Herb Lemon Turkey Breast
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 11
Rating: 4.27
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Lemon Juice, Turkey Breast
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground sage
  • 1/4 tsp black pepper
  • 1 bone-in turkey breast (about 3 1/2 pounds)
  • Fresh herbs and lemon slices (optional)
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Lemon Juice, Turkey Breast
Prep Time 15 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground sage
  • 1/4 tsp black pepper
  • 1 bone-in turkey breast (about 3 1/2 pounds)
  • Fresh herbs and lemon slices (optional)
Votes: 11
Rating: 4.27
Rate this recipe!
Instructions
  1. Combine lemon juice, wine, garlic, salt, parsley flakes, tarragon, dried rosemary, sage and pepper in measuring cup or small bowl; mix well.
  2. Place turkey breast in Instant Pot®; pour juice mixture over turkey, turning to coat. (Turkey should be right side up for cooking.)
  3. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 30 minutes.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove turkey to cutting board; tent with foil. Let stand 10 minutes before slicing.
  5. Use cooking liquid as sauce, if desired, or thicken liquid with flour (see Tip). Garnish as desired.
Recipe Notes

TIP: If desired, prepare gravy with cooking liquid after removing turkey from pot. Place <ucsa>1/4 cup</ucsa> all-purpose flour in small bowl; stir in <ucsa>1/2 cup</ucsa> hot cooking liquid until smooth. Press Sauté; add flour mixture to pot. Cook 5 minutes or until gravy thickens, stirring frequently.

12 replies
  1. feldmancin
    feldmancin says:

    This was my first (half) turkey breast in the IP. I liked the ease of the recipe and generally, the flavor of the meat was pretty good. I was hoping it would be more “fall off the bone” than it was and it looked NOTHING like the photo (anemic white versus golden brown).

  2. Chateaux7
    Chateaux7 says:

    Great basic recipe for turkey breastthat does not havestuffing. Easy to changes the herbs and the liquid for different flavors. Comes out moist and stays juicy enough to use the leftovers for sandwiches. I serve with rice and pour the juices over as an au jus flavoring.

  3. Bethp91
    Bethp91 says:

    Easy to make and easy to change some of the spices to make the flavor exactly what you want. Lemon Turkey is great!

  4. kands
    kands says:

    Very good! I used a boneless turkey breast, and it worked well. Ended up needing to cook it for an extra 10 minutes though.

    The sauce makes an excellent gravy!

  5. Instant Pot
    Instant Pot says:

    Hi Smann1943,

    Did the unit actually come to pressure? You may have been experiencing the burn safety feature, which will lower the cooking temperature to prevent burning if the unit is experiencing trouble pressurizing.

  6. Nancy V
    Nancy V says:

    This was my first time using an IP. Subbed chicken broth for wine and Thyme for Tarragon. Increased cooking time to 47 minutes for a 5 1/2 lb. turkey breast. It came out very good! We both liked it a lot!

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