Summer Turkey

I've had my Instant Pot for a couple of years now and I use it several times a week. When I'm in a rush, it's here to help. When I need perfect rice, it's here to help. I even use it to make my own yogurt. But one of my favorite ways to use it is to help keep my kitchen cool in hot weather. After all, how else are you going to roast a turkey breast without running the oven and spending hours cooking it?

The key to pressure cooking something as big as a turkey breast is to season it well and give yourself some great ways to help keep it moist. To that end, everything that touches my turkey breast fits at least one of those goals, if not both. Since the Instant Pot needs liquid to reach pressure, make it flavorful liquid like chicken or turkey stock. I like working my spice mixture into a bit of mayonnaise. It helps make a seasoned paste that coats the turkey easily and helps keep it both moist and flavorful. And the combination of onion and orange makes the meat nestled around the cavity extra tasty and tender.

One last option to share before I leave you to the standard recipe: I sometimes stop the cooking process around the 20-25 minute mark and finish the turkey breast on the grill. This can be an especially nice option for summer entertaining. It gives you the flavor of the grill without requiring you to have the grill going all afternoon to get your turkey fully cooked. If you go for this option, you can choose to grill the bird directly on the grill grates or place it in a roasting rack and placing that on the grill. I've used both methods and find them both quite effective! With Independence Day coming up, why not give this one a go?

Instant Pot Turkey

  • 1 ½ cups poultry stock
  • ¼ cup mayonnaise
  • ½ T. salt
  • ½ tsp. pepper
  • ½ tsp. poultry seasoning
  • ½ tsp. granulated garlic
  • ½ tsp. smoked paprika
  • 6-7 pound bone-in turkey breast
  • 1 onion, quartered
  • 1 orange, quartered

Add the stock to the bottom of Instant Pot insert. Put the trivet that came with the Instant Pot in the bottom of the insert.

In a bowl, mix the mayonnaise with the spices.

Remove the gravy packet or anything from inside the turkey cavity. Using your fingers, carefully loosen the skin from the turkey. Rub the mayonnaise mixture evenly above and beneath the turkey skin.

Put the onion and orange quarters inside the cavity and carefully place the turkey into the Instant Pot breast side up on top of the trivet.

Close the lid, make sure pressure valve is closed, and set the pressure cooker to manual high pressure for 30 to 35 minutes. After the timer beeps, allow the pressure to release naturally for 10 minutes. Then turn the valve to open and let pressure quick release. Using the trivet, carefully remove the turkey from the pot and slice as desired. If you want a crisper skin, remove the turkey breast to a broiler proof pan and brown under the broiler for 5 or so minutes or until the skin is browned and crisp. This step can also be done on a grill.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes to an hour

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