4-5 lb. turkey breast, rinsed well and patted dry
1/2 cup sage leaves, minced
1/2 cup unsalted butter, softened
3 tsp. kosher salt
1 tsp. black pepper
6 cloves garlic, minced
2 cups apple cider
1 Tbs. honey
In a small bowl, combine sage, butter, salt, pepper, and garlic. Using your fingers, gently separate the skin of the turkey breast from the meat, taking care not to tear the skin; spread the prepared butter mixture over the meat beneath the skin.
Combine cider with the honey in the Instant Pot, then add the trivet into the bottom of the pot. Using a long, wide foil sling, lower the prepared turkey breast onto the trivet, breast side up; fold the ends of the foil sling down on top of the turkey breast.
Lock the Instant Pot lid into place and choose high pressure setting for 30 minutes, bringing the pot to full pressure. When timer sounds, let the pressure in the Instant Pot naturally release on its own until all pressure is removed from the Instant Pot.
Unlock the Instant Pot lid and use the foil sling to carefully lift the turkey breast from pot. Use the sauté setting on the Instant Pot to simmer cider mixture in the pot until reduced by half and slightly thickened.
Meanwhile, slice the turkey breast into slices and served slathered in cider sauce.
Let’s Get Cookin’,
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