INGREDIENTS:
1-3 Lb Butterball Turkey Breast or White and Dark meat Roast (or equivalent)
2 c Chicken Broth.
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary
INGREDIENTS FOR THE SLURRY:
3-4 Tbsp Flour
1/4 c Half n Half
1/4 c water
Mix together and set aside,
Use most of it to thicken the Broth for Gravy. Use all if you decide to use the gravy package.
Make sure that your Keep Warm feature on the IP is turned ON. Remove Breast/Roast from package but leave the net on. If you can’t remove the Gravy packet, Run that part, just the Gravy packet under hot Water, just until you can get it off. (Just an FYI here.. not like I’m gonna do this but… I spoke to Butterball, and they say that if by chance you do forget, or just can’t remove it, then it is food safe so it can be cooked along with the Roast, in the Oven anyway.) Spritz the outside of the Roast with the EVOO. Sprinkle with Seasonings. Add the Chicken Broth to the Pot and put the trivet in.
Add the Breast/Roast to the Pot. Put the lid on and set to sealing. Set the time for 37 min, and allow 30min NPR. (pin will probably drop around 17-18 min in to the NPR, Don’t open the Lid yet.) When the NPR time is up, remove the Turkey and the trivet. At this point, I always check the temp… 165 is the done temp so I look for 155 or higher… so remove the net, cut through the Roast in half and check for doneness. If it isn’t quite there yet, dont Worry…..No need to Pressure up again in fact that is not good for the Roast. Remember that the liquid is almost boiling hot, so put both pieces, flat side down into the Broth, put the Lid on and let it set for a few min. Turn the Pot Off and then back ON to Sauté for about 2 min… (but DONT Forget it☺️) let it barely come to a simmer and turn the Pot Off again and back on to Keep Warm. Prepare to make Gravy in the mean time. Remove the Turkey to a warmed plate and keep Warm.
If you want to make Gravy with the packet, turn the Pot off and onto Sauté Hi, then simply follow directions on the packet. Sometimes I use the Packet and add about 3 Tbsp of Flour, 1/4 c half n half and about 1/4 c water to make the Slurry. Add the Slurry to the hot Broth and stir with a whisk until it thickens well. Let the Gravy boil for a Minute after it thickens to cook thoroughly. *Another way to make a good, more Clear Slurry is to use 1 Tbsp Potato Starch to every cup of Broth. Stir with 1-2 Tbsp Water and Mix into the Broth… this one thickens on contact and doesn’t need to be cooked in. just heat it up enough to bring it back to HOT and serve .
You may want to see my Turkey Pot Pie from these Roasts here .Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven
