about the recipe
If you are tired of dry turkey breast, this Ninja Foodi Turkey is for you! The Foodi allows you to pressure cook and then air fry right in the inner pot for moist juicy meat and crisp skin every time. This is a festive, flavorful turkey that is as foolproof as can be.
– 4 pound bone-in turkey breast – 1 tablespoon light brown sugar – 1 tablespoon salt – 1 ½ teaspoons smoked paprika – 1 apple quartered – 1 onion quartered – 4 cups turkey or chicken stock divided – ¼ cup butter melted – ¼ cup all-purpose flour or gluten free flour – ⅔ cup apple cider – ½ apple cider vinegar
– In a small bowl, mix together the brown sugar, salt, and smoked paprika.
– Sprinkle the seasoning mixture inside the turkey cavity and over the outside of the bird. – Refrigerate the seasoned bird overnight.
– Place the apple and onion in the cavity of the bird.
– Pour 1 cup of the stock in the bottom of the inner pot of your Ninja Foodi and place the rack on top of it. – Place the turkey on the rack, with the meat side up.
– Close the lid, and set to high pressure. (Make sure the pressure valve is closed.) Cook for 12 to 18 minutes, or about 3 minutes per pound of meat. When the time is up, allow the pressure to release naturally for 5 minutes and then do a quick release
– Brush the turkey with the melted butter. Set the Ninja Foodi to Air Fry, and set the temperature to 375° F. Set the time to 15 minutes. – Close the lid, and cook for 15 minutes, or until the meat is browned. Make sure you check during the last 5 minutes to avoid over browning your meat. – Carefully remove the turkey and the rack from your Foodi. Brush with the remaining butter, and tent with aluminum foil.
– While the turkey rests, whisk together 1 cup of the remaining stock and the flour in the Foodi. Set to high saute and add the remaining stock and the apple cider to the Foodi.
– Boil, whisking often with a silicone whisk, for 10 minutes or until the gravy thickens. Stir in the apple sider vinegar. Season with salt and pepper. Carve the turkey and serve with the gravy.