Turkey Breast

By: Kathleen Phillips

Turkey Breast
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
6 - 8 serving, bone-in turkey breast, butter, celery stalks, chicken broth or water, contributed, cook 40 min, cornstarch, dinner, easy, garlic powder, modern, paprika, prep 10 min, pressure cook, salt, sauté, small onion

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
6 - 8 serving
Ingredients
  • 7 lb bone-in turkey breast
  • 3 tbsp butter
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1 1/2 cups chicken broth or water
  • 1 small onion
  • 2 small celery stalks
  • 2 tbsp cornstarch
Instructions
  • If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
  • Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
  • Place the trivet in the Instant Pot pan and pour in the chicken broth.
  • If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
  • Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
  • Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
  • Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.
Notes
  • Shortcut: 1 teaspoon Mrs. Dash garlic and herb salt-free seasoning can be substituted for paprika and garlic powder.
    You can also just rub olive oil on the turkey skin and sprinkle the spices and salt on the skin.
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