Instant Pot Turkey Breast Roast Recipe - Extremely Moist & Delicious (2024)

FAQs

How do you keep turkey breast from drying out? ›

Salt and pepper lightly if desired. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).

Put the turkey on top of the vegetables, put in the oven and roast in the oven for 45 minutes, or until lightly golden brown. Reduce the heat to 350 and continue roasting, basting with the warm chicken stock every 15 minutes until basting with some of the chicken stock every 15 minutes, about 2 to 2 ¼ hours longer.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

The problem: Cooking the turkey whole

Because dark meat has more connective tissues, it takes longer to break down, so if you cook the turkey whole, by time the legs and thighs are done, the breasts are overcooked and dry. The solution: Carve your turkey before you cook it.

Another reason why turkey may be dry is due to its poor breast-to-leg ratio. By the time one gets the leg meat to cook to temperature so it's safe for consumption, the breast meat often has dried out. Seeing how many people dive for the breast meat initially, they could dish up some dry bird.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting.

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.

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

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.

What to stuff a turkey with for flavor? ›

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

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.

Dry brining takes longer than wet brining but requires less refrigerator space and results in browner and crispier skin. Before brining, some prep work needs to be done. If purchasing a frozen turkey, make sure it is thawed before brining.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.

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

Elevate the Legs

Exposing the legs to more heat allows them to cook at the same rate as the breast meat. Combined with a good rub or brine, you'll have a supermoist turkey everyone can enjoy.

Chef Gordon Ramsey said that one should let a cooked turkey rest for 2.5 hours.