Perfect Thanksgiving Turkey Breast
My mother in law gifted me a bone in turkey breast and i was excited to cook it in my instant pot.
Recipe Summary Perfect Thanksgiving Turkey Breast
Easy, moist, and tender turkey breast. A foolproof turkey recipe to make your Thanksgiving dinner perfect. Use pan drippings to make a smoky turkey gravy.Ingredients | Can I Cook A Frozen Turkey Breast In An Instant Pot4 cups water½ cup kosher salt½ cup white sugar2 tablespoons hickory-flavored liquid smoke1 tablespoon whole black peppercorns, cracked4 cloves garlic, crushed4 sprigs fresh rosemary4 sprigs fresh thyme4 sprigs fresh sage1 teaspoon smoked paprika2 (5 pound) boneless turkey breast halves½ cup unsalted butter, softened1 sprig fresh rosemary, leaves stripped and finely chopped1 sprig Spices, thyme, fresh1 sprig Fresh Sage1 teaspoon pressed garlic½ teaspoon freshly ground black pepper¼ teaspoon smoked paprika6 medium carrots, cut into large chunks6 stalks celery, cut into large chunks2 medium red bell peppers, cut into large chunks2 medium yellow onions, quartered8 fluid ounces chicken stock, or more as neededDirectionsHeat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, rosemary, thyme, sage, and smoked paprika. Immediately remove from heat, cover, and let rest and bring to room temperature, about 30 minutes. Do not refrigerate to cool.Place each turkey breast in a zip-top freezer bag. Evenly divide the brine, herbs, and garlic between the bags. Remove excess air, seal, and put into the refrigerator, 24 to 36 hours before you roast your turkey breast.Remove turkey from brine, pat dry, and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.Meanwhile, preheat the oven to 300 degrees F (150 degrees C).At the same time, mix softened butter with rosemary, thyme, sage, garlic, black pepper, and paprika for herb butter. Set aside.Arrange carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C), 2 1/2 to 3 hours. Remove from the oven, cover loosely with a foil tent, and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.The brine is probably the most important step. It will keep the breast moist and flavorful. Do not skip.Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.Info | Can I Cook A Frozen Turkey Breast In An Instant Potprep: 45 mins cook: 2 hrs 30 mins additional: 1 day total: 1 day Servings: 12 Yield: 2 turkey breasts
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