Instant Pot Barbecue Turkey
- 12 Servings
- 6 HRS Prep Time
- 7 HRS Total Time
- 2 packages Turkey Split Breasts
- 1 cup apple cider
- 1 chicken bullion cube
- 1/4 cup Kosher salt
- Barbecue sauce, to taste
|Serving Size||About 4 oz. cooked turkey|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3.5g||18%|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Brine turkey breast in cool water and kosher salt for 4 – 6 hours (can also go as long as overnight).
Step 2To brine, place thawed turkey breast in a large bowl. Set aside.
Step 3Mix 8 cups of cool water with 1/4 cup kosher salt. Stir till dissolved.
Step 4Pour salt/water mixture over turkey breast until turkey breast is covered. Cover and place in refrigerator until ready to cook.
Step 5When ready to cook, take turkey breast out of the brine. Discard brine.
Step 6Pat turkey dry with paper towels and remove and discard skin. Season generously with salt and pepper.
Step 7Pour apple cider and bullion in the bottom of Instant Pot, place steaming rack inside, and put seasoned turkey breast on top.
Step 8Lock lid, select the Meat function, and set timer for 45 minutes.
Step 9Quick release value after the timer beeps and remove the turkey breast from the cooker. Place on a foil-lined cookie sheet and brush barbecue sauce on the meat side of the breast.
Step 10Broil turkey breast for 5 – 6 minutes (watching carefully to prevent charring). Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
Step 11Shred breast after cooking and place on a platter. Serve with additional barbecue sauce on the side.
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