Description
This Instant Pot Turkey Breast recipe delivers a tender, juicy, and flavorful turkey breast perfect for any occasion. Brined with a savory blend of spices, then pressure cooked to perfection, this method significantly reduces cooking time while maintaining moistness. A final quick broil crisps the skin for a beautiful golden finish.
Ingredients
Scale
Brine Ingredients
- 1 gallon water
- 5 Tbsp salt
- 6 Tbsp paprika
- 6 Tbsp garlic powder
- 5 Tbsp brown sugar
- 3 Tbsp dried thyme
- 2 Tbsp black pepper
- 3 Tbsp onion powder
- 3 Tbsp dried basil
- 1½ tsp cayenne
- ½ cup salt (additional for brine)
Turkey and Seasoning
- 1 (6 to 7) pound bone-in turkey breast
- Remaining seasoning mixture from brine (a few tablespoons for seasoning turkey after brining)
Cooking Liquid
- 1 cup chicken broth
Instructions
- Prepare the seasoning mixture: In a bowl, combine 5 tablespoons of salt, paprika, garlic powder, brown sugar, dried thyme, black pepper, onion powder, dried basil, and cayenne pepper. Mix well and set aside.
- Make the brine: In a large pot, combine 1 gallon of water, 1 cup of the seasoning mixture, and ½ cup salt. Heat over medium heat, stirring until the salt and spices are fully dissolved. Do not allow the mixture to boil. Remove from heat and allow to cool to room temperature.
- Brine the turkey: Remove any giblets from the turkey breast and set them aside for gravy or discard. Place the turkey breast in a container that leaves at least 2 inches of space on all sides and over the top. Pour the cooled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate for 8 to 12 hours. Avoid brining beyond 12 hours to prevent oversalting.
- Prepare the turkey: Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels. Season the turkey with a few tablespoons of the remaining seasoning mixture to enhance flavor.
- Set up the Instant Pot: Place the Instant Pot trivet or rack at the bottom of the pot. Position the turkey breast, skin side up, on the trivet. Pour 1 cup of chicken broth into the Instant Pot surrounding the turkey.
- Pressure cook the turkey: Securely place the Instant Pot lid and lock it. Close the steam vent. Set the Instant Pot to Manual or Pressure Cook mode on high pressure and cook for 40 minutes. Once cooking is complete, allow the pressure to release naturally for about 10 minutes before opening the lid.
- Crisp the skin: Carefully remove the turkey from the Instant Pot and transfer it to a baking sheet. Place the turkey under the oven broiler for a few minutes to crisp and brown the skin, watching closely to avoid burning.
Notes
- Do not brine the turkey for longer than 12 hours, as it can become too salty.
- Using the Instant Pot significantly reduces cooking time compared to traditional methods.
- Broiling is optional but recommended to achieve crispy skin.
- Save giblets for making rich turkey gravy if desired.
- Ensure the brine is fully cooled before adding the turkey to prevent bacterial growth.
