Instant Pot Turkey Breast Recipe (2024)

FAQs

Is Instant Pot big enough for turkey? ›

A 6 lb turkey or turkey breast should fit into a 6 qt Instant Pot. For 7 lb turkey or breasts, use an 8 qt. Instant Pot (paid link). You don't have to brine but it makes the turkey taste so much better.

Cooking a turkey upside down allows the juices to trickle down during the roasting process for extra moist and juicy breast meat. Plus, since the dark meat is closer to the heat source, it cooks faster than it does with the traditional method. It's a win-win!

How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!

It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time.

As a general rule of thumb, plan on about 20 minutes of cooking time per pound of turkey. An 8- to 12-pound unstuffed turkey typically takes 2 3/4 to 3 hours to roast in a 325 degrees F oven.

To cook, set your oven to 325°F and roast for 3½ to 4 hours for a 12- to 14-pound bird. Most important, pay attention to the internal temperature. It's important to note that the nature of some heritage breeds yield flesh and bone that may still have a pinkish hue, even when fully cooked.

In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

How Much Turkey Breast to Buy. One (3-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat.

How do you tell if a turkey breast is cooked through? ›

The Fork Method

To find out if your turkey is done without a thermometer, pierce the mid-thigh muscle with a fork, explains Johnson. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done."

If a turkey is cooked too long, the muscle proteins coagulate within the meat and cause dryness. In all of our research, we learned that moisture is the most important piece behind cooking the perfect turkey. It's also the most challenging.

Breast Side Down. The main difference between how my mother makes her turkey and everyone else is to cook it breast side down. By cooking the turkey this way, the juices from the cooking turkey fall into the breast while the turkey cooks, resulting in the most succulent breast imaginable.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

The idea is that by roasting your bird breast side down, it's further away from the heat source and the juices from the dark meat can trickle down to the white meat, resulting in juicier white meat that won't dry out. Then you flip the turkey right side up so the skin on the breast can crisp up in the oven.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

To keep the turkey moist, add a little broth or water and cover. Cover your food and rotate it for even heating.

For grilled turkey, follow the same general premise of roasting. This means you'll start at a hot temperature for a good sear, such as 425 degrees Fahrenheit, then move to lower (indirect) heat to cook the bird the rest of the way through.