Instant Pot Turkey Breast
Ingredients
The Turkey
-
1
whole
skin-on turkey breast (3 pounds)
-
3
cloves
garlic (minced)
-
1
tablespoon
fresh thyme leaves
-
1
tablespoon
oil
The Gravy
-
2
cups
chicken broth
-
⅓
cup
flour
-
1-2
pinches
salt and freshly ground pepper
The Brine
-
9
cups
water
-
½
cup
salt
-
2-3
sprigs
fresh thyme
-
3
cloves
garlic (peeled and smashed)
The Aromatics
-
3
cloves
garlic (smashed)
-
1
stalk
celery (cut into 1” pieces)
-
1
carrot
(cut into 1” pieces)
-
½
onion
(roughly diced)
The Butter
-
⅓
cup
butter
-
2
tablespoons
butter (for gravy)
Instructions
- Prepare the brine by mixing all brine ingredients until the salt is dissolved, then refrigerate the turkey breast in the brine for 2-4 hours.
- After brining, blend butter, garlic, and thyme until smooth, then rub this mixture under the turkey skin and season the outside.
- Add broth and aromatics to the Instant Pot, place the trivet inside, and set the turkey on top.
- Cook on Manual High Pressure for 25 minutes, then naturally release for 10-15 minutes.
- Remove the turkey and broil it in the oven for a few minutes to brown the skin if desired.
- For the gravy, combine broth and drippings, then sauté butter and flour in the Instant Pot before whisking in the stock until smooth.
Nutrition Facts (estimated)
Servings
6
Calories
437
Total fat
24g
Total carbohydrates
11g
Total protein
46g
Sodium
10314mg
Cholesterol
148mg
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