Ingredients:
- 1 (3 lb) FROZEN boneless turkey roast, (I use the Butterball savory herb all white meat)
- 1 1/4 cup chicken broth
- 4 tablespoons butter, melted
- 2 tablespoons turkey herb rub (herb chicken rubs work great too)
- 1 large onion, quartered
- 4 stalks celery, cut into large pieces
- 5 cloves garlic, crushed
vertical-align: baseline;">a few sprigs fresh herbs: rosemary, sage & thyme
2 (.87 oz) packets turkey gravy mix
Directions:
- Place trivet within the bottom of your instant pot insert. Place frozen turkey roast on trivet.
- Add broth. Pour butter on prime of turkey. Sprinkle with turkey herb rub seasoning.
- Place onion, celery and garlic round the turkey. Place herbs on prime and seal lid and shut vent.
- Cook on manual high for fifty five minutes. enable pressure to unleash naturally (wait for pressure pin to drop in itself before proceeding), concerning ten minutes.
- rigorously open the lid, take away the turkey, place on a platter and canopy with foil or in a very pot with a lid. Strain out remaining herbs and vegetables (with a slotted spoon or a filter looking on your preference).
- Set instant pot to sauté. Add gravy packets and whisk till sleek. bring around an occasional boil, and cook stirring till thickened, concerning five minutes.
- Slice turkey and serve with gravy!
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