We used a 4-6 Turkey Breast, bone in
Defrosted or mostly, rinse and pat dry turkey. Add to pot, breast down,
Chicken Stock (about 96 oz)
1 tsp Sage
1 Bay Leaf
1 tsp Crushed Rosemary
1 tsp Thyme
About 1/2-3/4 C Salt
Cover, place in fridge and soak over night up to 24 hours before baking.
Remove from brine and add to Instapot on trivet, breast down. Add 1 C Chicken Stock to the bottom and cook for about 1 hour or until internal reaches 165°
Or bake in oven in roasting pan, partly covered with lid, breast down, for about 2 - 2 1/2 hours
Enjoy!
