Herb Lemon Turkey Breast


  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground sage
  • 1/4 tsp black pepper
  • 1 bone-in turkey breast (about 3 1/2 pounds)
  • Fresh herbs and lemon slices (optional)
  • Combine lemon juice, wine, garlic, salt, parsley flakes, tarragon, dried rosemary, sage and pepper in measuring cup or small bowl; mix well.
  • Place turkey breast in Instant Pot®; pour juice mixture over turkey, turning to coat. (Turkey should be right side up for cooking.)
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook. Cook at High Pressure 30 Minutes.
  • When cooking is complete, use natural release for 10 Minutes, then release remaining pressure. Remove turkey to cutting board; tent with foil. Let stand 10 minutes before slicing.
  • Use cooking liquid as sauce, if desired, or thicken liquid with flour (see Tip). Garnish as desired.
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