market it.  This seems to be where we are or will be heading in the very near future in the turkey industry.

There are many factors that might affect this supply and demand problem going forward but the easiest and simplest way is for the demand to increase in the U.S. and/or export markets. Simply said, please add a little more turkey meats to your normal meal plans whether at home or at a restaurant. And while you’re stocking up for the Thanksgiving meal, take advantage of the supermarket sales and add a second or even third turkey to your cart and then stick these in your freezer at home for use this winter. All of us in the turkey industry would greatly appreciate it.

Thanks for reading – and if you have any questions or comments, don’t hesitate to post them here or head over to Minnesota Turkey’s Facebook page and share your thoughts.

Have a safe and Happy Thanksgiving!

What’s Cookin’ over at the Meadowlark Turkey Homestead? (Instant Pot Recipe!)

Serving Turkey

Hey there! I wanted to do a special post about how our meals look like back at home. ’Tis the season for comfort food as temperatures start to dip. As you already know – we’re turkey farmers so we tend to eat a lot of turkey. Over the next couple weeks, I’m going to share some of my tips and secrets on how to make your juiciest turkey yet! And I’d also like to share with you on why Turkey nutritionally has so much to offer.

Why Eat More Turkey?

Outside the turkey farm I am also a health and fitness coach – I dig deep into which foods give me the most nutrition. As you’ve probably seen, protein has been all over every fitness headline. Protein gets a lot of credit for helping us stay trim and maintaining a healthy weight. Protein repairs the many tears we make after we’ve lifted weights, went for a run, or endured any physical activity. You know that feeling of when you have sore muscles the day after? Your muscles are repairing those tears and need the protein to help heal that process. Protein is muscle food. Why is turkey a great option to include into your regular diet? Turkey offers a high protein content without the excess trans fat like other meat options might offer. White meat is the leanest choice, but even dark meat can be a good choice if you skip the skin. Turkey gives you about 25 grams of high-quality protein, along with B vitamins and selenium.

Turkey Breast is our favorite kind of protein here at Meadowlark Turkeys!

While turkey may be the leanest protein around, turkey breast consumption is usually unfairly confined to Thanksgiving and deli meats. It doesn’t need to be this way! Jennie-O Turkey Store Roasted Turkey Breasts are often readily available in supermarkets alongside rotisserie chickens, making them a simple and fast source of high quality lean protein. Protein (3 oz.): 26 grams.

Here is a great starter turkey breast recipe:

Instant Pot Turkey Breast and Wild Rice Hotdish

Ingredients

2 cups (2 large breasts) of cut-up turkey breast

1 small onion, chopped (1/2 cup)

2 cups carrots OR sweet potatoes

1 1/2 cup cooked wild and brown rice medley

1 1/2-2 tsp seasoned salt

1/2 tsp poultry seasoning

Pepper to taste

Steps

I typically brine the fresh turkey breasts for 24-48 hours; however you can easily use turkey breast from the grocer.

Cube your turkey and set aside. While you’re chopping your onion and carrots, set your instant pot to “Saute’” and pour 1 tablespoon of avocado oil, then add your veggies.

Let the onions and carrots simmer for a good 10 minutes. Add your turkey and seasonings, saute for another couple minutes. Then close the lid and seal your pot, press manual for 3 minutes. After this time, you can then add your pre-cooked wild rice medley, saute all ingredients together. It’s a quick and very healthy dish that kids and adults will both appreciate!

Pressure cooker recipes always leave out the details so here’s a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 3 minutes cook time and 5 or so to release pressure. You won’t need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all! So fabulous, right?

Another great addition to this meal with be sweet root vegetables! Sweet root vegetables (i.e. sweet potatoes, buttercup squash, or butternut squash) are affordable and in season this time of year. I have so many favorites from sweet potatoes to buttercup squash. And turkey is a great protein that blends perfectly with these nutrient dense veggies, too.

If you haven’t tried a recipe like this, I highly encourage you to give it a shot. Let me know what you think!

Ashley

Instant Pot Turkey Breast and Wild Rice Hotdish via MinnesotaTurkey.com

Instant Pot Turkey Breast and Wild Rice Hotdish via MinnesotaTurkey.com

Instant Pot Turkey Breast and Wild Rice Hotdish via MinnesotaTurkey.com

Instant Pot Turkey Breast and Wild Rice Hotdish via MinnesotaTurkey.com