Nicole here. How’s it going!? It’s a weeknight, you’re not sure what to do for dinner. Change it up with a turkey breast cooked with garlic and rosemary. I served this on a bed of brussels sprouts and used Chef Eric’s rosemary garlic sauce to make this turkey dinner amazing. Using that recipe means I added bacon to the turkey. Let’s do a turkey breast or two in the instant pot.
If you want to love Brussels sprouts, you have to try Chef Eric’s recipe for Bacon and Brussels sprouts with Rosemary Garlic Jus. It pairs perfectly with the flavors in this turkey breast recipe!
This recipe is all very simple ingredients: boneless turkey breast, ground black pepper, paprika for color, salt, some oil, and my favorites: rosemary and minced garlic. You’ll also need foil along with your instant pot and a trivet. That’s it! So let’s get started!
Rosemary
If you’re using fresh rosemary, you can put a sprig in with each breast when we wrap it in foil later. You may wish to use crushed rosemary. I’ve seen a few recipes say to chop it, but to me, that’s still likely to be “too much” as no one really wants to chew on rosemary.
Garlic
You’ll need one garlic clove per half a pound of meat, salt to taste, paprika for color, and coarse ground fresh black pepper. That’s it! Oh, and oil to help the seasonings stick to the meat better. Wrap it all in tin foil and lower it into the instant pot.
Seasoning
In a bowl mix your oil, garlic, crushed rosemary (if that’s what you’re using), salt, paprika, and fresh ground black pepper. Use a mincer on your garlic cloves and add that to the mix. Stir gently and then massage this into the turkey breast. If you are using skin-on turkey, you’ll want to put half your seasonings under the skin, and the other half on top of the skin. Grab your foil, and wrap the breast similar to the photo below. If you elected for fresh rosemary, add a sprig on top of each breast before wrapping it up.
Oven Time
I’m giving you guys instructions on how to do this dish in the instant pot or the oven. If you’re cooking in the oven, preheat your oven to 325°f. Set a timer for about one hour and twenty minutes. After that time, carefully open the foil, steam will be hot! Use a meat thermometer to check that you reached an internal temperature of at least 165°f. If you did, let the meat rest and cool before cutting it, about 15 minutes.
Brussels Sprouts?
If you choose to make the Brussels sprouts and Bacon recipe with this dish, this is the perfect time to fill your hour and twenty minutes with preparing the sprouts. Because my oven is on at 325°, and not cool like Chef Eric’s recipe says, I placed my bacon in with the turkey and set a timer for 15 min. My bacon ended up needing to be in the oven for about 25 min because of the lower oven temperature.
Instant Pot
All of the instructions are the same, up until wrapping the turkey in foil. Place the foil-wrapped turkey onto your trivet and place it down in your instant pot. Set the Instant Pot to Manual setting and high pressure for 25 minutes. After 25 min allow it to natural release. This should take about 10 to 15 min. Press the release button to be certain all pressure is gone. Transfer the turkey to a cutting board or a cooling rack and let it sit uncovered from the foil for about 15 min before you cut into it. If you had the skin on the turkey and want crispy skin, broil the turkey in the oven for an additional 5 to 10 minutes outside the foil.
Love saving recipes to Pinterest? We do too! You can find all our pins Right HERE!
Garlic and Rosemary Boneless Turkey Breast in the Instant Pot or Oven
Equipment
- Pressure Cooker
- Trivet for Instant Pot
- foil
Ingredients
- 1 tbsp olive oil
- 1 clove garlic per 0.5lbs of turkey (minced)
- 1 tsp Paprika
- Rosemary (Crushed or fresh)
- Salt to taste
- Fresh ground black pepper
- 2 lbs Turkey Breast
Instructions
Oven Instructions
- In a small bowl, combine paprika, crushed rosemary, salt, pepper, and minced garlic.
- Rub seasonings on each turkey breast, preheat oven to 325°
- Wrap turkey in foil. (add sprigs of rosemary if not using crushed rosemary to turkey before wrapping)
- Place turkey on a sheet or flat pan. Place in center of the oven for 1hr 20 min.Check internal temperature for 165°
- Let rest for 15 min before cutting
Instant Pot Instructions
- In a small bowl, combine paprika, crushed rosemary, salt, pepper, and minced garlic.
- Rub seasonings on each turkey breast
- Wrap turkey in foil. (add sprigs of rosemary if not using crushed rosemary to turkey before wrapping)
- Place the foil-wrapped turkey onto your trivet and place it down in your instant pot.
- Set the Instant Pot to Manual setting and high pressure for 25 minutes.
- After 25 min, allow it to natural release. This should take about 10 to 15 min. Press the release button to be certain all pressure is gone before removing the lid.
- Transfer the turkey to a cutting board or a cooling rack and let it sit uncovered from the foil for about 15 min before you cut into it.
Optional for Both Oven or Instant Pot Cooked Turkey Breast
- If you had the skin on the turkey and want crispy skin, broil the turkey in the oven for an additional 5 to 10 minutes outside the foil.
Discover Delicious
Looking for more beginner-friendly recipes? Click here!
Low Carb Diet? Try These!
Check out our Instant Pot Crack Chicken or our Keto Friendly Beef Enchiladas.
Get fresh ideas delivered directly to you each week.
Sign up for our newsletter and be among the first to see our latest kitchen creations!
Prefer visual learning?
Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!
Share your thoughts!
Let us know what you think about this recipe by leaving us a rating and review below!