The Secret to Perfectly Juicy Turkey, Every Single Time!
Let’s be honest, the fear of serving a dry, tough turkey is real. Whether it’s for a special holiday dinner or a simple weeknight meal, you deserve a roast that’s tender, flavorful, and incredibly juicy. Well, you can officially say goodbye to dry turkey forever! This Easy Turkey Roast recipe is my secret weapon. By using a pressure cooker to do the initial heavy lifting, we lock in all the moisture. Then, a quick blast in a hot oven gives it that beautiful, golden-brown, roasted finish we all crave. In just one hour, you’ll have a stunning, succulent turkey breast that tastes like it’s been slow-roasting all day. Let’s get cooking!
Ingredients
• 2 lbs / 900g boneless, skinless turkey breast
• 3 tbsp / 45 ml garlic-infused oil
• ¼ cup / 60 ml olive oil
• 3 tbsp / 45 ml Dijon mustard
• 4 cups / 950 ml chicken stockSpices
• 2 tsp / 10g sea salt
• 1 tsp / 2g freshly ground white pepper
Instructions
1. Directions1. Place the turkey breast into the inner pot of your pressure cooker and pour in the chicken stock. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 25 minutes.2. While the turkey cooks, preheat your oven to 425°F / 220°C. Line a baking sheet with parchment paper.3. In a small bowl, whisk together the garlic-infused oil, olive oil, Dijon mustard, sea salt, and white pepper to create a glaze.4. Once the pressure cooking is complete, perform a quick release of the steam. Carefully open the lid and transfer the turkey breast to the prepared baking sheet.5. Brush the turkey generously on all sides with the Dijon glaze.6. Roast for 15 minutes, then carefully remove from the oven, flip the breast, and roast for another 15 minutes, or until the exterior is golden brown and an instant-read thermometer registers 165°F / 74°C.7. Remove from the oven, let it rest for 10 minutes before slicing, and serve immediately.
Nutritional Information
• Per Serving: Calories 458 | Total Fats: 25.4g | Net Carbs: 0.9g | Protein: 54.1g | Fiber: 0.3g
Pro Tips
• For guaranteed perfect results, use an instant-read thermometer. The internal temperature of the turkey should reach 165°F (74°C) after roasting.
• Let the turkey rest for 10-15 minutes after roasting before slicing. This allows the juices to redistribute, ensuring every slice is moist.
• For extra flavor, use the ‘Sauté’ function on your pressure cooker to sear the turkey breast on all sides in a little oil before adding the stock and pressure cooking.
FAQ
Q: Can I use a skin-on turkey breast for this recipe
A: Yes, a skin-on turkey breast works beautifully. The pressure cooking time remains the same, and the skin will get wonderfully crispy and golden brown during the final roasting step in the oven.
Q: Why do you use a quick release instead of a natural release
A: A quick release is essential to stop the cooking process immediately. This prevents the lean turkey breast from overcooking in the pressure cooker’s residual heat, ensuring it stays perfectly tender and juicy before roasting.
Q: What should I do with the leftover liquid in the pressure cooker
A: The leftover liquid is a flavorful, turkey-infused stock. Do not discard it! It makes the perfect base for a delicious gravy. Simply strain it, bring it to a simmer on the stovetop, and thicken with a cornstarch slurry.
Q: Is it safe to cook turkey to only 165°F
A: Yes, 165°F (74°C) is the USDA-recommended safe internal temperature for all poultry, including turkey. Using an instant-read thermometer is the best way to ensure your turkey is both safe to eat and perfectly cooked.
