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

FAQs

How do you keep turkey meat moist? ›

If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.

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).

Place your turkey on a wire rack and then place the rack in a roasting pan. Pour 1 cup of water in the bottom of the roasting pan. This will prevent the drippings from burning on the bottom of the pan. If using a flat rack (use a V-rack if you have one), you will notice the turkey will tilt to one side or the other.

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!

Elevate the Legs. You may have noticed the 10-degree temperature difference between a ready-to-eat turkey thigh and breast. Keep your breast from drying out before the dark meat is done by elevating or trussing the legs.

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 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.

Plate the Turkey on Top of Gravy

If the turkey is dry, sitting in the moist gravy will help to rehydrate it. Serving more sauce on the side also helps to add moisture.

Because turkey breast is especially lean, I like to rub softened fat beneath the skin just before roasting. It melts and gives the meat extra flavor, richness, and moisture. Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too.

Rub a little salt on the inside of the turkey cavity. Place the carrots, onions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt. Place the turkey breast side up on top of the vegetables.

What do you put in the bottom of a turkey roasting pan? ›

Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. Pat dry the turkey with paper towels.

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.

Before it goes in the oven, the turkey should be at room temperature, so take it out of the fridge (1 hr for a whole turkey, or 30 mins for a cut) before cooking.

Roast: Before cooking, let the turkey come to room temperature for an hour. Pour 4 cups of water into the bottom of a roasting pan, add in the turkey, then bake, uncovered, at 450ºF for 30 minutes. Reduce the heat and bake at 325ºF for another 2.5-3 hours, basting with broth as needed.

Brine your turkey.

We like to dry brine our turkey for around 2 days before. This gives the salt plenty of time to soak into the meat and start tenderising your bird. We tend to use about a tablespoon of salt for every 1.8kg. We also mix in a tablespoon of sugar to help crisp the skin even more!

In addition to gravy, you can also save dry turkey with a little chicken (or even better, turkey) stock or broth. Place your carved meat in a shallow baking dish and cover it with stock.

The key to keeping the turkey moist and tender was to pour enough chicken broth to cover the bottom ¼ inch of the pan and then tightly seal the entire pan with aluminum foil.

Why is my turkey dry? This is the most common complaint when it comes to Thanksgiving turkey. If your turkey is dry, it means that the outer portion has overcooked. The size of the bird is what makes this a challenge.