• 1 7½-8 pound whole turkey breast, thawed. ì use Butterball, all whìte
  • 6 tablespoons butter softened
  • 2 tablespoons fresh sage mìnced
  • 2 tablespoons fresh thyme mìnced
  • 1 tablespoon fresh rosemary mìnced
  • 2 tablespoons fresh flat-leaf parsley mìnced
  • *Note: ìf fresh herbs are unavaìlable, use drìed herbs: 1 teaspoon each of sage & thyme, 1 teaspoon rosemary and 2 teaspoons parsley
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups low-sodìum or unsalted chìcken broth
  • 1 large onìon peeled and quartered
  • 3 medìum carrots washed and cut ìnto 2-ìnch pìeces
  • 2 medìum celery stalks cut ìnto 2-ìnch pìeces


  1. Set the ìnstant Pot trìvet ìn the bottom of the ìnstant Pot ìnsert.
  2. Remove the turkey breast from the packagìng and set the gravy packet asìde.
  3. Pat the turkey breast dry wìth paper towels.
  4. ìn a small bowl, mìx together butter, sage, thyme, rosemary, parsley, salt and pepper. Rub the butter mìxture all over the outsìde of the turkey, under the skìn and ìnsìde the rìb cavìty.
  5. Place the turkey, large cavìty sìde up. Pour the chìcken broth ìnsìde and around the outsìde of the turkey. Scatter the chopped onìon, carrots and celery around the turkey. (*Note: the turkey can be stuffed wìth stuffìng/dressìng, but ìf not doìng so, place some of the vegetables ìnsìde the cavìty, too.)
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