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    Lemon Thyme Turkey Breast

    Source of Recipe

    Based on a recipe from

    Recipe Introduction

    I did this for Thanksgiving in 2021 when it was just the three of us. It was very good, but you need to be careful when you are rolling the turkey breast – you don’t want to roll the skin up inside when you roll it. Loosen the skin and wrap it around the outside – otherwise you get flabby skin inside the roll. I chose to crisp up the skin under the broiler and that worked very well.

    Recipe Link:

    List of Ingredients

    1 tbsp extra-virgin olive oil
    2 tbsp unsalted butter, softened
    5-6 lb. turkey breast, boned and tied (tie after seasoning)
    1 t. dried thyme
    zest of 2 lemons
    3 garlic cloves, grated
    1 tsp salt
    3/4 tsp fresh black pepper
    1 cup of water


    Rub the olive oil and the butter onto the turkey breast, including under the skin. Mix the thyme, lemon zest, garlic, salt, and pepper in a small bowl and rub into the turkey, including under the skin. Roll and tie the breast.

    Pour the water into the IP and place the trivet/rack inside. Put the tied and seasoned breast on the trivet.

    Pressure cook on HIGH for 5-6 minutes per pound and quick release the pressure as soon as the time is up. If you are choosing to crisp up the skin under the broiler when done, heat it now.

    Line a baking sheet with foil and place the turkey on the foil. Put under the broiler and broil until the skin is browned and crisp. Let it rest for 10 minutes before carving.

    Serves 6.




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