Instant Pot Turkey
Instant Pot Turkey
Ingredients:
Turkey:
- 3 lb (1 1/2 kg) turkey breast, skin-on, bone-in or boneless
- 1 or 2 heads of garlic, cut in half horizontally
- 1 sprig of rosemary
- 1 sprig of thyme (or 2 tsp dried thyme leaves)
- 1 cup chicken stock, no sugar added
Herbed Butter For Turkey:
- 4 cloves garlic, peeled
- 1 tablespoon coriander seeds
- Leaves from 2 sprigs of rosemary
- 1 teaspoon black peppercorns
- 3 tablespoons butter at room temperature
Instructions:
- Place rosemary, coriander, peppercorn, and garlic in a food processor bowl and pulse to combine. Add butter then pulse again to form a coarse paste. Set the herbed butter for turkey aside, at room temperature.
- Pat the turkey breast dry all over with paper towels. Season on all sides with salt and pepper. Massage the turkey breast with the herbed butter on all sides and under the skin if you want.
- Place the garlic head halves, rosemary, and thyme sprigs in the Instant Pot. Place the turkey breast on top so it is slightly elevated. Add 1 cup chicken stock and close the lid. Set to cook for 25 minutes (for a 3 lbs turkey breast, if yours is larger, add 5 to 10 minutes). When done, press "cancel", release pressure, and allow resting for 10 minutes before crisping in the oven.
- Preheat your broiler to high. Carefully remove the turkey breast from the Instant Pot into a roasting pan. Place on the mid-oven shelf and broil for 5 to 10 minutes, or until the skin is crispy. Keep an eye on the turkey breast on it because the skin browns very quickly! Transfer to a serving platter and serve immediately garnished with rosemary sprigs, garlic heads, and gravy on the side. Enjoy!
*Reference your nutrition guide for serving sizes*