Ingredients

The following ingredients have 4 Servings
  • 3 pounds turkey breast ((boneless, skin on, thawed))
  • 1 tbsp olive oil
  • 1 garlic clove ((minced))
  • ⅛ tsp ground mustard
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • 1 tsp paprika
  • ½ tsp salt (about ¾ tsp coarse kosher salt) ((or use more according to your liking))
  • ¼ tsp pepper
  • 1 medium onion ((sliced) )
  • 6 tbsp unsalted butter ((divided))
  • ½ cup dry white wine ((Or skip this and use regular broth instead) )
  • 1 cup broth (chicken or turkey broth) ((divided))
  • 1 sprig rosemary
  • 1 sprig thyme
  • 4 small sage leaves
  • 4 tbsp all-purpose flour
  • a small amount of canola oil or cooking spray ((for crisping the skin))
  • salt and pepper ((to taste) )

Instruction

  • Combine the Dry Rub: In a small bowl, combine the garlic, sage, thyme, rosemary, mustard, paprika, salt, pepper, and olive oil to make a seasoning paste.
  • Rub the turkey breast with the dry rub and spread it evenly under the skin. Set aside.
  • Select SEAR/SAUTÉ, when it's hot, melt 2 tbsp of butter. Add onion and cook just until tender. Add ½ cup of white wine, ½ cup of broth, and herbs (rosemary sprig, thyme sprig, sage leaves). Press "Keep Warm".
  • Place the trivet (or Cook & Crisp™ Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
  • Select "Manual" and set time to 20 minutes. When the cooking process is completed, allow pressure to natural release for 15 minutes.