INSTANT POT THANKSGIVING TURKEY BREAST WITH GRAVY
Five pounds of turkey breast, roasted and ready in under an hour -- complete with gravy! And did we mention it's tender and juicy?
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
- 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.
- Melt 6 tablespoons butter in a 6- or 8-quart 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).
- 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.
- 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.
- Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
- 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.
- Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.
BONELESS TURKEY BREAST IN THE INSTANT POT®
Shave some precious time by using your Instant Pot® to prepare this succulent turkey breast. It's perfect when you are craving turkey, but you don't want to fire up your big oven. You may serve it for a main dish, or for a hot sandwich--cook's choice! I served it with mashed potatoes and my family loved it.
Provided by Bibi
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
- Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
- Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
- Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.
- Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
- Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.
- Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.
- Slice turkey and serve warm with gravy.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 3.4 g, Cholesterol 117.3 mg, Fat 17.5 g, Fiber 0.7 g, Protein 43.2 g, SaturatedFat 5.5 g, Sodium 369.3 mg, Sugar 0.7 g
INSTANT POT TURKEY BREAST WITH GRAVY
Don't want to spend hours cooking a big turkey for just a few people? Try this delicious and moist turkey recipe all done in an Instant Pot!
Provided by Jonathan Melendez
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, mix together the salt, pepper and spices until evenly combined. Pat the turkey breasts dry with paper towels. Sprinkle both sides of each turkey breast with the seasoning mix and massage it inches.
- Press the sauté function on a 6-quart or larger Instant Pot. Once hot, add the olive oil and brown the turkey breasts for about 3 to 4 minutes on each side, working with one at a time. Transfer the turkey onto a plate.
- Turn the machine off and add in the chicken or turkey stock, stirring with a wooden spoon to scrape up all the browned bits from the bottom. Carefully place the wire steaming trivet on the bottom of the pot. Cut the onions, celery and carrots into large pieces and place them on the rack in an even layer. Nestle in the browned turkey breasts into the Instant Pot, you might have to stand them up to make them fit. Place the thyme and rosemary sprigs on top and then lock on the lid. Set the valve to seal and then pressure cook on high for 45 minutes. Allow the pressure to naturally release until the lid unlocks. Do not rush the release or else the turkey will dry out.
- Carefully open the lid and transfer the turkey breasts onto a baking sheet, skin side up. If you want to crisp up the skin, you can place them under the broiler to brown them, but that's optional. Cover loosely with foil to keep warm while you make the gravy.
- Remove the steaming trivet and then carefully strain the stock into a large bowl through a fine mesh sieve. Discard the onions, carrots and celery. Set the bowl back into the Instant Pot and wipe it clean with a paper towel. Press the sauté function on medium and then add the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Then whisk in the strained stock and cook until the gravy has thickened. Season with a pinch of salt and pepper and the Worcestershire sauce. To serve, slice the turkey and pour the gravy over the top. Garnish with parsley.
Nutrition Facts : Calories 1650.1, Fat 82.7, SaturatedFat 24.3, Cholesterol 612.6, Sodium 2362.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.9, Protein 200.3
INSTANT POT GRAVY RECIPE (WITH DRIPPINGS OR BROTH)
Nothing is better than the taste of gravy on your Thanksgiving food! This recipe will have you sopping up your plate with a dinner role.
Number Of Ingredients 5
Steps:
- Cook your meat in the Instant Pot according to the instructions.
- Once done cooking, remove from Instant Pot.
- Pour out the drippings to separate the fat.
- Deglaze the bottom of the Instant Pot, change it to a low saute, and then melt the butter.
- Whisk in the butter and cook for about 3-5 minutes (stirring the whole time).
- Pour in the drippings and whisk together with the butter mixture and stir until brought to a boil.
- Cook until thickened.
- Add in any additional seasoning, if necessary, and add heavy cream.
- Serve immediately.
- Whisk in the butter and cook for about 3-5 minutes (stirring the whole time).
- Pour in the broth of choice and whisk together with the butter mixture and stir until brought to a boil.
- Cook until thickened.
- Add in any additional seasoning, if necessary, and add heavy cream.
- Serve immediately.
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- Place onion, celery and garlic around the turkey. Place herbs on top and seal lid and close vent.
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From recipethis.com
5/5 (2)Total Time 50 minsCategory Side DishCalories 37 per serving
- Load everything together into the instant pot inner pot. Place the lid on the instant pot, set the valve to sealing and cook for 45 minutes on manual/pressure cook. When the instant pot beeps, allow 10 minutes of natural pressure release and then manually release pressure.
- Drain into a big sieve as this will quickly remove the big bones from everything else. Then the liquid you have left use a small mesh strainer to get rid of any tiny bones that are still amongst your liquid. Pick out the carrots and add the carrots to the liquid. Remove the meat from the turkey neck and add this in.
- Using your preferred blender, blend the carrots and the stock until smooth. If it this not thick enough add in mashed potatoes. Though note, if using potatoes, it will have more of a healthy white sauce look, compared to with carrots which will look more natural.
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