Thanksgiving Turkey and Gravy


  • 1 bone-in turkey breast
  • 4 teaspoons poultry seasoning
  • 3/4 teaspoon fine sea salt
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • Pat the turkey breast dry. Mix together the poultry seasoning and salt. Rub about half of the mixture on the skin and in the cavity on the underside of the breast; reserve the rest.
  • Pour the chicken broth into the inner cooking pot. Place a trivet in the pot. Place the turkey breast, skin-side up if possible, on the trivet. Lock the lid into place and turn the valve to “sealing.” Select Pressure Cook or Manual and adjust the pressure to High. Set the time to 15 minutes. When cooking ends, let the pressure release naturally for 8 minutes, then turn the valve to “venting” to quick release the remaining pressure. Unlock and remove the lid.
  • While the turkey pressure cooks, preheat the oven to 400°F. Mix the remaining seasoning mixture with the butter. When the turkey is ready, remove it from the pot and place it, skin-side up, on a rack set over a rimmed baking sheet. Brush the turkey skin with the seasoned butter. Roast the turkey for 10 to 15 minutes, until the skin is browned and the interior temperature reaches at least 155°F.
  • While the turkey roasts, remove the trivet from the inner cooking pot. Remove about 1/2 cup of the looking liquid and leave the rest in the pot. Select Sauté and adjust the heat to Medium. In a small bowl, stir together the flour and the 1/2 cup cooking liquid. When the liquid in the pot is simmering, gradually stir in the flour mixture. Cook for 3 to 5 minutes, until the gravy comes to a boil and is thickened. For a creamier gravy, stir in the optional cream.
  • When the turkey is done, remove it from the oven and let it rest for about 10 minutes before slicing.
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