Instant Pot Thanksgiving Turkey Breast with Gravy

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    Turkey breast, roasted and ready in under an hour – complete with gravy! And did we mention it’s tender and juicy?

    Instant Pot Thanksgiving Turkey Breast with Gravy
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    Instant Pot Thanksgiving Turkey Breast with Gravy
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    Servings Prep Time Cook Time
    6-8servings 1 hour 55minutes
    Servings Prep Time
    6-8servings 1 hour
    Cook Time
    55minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
    2. Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled. for up to 3 days.
    3. Melt 6 tablespoons butter in a Instant Pot® set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
    4. Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook.
    5. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
    6. Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
    7. Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off.
    8. Cut the turkey crosswise into thick slices and top with the gravy.

    RECIPE NOTES & TIPS:

    Recipe from foodnetwork.com

    There is no Nutrition Label for this recipe yet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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