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Ingredients
  • 4 to 7 lbs of a turkey breast (bone-in or boneless), thawed (NOTE: I would only go up to 6 lbs if using a 6 or 6.5qt pot and up to 7 lbs if using an 8qt)
  • 3 tbsp of olive oil
  • 1 tbsp of rubbed sage
  • 1 tsp of thyme
  • 1 tsp of tarragon
  • 1 tsp of seasoned salt
  • 2 tsp pepper
  • 1 tbsp of crushed garlic
  • 2 cups of turkey or chicken broth
  • 1 to 2 large carrots, sliced into discs
  • 2 to 3 stalks/ribs of celery, sliced
  • 1 to 2 small yellow onions, quartered longways
  • Two 1oz packets of gravy mix (optional, but I used 2 packets of Chicken Better Than Gravy)
  • 2 tbsp cornstarch + 2 tbsp water, for a cornstarch slurry
  • A few drops of Gravy Master or Kitchen Bouquet
  • These roasting lifters are SUPER handy for removing your turkey easily and worry-free!
  • Gravy Master or Kitchen Bouquet can be found right here or usually in the gravy/condiment section of your local market.
  • This carving knife is absolutely spectacular for carving any kind of meat.
  • Goes great with my amazing  stuffing!
  • note: NOTE: With the exception of yogurt, ANYTHING made in an Instant Pot can be made in the Ninja Foodi by following the exact same steps as the buttons/controls are all very similar. But if you make something in the Foodi that calls for a crisp right in the same device and you wish to do the same with something cooked in an Instant Pot, you’ll just need to transfer the contents from the Instant Pot to an oven or air fryer to crisp for a few moments at the end.
Steps
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