I am not kidding when I tell you this recipe will give you the juiciest turkey breast you have ever eaten! If you are preparing a small turkey for Thanksgiving or any special dinner night, this is the way to go. Cooking turkey in the Instant Pot is not only insanely delicious, it will free up the oven for you to make all your other side dishes. My six quart Instant Pot was the perfect size for this five pound turkey breast. A whole turkey that size probably wouldn’t have fit. If you are still wanting the thighs and legs of the turkey, then there’s the option to roast those in the oven. The Instant Pot is great for cooking the breast because that’s usually the meat everyone thinks is dry...well not in this recipe! You can roast legs in the oven while you cook the breast in the Instant Pot because the dark meat is easier to keep juicy and then that way you’ll be able to get both. Think of it as a deconstructed turkey. As you read the ingredients and instructions, it might seem long to you, but don’t let long mean hard. This actually a very easy recipe, I promise! No reason to be intimidated here. If this idea interests you, I highly recommend giving it a try to see for yourself. You will not be let down! 

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Brine Your Meat: You can skip the brine if you are short on time, but it definitely helps create a juicy, tender outcome. The more diluted your brine, the less effect the salt will have. Saying that, if you are short on time but are still trying to squeeze in a shorter brine period, more salt may be in your favor. I usually brine overnight just to get it out of the way, with one less thing to worry about the day I am cooking. However, if you are preparing turkey last minute and you would still like to brine it first, I would definitely give it at least 4 hours. If you are planning ahead, overnight is very convenient and anything up to 24 hours is great.

Recipe used with a 6qt. Instant Pot

Ingredients:

• 5 lb. bone in turkey breast

• 1 lemon, sliced

• 1 carrot

• 1 piece of celery

• ½ granny smith apple

• ½ sweet onion

• 2 cups chicken broth

• ¼ cup of flour

Brine:

• ¼ cup salt

• 10-12 cups of water

• 4 bay leaves

• 3 whole cloves of garlic, smashed

Dry Rub:

• 1 teaspoon garlic powder

• 1 teaspoon ground black pepper

• 1 teaspoon poultry seasoning

• 1 sprig of fresh sage leaves

Butter Rub:

• ⅓ cup butter, room temp

• 1 teaspoon poultry seasoning

• ½ teaspoon garlic salt

  
  

Instructions:

1. Place turkey in a clean brine bag. Then add bay leaves, salt, garlic, and water. Try to get most of the air out of the bag, seal or twist to close. Place in a large bowl, then keep in the fridge for four to 24 hours.

2. Once you are ready to use the turkey, place in brine bag in the sink, open a drain out all the liquid. Rinse the turkey then transfer to a cutting board to pat dry. Let sit for 20-30 minutes to bring it to room temperature.

3. In the meantime, roughly chop up the carrot, celery, apple and onion. Place at the bottom of the Instant Pot, then add two cups of chicken broth.

4. Mix together poultry seasoning, garlic powder and black pepper for the dry rub.

5. Slice one lemon, then carefully slide lemon slices under the skin of the turkey. 

6. Sprinkle and rub the seasoning mixture to cover the entire turkey.

7. Place turkey in the Instant Pot, then throw in the fresh sage leaves.

8. Secure and lock lid into place, make sure the valve is in the sealing position.

9. Cook on high pressure for 27 minutes, then naturally release for 10 minutes. *Note- Cooking times will vary depending on the size of the turkey. 25-30 minutes would be the best range to use. For a smaller turkey about 3.5 pounds, 25 minutes would be better. If it is a little larger than 5 pounds, then set time to 30 minutes.

10. While the turkey is cooking, prepare your butter rub by mixing the ingredients together in a small mixing bowl. Set aside.

11. Once the turkey is finished, quick release remaining pressure and remove lid. Carefully remove the turkey and place on a baking sheet. Brush the butter rub all over the turkey, then place in the oven on the lower rack to broil for 5-7 to brown the skin for color. 

12. While the turkey is in the oven, strain everything out of the Instant Pot so you are left with a clear broth made from the turkey. Turn the Instant Pot on the saute mode and once it starts to bubble, slowly whisk in flour a tablespoon at a time. Continue to add flour and whisk rapidly as it thickens into a gravy. It may take up to 15 minutes.

13. When the turkey is done broiling, remove from the oven and let rest for about 15 minutes. 

14. Serve with gravy and desired sides.

    
    
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