Instant Pot Turkey Breast

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): how to cook tender and moist turkey dinner with homemade turkey gravy and mashed potatoes - one pot turkey dinner for Thanksgiving and Christmas holidays.

Cook this Tender & Moist Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast) with rich homemade turkey gravy and buttery mashed potatoes. Makes a comforting one pot turkey dinner for your big Thanksgiving and Christmas feast!

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5 from 4 votes

This year flew by so fast, and my favorite holidays – Thanksgiving and Christmas are just around the corner. Can you believe it?! 😀

Each Thanksgiving is a time to take a breather from the hustle bustle in life and ask ourselves:

How am I living?

What am I thankful for?

What have I been blessed with?

The holidays is not only a time to gather for the big Turkey feast with our loved ones, but also a time of reflection.

Life is unpredictable.

This year, we lost an old friend to the disgusting battle of cancer at the age of 32.

But we reunited with beloved families that lost contact for 20 years.

And we decided to take a leap of courage to reconcile with friends with misunderstandings.

We don’t know what will happen in the next hour, let alone tomorrow, next week, or next year…

Give thanks with a grateful heart.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): how to cook tender and moist turkey dinner with homemade turkey gravy and mashed potatoes - one pot turkey dinner for Thanksgiving and Christmas holidays.

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Time to cook Instant Pot Turkey Breast Meal for this warm fuzzy season of love!

Brine or No Brine Instant Pot Turkey Breast


Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): test wet brined and non-brined turkey breasts in Instant Pot Electric Pressure Cooker

The big question is: Is it really worthwhile to prep ahead and wet brine the Turkey Breasts?

We conducted tests cooking wet brine Turkey Breast vs. non-brine Turkey Breast in Instant Pot Electric Pressure Cooker to determine whether there are noticeable differences in texture & taste.

The answer: YES!

Brined Instant Pot Turkey Breasts is a clear winner being more juicy, tender, and flavorful.

Say No to dry, tough, stringy Cardboard Turkey Breast!!

Ingredients for Instant Pot Turkey Breast


Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast) Ingredients

  • 1 (~2.7lbs or 1224g) bone-in turkey breast, 3” thick
  • 1 medium (197g) onion, diced
  • 3 (10g) garlic cloves, minced
  • 2 medium (112g) carrots, chopped
  • 1 rib (92g) celery, chopped
  • 1 cup (250ml) unsalted chicken stock or unsalted turkey stock
  • 1 tablespoon (15ml) olive oil
  • A dash of sherry wine
  • 2 bay leaves
  • A pinch of dried rosemary
  • A pinch of dried thyme
  • A pinch of dried sage
  • Kosher salt & ground black pepper to taste
  • 1 tablespoon honey + 1 ½ tablespoon light soy sauce
  • Thickener: 2 ½ tablespoons cornstarch + 3 tablespoons cold water
  • Wet Brine: 90 grams (3.17 oz) salt + 1500 ml (6 cups) cold running tap water or 120 grams (4.23 oz) salt + 2000 ml (8 cups) cold running tap water

Mashed Potatoes:

  • 4 – 5 (~2 ½lbs or 1100g) Yukon gold potatoes (or Russet potatoes), halved
  • 30 grams freshly grated Parmesan cheese
  • 100 ml milk or cream
  • 1 – 2 tablespoons (14g – 28g) unsalted butter
  • Kosher salt and ground black pepper to taste

How to Cook Instant Pot Turkey Breast


Step 1
Wet Brine for Moist Turkey

Ingredients & Tool

90g (3.17oz) salt + 1500ml (6 cups) cold running tap water (or 120g (4.23oz) salt + 2000ml (8 cups) cold running tap water)
1 (~2.7lbs/1224g) bone-in turkey breast, 3” thick

Rubbermaid Commercial Container, 12 Qt

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): wet brine turkey breast with salted water for moist turkey meat

Depending on the size of your turkey breast, mix 90g salt with 1500ml of cold running tap water or 120g salt with 2000ml cold running tap water in a large mixing bowl.

Ensure the salt has fully dissolved.

Fully submerge the turkey breast in the salted-water and place it in the fridge for at least 4 to 8 hours.

*Pro Tip: Brining turkey breast for over 8 hours may result in ham-like meat texture.

Step 2
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function).

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Step 3
Sauté Onion and Garlic

Ingredients

1 tablespoon (15ml) olive oil
1 medium (197g) onion, diced
3 (10g) garlic cloves, minced
Kosher salt & ground black pepper to taste

Add 1 tablespoon (15ml) olive oil.

Then, add diced onion in the pressure cooker. Sauté for roughly 2 minutes until soften.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): saute diced onion in Instant Pot Multicooker

Add minced garlic and sauté for another 30 seconds until fragrant.

Season with kosher salt and ground black pepper.

Step 4
Sauté Celery and Carrot

Ingredients

2 medium (112g) carrots, chopped
1 stalk (92g) celery, chopped

Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 – 7 minutes).

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): saute chopped celery and carrot until slightly browned in Instant Pot Electric Pressure Cooker

Step 5
Deglaze

Ingredient & Tool

A dash of sherry wine

Bamboo Wooden Spoons

Add a dash of sherry wine in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): deglaze with a dash of sherry wine in Instant Pot Electric Pressure Cooker

Step 6
Add Turkey Breast

Ingredients

1 cup (250ml) unsalted chicken stock/unsalted turkey stock
2 bay leaves
A pinch of dried rosemary
A pinch of dried thyme
A pinch of dried sage
Brined Turkey Breast

Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme and a pinch of dried sage (rub the herbs with your fingers to “activate” them) in the Instant Pot. Give it a quick stir.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): add unsalted chicken stock and spices in Instant Pot Electric Pressure Cooker

Carefully place the turkey breast in the pressure cooker.

Step 7
Optional – Add Pot-in-Pot Potatoes:
(If you’re making mashed potatoes)

Ingredient & Tool

4 – 5 (~2.5lbs/1100g) Yukon gold potatoes (or Russet potatoes), halved

Stainless Steel Bowl

Place a stainless steel bowl on top of the turkey breast and add in halved Yukon gold potatoes.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): make pot-in-pot mashed potatoes over turkey breast to make one pot meal

*Pro Tip: this will only work if your turkey breast is small enough to fit in the Instant Pot laying flat, so you have room to layer the stainless steel bowl on top without problems closing the Instant Pot Lid.

Step 8
Pressure Cook Turkey Breast


Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): pressure cook turkey breast in Instant Pot Electric Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 28 – 34 minutes, then 15 minutes Natural Release (after 15 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure).

Open the lid carefully.

*Pro Tip: the best pressure cooking time will depend on the size of your turkey breasts. Be sure to adjust the cooking time accordingly (i.e. add more cooking time for bigger turkey breasts), test, then measure the meat’s temperature before consuming.

Step 9
Make Mashed Potatoes

Ingredients

30 grams freshly grated Parmesan cheese
100 ml milk or cream
1 – 2 tablespoons (14g-28g) unsalted butter
Kosher salt and ground black pepper to taste

Stainless Steel Mixing Bowl Set
Potato Masher

Remove the stainless steel bowl and place all the potatoes in a large mixing bowl.

Mash the potatoes with a fork or masher.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): mashing potatoes

Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream.

Continue mashing and mixing until desired consistency.

Season with kosher salt and ground black pepper to taste.

*Pro Tip: For creamier mashed potatoes, use more milk/cream.

Step 10
Check Turkey Breast Temperature

Tool

Food Thermometer

Use a meat thermometer to ensure the thickest part of the turkey breast registers over 161°F (72°C).

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): check turkey breast's temperature with a meat thermometer

Set aside on a chopping board to rest for 15 minutes.

*Pro Tip: The carryover heat will continue to cook the turkey to 165°F (74°C)

Step 11
Make Turkey Gravy

Ingredients

Thickener: 2 ½ tablespoons cornstarch + 3 tablespoons cold water
Kosher salt & ground black pepper to taste

Heat the pressure cooker over medium heat (Instant Pot: Press Saute button).

Mix 2 ½ tbsp cornstarch with 3 tbsp cold water and stir the mixture into the turkey gravy one third at a time until desired thickness.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): make homemade turkey gravy - thicken with cornstarch mixture

Taste the sauce and season with salt and ground black pepper if necessary.

Step 12
Optional – Brown Turkey Breast Skin

Ingredients & Tool

Pressure cooked turkey breast
1 tablespoon honey
1 ½ tablespoon light soy sauce

Silicone Basting Brush
Culinary Torch or Broiler

Pat dry the turkey breast skin with paper towels.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): pat dry turkey breast skin with paper towel

Mix 1 tbsp honey with 1 ½ tbsp light soy sauce and apply onto the turkey breast skin.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): apply honey soy sauce onto turkey breast

Use a blowtorch (Jacky said because it’s fun to play with fire sometimes 😛 ) or place turkey breast under broiler for a few minutes to brown the skin.

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): use blowtorch to crisp up the turkey skin

Step 13
Serve Instant Pot Turkey Breast


Slice the turkey breast thinly on an angle.

Drizzle turkey gravy over the turkey breast & mashed potatoes.

Serve the tender & juicy Instant Pot Turkey Breast immediately! Enjoy~

Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): serve sliced turkey breast with homemade turkey gravy and mashed potatoes

More Instant Pot Thanksgiving Ideas: Instant Pot Thanksgiving Recipes

Thanksgiving Pressure Cooker Recipes: Make your Thanksgiving holidays memorable with our handpicked collection of Instant Pot Recipes!

May you & your family have a blessed Thanksgiving & Christmas Holidays! Enjoy~

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Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): how to cook tender and moist turkey dinner with homemade turkey gravy and mashed potatoes - one pot turkey dinner for Thanksgiving and Christmas holidays.

Instant Pot Turkey Breast

Cook Tender & Moist Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast) with rich homemade turkey gravy and buttery mashed potatoes. Makes a comforting one pot turkey dinner for  Thanksgiving and Christmas feast!
5 from 4 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 4 -6
Calories: 255kcal
Author: Amy + Jacky

Ingredients

Thickener:

  • 2 ½ tablespoons cornstarch
  • 3 tablespoons cold water

Wet Brine:

  • 90 grams (3.17oz) salt + 1500 ml (6 cups) cold running water or 120 grams (4.23 oz) salt + 2000 ml (8 cups) cold running water

Mashed Potatoes:

  • 4-5 (~2.5lbs or 1100g) Yukon gold potatoes (or Russet potatoes) , halved
  • 30 grams freshly grated Parmesan cheese
  • 100 ml milk or cream
  • 1 - 2 tablespoons (14g-28g) unsalted butter
  • Kosher salt and ground black pepper to taste

Instructions

  • Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix 90g (3.17oz) salt with 1500ml (6 cups) of cold running water or 120g (4.23oz) salt with 2000ml (8 cups) cold running water in a large mixing bowl. Ensure the salt has fully dissolved. Fully submerge the turkey breast in the salted-water and place it in the fridge for at least 4 to 8 hours. *Pro Tip: Brining turkey breast for over 8 hours may result in ham-like meat texture.
  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Sauté Onion and Garlic: Add 1 tablespoon (15ml) olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly 2 minutes until soften. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
  • Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 – 7 minutes).
  • Deglaze: Add a dash of sherry wine in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Add Turkey Breast: Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme and a pinch of dried sage (rub the herbs with your fingers to “activate” them) in the Instant Pot. Give it a quick stir and carefully place the turkey breast in the pressure cooker.
  • Optional - Add Pot-in-Pot Potatoes (If you're making mashed potatoes): Place a stainless steel bowl on top of the turkey breast and add in halved Yukon gold potatoes.
  • Pressure Cook Turkey Breast: Close lid and pressure cook at High Pressure for 28 – 34 minutes, then 15 minutes Natural Release (after 15 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure). Open the lid carefully.
  • Make Mashed Potatoes: Remove the stainless steel bowl and place all the potatoes in a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more milk/cream.
  • Check Turkey Breast Temperature: Use a meat thermometer to ensure the thickest part of the turkey breast registers over 161°F (72°C). Set aside on a chopping board to rest for 15 minutes. The carryover heat will continue to cook the turkey to 165°F (74°C)
  • Make Turkey Gravy: Heat the pressure cooker over medium heat (Instant Pot: Press Saute button). Mix 2 ½ tbsp cornstarch with 3 tbsp cold water and stir the mixture into the turkey gravy one third at a time until desired thickness. Taste the sauce and season with salt and ground black pepper if necessary.
  • Optional - Brown Turkey Breast Skin: Pat dry the turkey breast skin with paper towels. Mix 1 tbsp honey with 1 ½ tbsp light soy sauce and apply onto the turkey breast skin. Use a blowtorch or place turkey breast under broiler for a few minutes to brown the skin.
  • Serve: Slice the turkey breast thinly on an angle. Drizzle turkey gravy over the turkey breast & mashed potatoes. Serve immediately.
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Recipe Notes:

Best Pressure Cooking Time: the cooking time will depend on the size of your turkey breasts. Be sure to adjust the cooking time accordingly (i.e. add more cooking time for bigger turkey breasts), test, then measure the meat's temperature before consuming.

Nutrition:

Calories: 255kcal | Carbohydrates: 10g | Protein: 41g | Fat: 5g | Cholesterol: 99mg | Sodium: 584mg | Potassium: 638mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64.5% | Vitamin C: 5.5% | Calcium: 4.9% | Iron: 7.2%
Course: Dinner, Easy, Lunch, Main Course, Meat, Party Food
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast): how to cook tender and moist turkey dinner with homemade turkey gravy and mashed potatoes - one pot turkey dinner for Thanksgiving and Christmas holidays.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I love getting recipes for specialized equipment. I haven’t even opened it yet because it is my Christmas present from my cat, and love delayed gratification.

  2. Hi again. 🙂 I’m planning on making this recipe soon (as well as some of your other turkey recipes) as I have a whole turkey which I will be cutting up for several meals. I’m not a huge fan of sherry and was wondering what you would suggest as a substitute in this and your other similiar turkey recipes that call for it? Would port work or should I use some other wine or mirin? (I used to grill my whole turkeys with rosemary, garlic, and port – which always turned out well.) Thanks!
    (I’ll repost with the star rating after I make it; I don’t believe in rating recipes until I’ve actually tried them. I’m sure this will be another 5 star winner recipe!)

  3. Hi , Thanks for re directing me to this Turkey recipe from the stuffed Chicken one where I asked a question, it was this one
    ; If I do this with Turkey breasts, would I adjust time setting, I am getting my Turkey breasts already stuffed with a normal sage and onion stuffing and already wrapped in bacon prepared by my butcher.
    It will be 3 turkey breasts without a bone, and wrapped in bacon, should I use a trivit to sit them on(I have an 8q pot)pile /wedge them on trivit, or just sit them into the liquid, then pat dry the bacon and then Broil (grill here in R.O. I) to crisp bacon. Thanks

    1. Hi Veronica,

      thank you for your question 🙂

      They will work better sitting on the trivet.

      The cooking time will depend on the thickness of the turkey breasts, but the timing should work.

      You can pat dry the bacon and then grill to crisp them at the end 🙂

      Please take care & have a wonderful week
      Jacky

  4. We just finished dinner, and hubs can’t stop saying what a “killer” turkey breast this is! I have to agree, all credit to your method. This is definitely a recipe I will come back to again and again.

  5. Hi J&A,
    Can you cook a 2 leg quarters and 2 breasts of turkey with this method?
    Thanks and thanks for all the great recipes!

    Xo Peggy

    1. Hi Peggy!

      Thank you for your question 🙂

      Turkey leg quarters will take roughly 20 minutes + natural release to cook so they may be overcooked a bit.

      Please take care & have fun cooking
      Jacky

  6. This looks great! My turkey breast is @ 4 1/2 lbs. How long should I cook it for? Also it says on the packaging says contains turkey broth, salt sugar and natural flavoring. Does this mean it is already brined and I should skip the brining step?

    1. Hi Vicki,

      thank you for your kind words and question 🙂

      34 minutes and natural release should be enough.

      The turkey you have has already been brine.

      Take care 7 have fun cooking
      Jacky

  7. I was referring to cooking the potatoes in a stainless steel mixing bowl placed on top of the turkey breast inside the pressure cooker. I don’t think a non-slip rubber stainless steel dish would be advisable or safe in a pressure cooker. I understand my question is confusing after re-reading it. Sorry

    Merry Christmas and a Very Happy New Year!
    Chuck

    1. Hi Chuck,

      Merry Christmas & Happy New Year 🙂

      It was early in the morning and I made a typo!! It should be A stainless steel mixing bowl will also work in this recipe as long as it doesn’t have the anti-slip rubber bottom.

      Take care
      Jacky

  8. I am cooking this today, and am about the make the brine. You specify in the recipe to use kosher salt, but the brine just calls for “salt”. I am going to assume that you mean kosher salt for the brine too, but would you please clarify that for me for the next time? I have another frozen turkey in the freezer and will be following your method again.

    I have made your instant pot turkey legs, and they were delicious, so I am going to cook the legs of my bird separately from the breast to be sure of excellent results.

    Thank you so much for not only great recipes, but your thoughtful responses to questions.
    Merry Christmas to both of you!

    1. Merry Christmas and Happy New Year to you and your family Kathy 🙂

      Any salt will work fine for the brine as long as they are weighted with a kitchen scale.

      Take care & have a wonderful Christmas with your love ones!!

      Jacky

  9. Greetings everyone, We just got the 8 qt instant pot cooker and are planning to cook a turkey breast for New Years. What size stainless steel bowl did you use to cook the potatoes in? Will a stainless steel mixing bowl work? Really enjoy your Website!
    chuck

    1. Hi Chuck,

      Thank you so much for your kind words 🙂

      The stainless steel bowl we usually use is 7.5″ x 3″.

      A stainless steel mixing bowl will also work in this recipe as long as it has doesn’t have the anti-slip rubber bottom.

      Merry Christmas & Happy Holiday to you and your family!
      Jacky

  10. What if the temperature is not over 161 degrees? Do you start the pressure cooker again with a release period? How do you cook it if only needs to be another few degrees?

    1. Hi Kathy,

      You can quickly place it back into the Instant Pot and close the lid.

      According to USDA, If the turkey has been over 155F for at least 1.3 minutes, it is safe to eat.

      Take care & have a great weekend
      Jacky

      Take care & have fun cooking
      Jacky

  11. Thank you Amy & Jackie. This sounds like a good basic recipe for cooking a turkey breast.
    Can I add some pieces of potato, onion and parsnip along with more pieces of carrot and celery to the bottom of the pot? If I did would I need to add more fluid to the pot? What about adding a combination of stock and cider if I need to add more fluid? Would I need to add more cooking time if I added these extra items?

    1. Hi Joe,

      Happy Thanksgiving & thank you for your kind words 🙂

      The onions can be added to the bottom of the pot. I would use the pot in pot method for potatoes and parsnip as they will become quite mushy if cooked directly in the liquid.

      No extra liquid is needed and the cooking time will stay the same!

      Take care & have fun cooking
      Jacky

  12. Hi! I got a 2.75 lb breast but also two turkey legs… Can I combine them and cook for longer? What timing would you suggest, and would it work if I doubled the gravy recipe as well? Thanks I’m advance! I’ve made so many of your recipes and have loved them all!!

    1. Hi Teresa,

      thank you for your kind words and question 🙂

      The cooking time will be the same. I would keep the amount of liquid the same as the turkey legs will also release some moisture while cooking.

      If possible, layer the turkey breasts on top of the two turkey legs.

      Take care & have fun cooking
      Jacky

  13. Thanks for your great recipes.
    I have two questions:
    1. How long should i cook the turkey for if it is Boneless?
    2. If (big if) i can’t defrost on time, how many more minutes should i add?

    I am hoping it will thaw on time, but it is a boneless breast , so I am not sure if the time will change.
    Thank you!!

    1. Hi CrazyColombian,

      thank you for your question and kind words.

      1) It usually is a minute less.
      2) If the turkey breast is super thick and still cold in the middle, it will take roughly 5 – 8 minutes longer.
      The con is the outer meat will become overcooked and dry out slightly.

      Take care & have fun cooking
      Jacky

  14. I can not wait to try this recipe, I could only get my hands on a 6lb “frozen” bone in turkey breast. Do I need to the thaw the bird and would the cooking times be the same or should I adjust time and other ingredients (double the recipe)?

    1. Hi Stacey, thank you for your question 🙂

      Thawing the turkey breast will be ideal so the outer layer doesn’t get overcooked.

      The other ingredients will stay the same and I would increase the cooking time by 10 – 12 minutes.

      Take care & have a great week
      Jacky

  15. This looks like another delicious recipe! Would I use this same method if I bought a Butterball white meat/dark meat roast? I’m so confused! I was going to do your turkey leg quarter recipe but my market didn’t have the quarters. Please help! Thank you!!

    1. Hi Holly,

      Thank you for your question.
      Seems like the butterball white/dark meat roasts are already flavored & brined.

      I am not sure how thick the roast is, but judging from the online photo, I would thaw it completely and cook for another extra 12 minutes.

      Hopefully this will help 🙂

      Take care & have fun cooking
      Jacky

    2. Sounds like a great suggestion thank you! Would it still be okay to add more flavors like the aromatics to it? Is the brining step still necessary since it’s already flavored and brined?

    3. Hi Holly,

      I would skip the brining step.

      Adding more flavors like aromatics will be great 🙂

      I would skip the seasoning on the onion and garlic as I am not sure how salty is the turkey roast.

      I would taste the gravy and adjust the seasoning at the end.

      Take care & have a great week
      Jacky

  16. I am looking forward to making this for thanksgiving, and was wondering if you think it would work to brown the skin side before the rest of the cooking as you have in your turkey leg and one-pot turkey dinner recipes? Thanks!

    1. Hi Jillian,

      thank you for your question 🙂

      Browning the skin side before the rest of the cooking will make the gravy more flavorful.

      If you are looking for the crispy skin, reversing the step will work better 🙂

      Take care & have a great week ahead!
      Jacky

  17. This relates to brining a turkey breast. What if the turkey breast I use already has been injected with a solution but not necessarily with a brine. Do I still brine the breast or will the brine not be effective?

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