What Makes This Recipe So Good
This tender, juicy turkey breast is perfect if you’re having a small holiday dinner or are just craving a healthy meal. With an easy, salty brine and garlicky compound butter under the skin, it’s definitely not your basic, boring turkey.While brining your turkey is totally optional, we love how flavorful and juicy it makes the turkey and skin. All it takes is mixing a few ingredients and letting the turkey hang out in the fridge for a couple hours!The gravy for this turkey breast is rich, flavorful, and so easy to make! With a few easy swaps, it can be made gluten free or paleo, making it easy to fit into your (or your guest’s) dietary needs.
How To Make It
Make the brine by stirring all the ingredients together until the salt is completely dissolved. Pour it into a big container or plastic bag and add the turkey breast. Seal it completely and chill in the fridge for at least a couple of hours. When you’re ready to cook, drain the brine. Mix the butter ingredients in a food processor or blender. Using your fingers, carefully peel the skin away from the chicken breast and rub the butter mixture under the skin. Rub the outside of the skin with butter and season with salt and pepper. Add the broth to the Instant Pot and place the trivet. Add the turkey breast on top and add the lid to the Instant Pot and seal. Cook on Manual High Pressure, then naturally release. Remove the turkey breast carefully. If you’d like, you can broil the turkey in the oven for a few minutes to brown the skin. Make the gravy by pouring 2 cups of the broth and drippings into big bowl or measuring cup. Add the pot back to the Instant Pot and turn on Sauté mode. Add some butter and the flour, whisking until a smooth paste is created. Whisk in the warm stock until it’s fully mixed and season with salt and pepper.
Chef’s Tips
Need more tips for Thankgiving? Download my Complete and Total Guide to Thanksgiving here!When adding the butter mixture to underneath the turkey skin, you can stick a spoon with butter on it underneath the skin, then use your fingers on the outside of the skin to hold the butter in place while you remove the spoon. Make this turkey breast paleo by using ghee instead of butter for the skin and cassava flour instead of all-purpose flour for the gravy.For gluten free gravy, swap out the flour for gluten free all-purpose flour.
More Perfect Holiday Recipes
Whole30 Instant Pot Turkey Breast with Gravy (Paleo)Creamed OnionsCandied CarrotsInstant Pot Whole30 Cranberry Sauce with Apples and Rosemary (Paleo, No Sugar)Ham Gravy
