The Most Delicious Instant Pot Turkey #turkeyrecipes #thanksgivingrecipes

Your Thanksgiving turkey is just 30 minutes away. Yes, you read that correctly! You can make a juicy, perfect Thanksgiving turkey in no time with this The Most Delicious Instant Pot Turkey Breast Recipe.

This is the Instant Pot we prefer for our family of five. We love it for cooking poultry, and this Instant Pot turkey breast recipe is no exception! We’ve also created an Instant Pot Cheat Sheet that we use all the time now.

The beauty of this pressure cooker turkey recipe is that all you need is a little butter and a few fresh herbs to make this bird sing! It’s all the fresh herbs and butter slathered all over it that make this Instant Pot turkey so juicy and flavorful.

Ingredients:

• 1 Turkey Breast boneless, skin on, tied with butcher twine
• 6 Tablespoons Butter softened
• 1 1/2 Teaspoons Fresh Thyme
• 1 1/2 Teaspoons Fresh Sage chopped
• 1 1/2 Teaspoons Kosher Salt
• 1/2 Teaspoon Smoked Paprika
• 1/2 Teaspoon Garlic Salt
• 1/2 Cup Orange Juice

For the Gravy:

• Drippings from the turkey
• 1 Tablespoon Corn Starch
• 1 Tablespoon Water

Instructions:

1. In a bowl, combine the butter and seasonings until smooth.
2. Gently, without removing the twine, slide your fingers under the skin and lift the skin up a little.
3. Spread half of the butter mixture under the skin and on the underside of the meat.
4. Spread remaining butter over the skin.
5. Heat a skillet to medium high heat or push saute on the instant pot. See note*
6. Add the turkey, skin side down and cook until golden.
7. Repeat on all sides.
8. Place a trivet in the instant pot and pour the remaining butter and juices from the saute pan into the instant pot.
9. Add the orange juice.
10. Add the turkey onto the trivet.
11. Place the lid on, making sure the valve is set to seal and cook at high pressure for 30 minutes.
12. Allow a natural release for 10-15 minutes and then place the breast under the broiler to brown and crisp again.
13. Remove from the oven and tent with foil for up to 10 minutes while you prepare the gravy.

For the Gravy:

1. Pour the drippings into this gravy separator.
2. Heat a skillet to medium heat and pour in the drippings, stopping at the fat.
3. Whisk together the water and cornstarch.
4. Once the drippings are simmering, add a drizzle of the slurry in (cornstarch mixture) until desired consistency, whisking continuously.
5. Remove from heat and serve with turkey and these mashed potatoes.

NOTES:

• We've found that the instant pot doesn't get as hot as a pan, so it goes faster to just use a skillet for the browning.