2 sprigsrosemaryfresh rosemary-removed from stems and finely chopped- about 1 tablespoon chopped
6leavessagefresh sage-removed from stems and finely chopped- about 1 tablespoon chopped
2sprigsthymefresh thyme-removed from stems and finely chopped- about 1 tablespoon chopped
½onionwhite- no need to chop or dice
¼cupall-purpose flourcan substitute with corn starch if desired
Remove bone-in turkey from the packaging. Remove gravy packet (if there is one) and rinse and then dry turkey breast.
Create compound butter by combining the butter, garlic, salt, pepper, rosemary, sage, and thyme in a small bowl. Mix well until evenly combined.
Gently separate the skin from the meat of the turkey breast by carefully inserting your fingers in between the skin and the meat. Be careful not to tear the skin, you don’t want holes in the skin. Insert half of the compound butter in between the skin and the breast.
Use half of the remaining compound butter to cover the outside of the turkey breast. This may be easier to do once you have already placed the turkey breast into the Ninja Foodi air crisping basket.
Insert onion into the cavity of the turkey breast.
Make sure that your insert pan is inside the Ninja Foodi and then pour in the chicken broth.
Place the turkey breast into the crisping basket, make sure the turkey breast is meat side up. Put crisping basket into Ninja Foodi. Put the pressure cooker lid on, make sure the valve is on in the “seal” position, and pressure cook for 3 minutes per pound. Pressure cook for 24 minutes on high for an 8-pound turkey breast. If you are using a smaller turkey breast, adjust pressure cook time accordingly. While 3 minutes per pound does not sound like a lot, remember that the turkey breast will continue to cook while the pressure is releasing and while the turkey breast is air crisping.8 pound-24 minutes-8 quart pot is needed for this size turkey breast7 pound-21 minutes-8 quart pot is needed for this size turkey breast6 pound-18 minutes-6.5 quart pot or larger is needed for this size of turkey breast5 pound-15 minutes-6.5 quart pot or larger is needed for this size of turkey breast4 pound-12 minutes-6.5 quart pot or larger is needed for this size of turkey breastOnce the timer stops, natural release pressure for 15 minutes. After 15 minutes, quick-release remaining pressure. Carefully open the pressure cooker lid. Do not remove the liquid from the pot. This liquid will be used to make the gravy.
Using the remaining compound butter, coat the top of the turkey breast. Close the crisping lid and select air crisp at 400 degrees for 15 minutes. Lift the lid every couple of minutes to check to see how crisp the skin is. It may not take the entire 15 minutes to crisp up. Once the turkey has reached the desired crispness, check the internal temperature of the turkey breast using a digital thermometer. The turkey breast should be 165 degrees Fahrenheit when it has completed cooking. Once the turkey breast is 165 degrees, carefully remove the turkey breast and crisping basket from Ninja Foodi using silicone mits.
To make the gravy, turn the Ninja Foodi on saute. Make a slurry for your gravy by combining ¼ cup flour with ¼ cup water. I like to shake these together in a small mason jar. Slowly pour in the slurry and use a silicone whisk to combine and thicken the gravy. Continue to stir until gravy has reached the desired consistency-about 5 minutes. Using a mesh strainer, strain gravy into a gravy boat.