Makes 10 servings
Serving size: 4 ounces
Cook time: 45 minutes
Prep time: 8 minutes
Per serving: calories 275; fat 12.5 g; saturated fat 3.5 g; fiber 0 g; protein 35 g; carbohydrates 3 g; sugar 1 g
I love making a turkey breast for small holiday gatherings, but that’s not the only time I make it! I often pick up a turkey breast, cook it, and slice it thin for sandwiches and salads. I can’t find a whole turkey year-round, but turkey breast is always available, so I take advantage of it.
2 cups chicken broth
2 fresh rosemary sprigs
5 fresh sage leaves
5 garlic cloves, thinly sliced
1 orange, cut into ½-inch-thick slices
1 (2½-pound) bone-in turkey breast
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil (optional)
1. In the Instant Pot, combine the chicken broth, rosemary, sage, garlic, and orange slices. Set the rack in the pot.
2. Sprinkle the turkey breast with the garlic salt and pepper and place it in the pot, skin side up. Cover and cook on high pressure for 25 minutes. Let the pressure release naturally to lock in the juices.
3. If you want the skin crispy, transfer the turkey breast to a roasting pan, rub it with olive oil, and place it under the broiler for 3 to 8 minutes. Watch closely so that it doesn’t burn.
4. Let the turkey rest for 15 to 25 minutes before carving.