Whatever your reasons for not wanting to roast a turkey for HOURS on the day-of (we have many, many reasons), this Multi-cooker Turkey Breast is here to save the day and comes together in under an hour.
I'm relatively new to the Multi-cooker game. Brands like Zavor and Insta Pot have long been touting the "instant" quality of their machines, but I'm a skeptic - and I can't be the only one. It wasn't until last month's 30-Minute BBQ Ribs that I converted. It was so fast! And still tender! It was shocking then, and it continues to be this month with this turkey.
Now we made a few shortcuts. We were working with a last-minute-Thanksgiving-panic mentality and skipped the brine and went directly to the coating. It had flavor, but it could've had more had we brined overnight. We chose good old-fashioned butter to smother our turkey breast and then sprinkled with s.a.l.t. sisters Lemon Rosemary Garlic Salt, which is delicious and you should definitely give it a shot if you've become bored with supermarket blends.
We also love that turkey in the multi-cooker frees up your oven for all of your other sides and desserts, which definitely takes a bit of stress off.
And if you're like us, a small amount of turkey happens to be just the right amount of turkey. Maybe you have a little leftover - but you won't have a month's worth of leftovers, which is just perfect.
Turkey Breast in the Multi-Cooker
Servings: 4-6 | Prep Time: 45 Minutes
INGREDIENTS
2-3 pound Turkey Breast, thawed
1/4 cup softened Butter
Your favorite seasoning blend, such as Italian Seasoning or this Lemon Rosemary Garlic Salt
3/4 cup Water or Stock
1/4 cup melted Butter, optional
1. Remove butcher's twine if desired. Thoroughly rinse the turkey breast under running water. Pat dry.
2. Using 1/4 cup of the butter, rub turkey until all sides are coated in butter . Sprinkle liberally with seasoning and continue to rub until all sides are coated in seasoning.
3. Pour water or stock in the bottom of your multi-cooker pot and add the multi-cooker rack. Place turkey on top of rack and top with lid, slide to lock.
4. Cook on the 'Pressure Cook' function for 35 minutes. Once the cook time has ended, allow pressure to naturally release for 15-20 minutes (follow your machine's instruction booklet). Use a thermometer to double check that your turkey has reached 165F.
5. Remove turkey from multi-cooker. To add a bit of browning to the top, you can place the turkey breast on a sheet pan, brush with remaining 1/4 cup melted butter and broil 10-15 minutes. Then you're ready to serve!