How to make a Turkey Breast in the Ninja Foodi ~ Pressure Cooked & Air Crisped
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- Опубликовано: 6 окт 2024
- Making a Turkey Breast in the Ninja Foodi is not only EASY, it's QUICK! If you want to make a perfectly cooked bone-in, skin-on turkey breast, make sure watch this video so you cook it perfectly the first time! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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Really appreciate your honesty! Pressure cooking is very much a trial and error process, and unlike some other RUclipsrs, I love how committed you are to finding the perfect timing for every recipe!
Thank you!
This way we can learn from her mistakes and reap the benefits of her successes.
This way we can learn from her mistakes and benefit from her successes.
Trial and error is a good way to describe it. My first whole chicken in my Ninja Foodi pressure cooker was a disaster. I misread the instructions and incorrectly calculated the time/weight, and I way over-cooked it. I ended up using most of it for chicken soup. The next chicken was perfect. I love my Ninja Foodi. I bought it after my oven died, and I was amazed at all its uses. I still need an oven for bread, pizza, and biscuits, but I do most everything else in the Foodi.
I agree. The honesty is refreshing and helps us know what to do and what not. I’m going to tweak this a bit and report back!
I so love you...
Here we are 3 years later and I'm watching your videos again to make sure my food is perfect.
Thank you!
Love turkey!
What I love about you is your honest about the cooking and that's how we find the right way don't change we all keep following u guidelines, TERRYBLUENOSE WEST YORKSHIRE ENGLAND
i made this turkey, thank you so so much for all the instructions, it taste delicious, im very happy, thank you so much.
I love your videos. You have taught me so much especially about my ninja foodie. You are my go to when I’m looking for ninja recipes. Thank you so much for taking the time to make these videos.
Followed your instructions and did a 7 pounder. Didn't have the veggies but did well with spices. Came out great. TY
I'm so glad!
I followed your recipe exactly and cant believe it was fully cooked in only 14 minutes. I'm so glad I found your video because if I would have followed other directions it would have been overdone. It was so juicy and delicious. Looking forward to watching your other videos.
That's great! I was shocked at fast the turkey cooked!
Really enjoy you! You're easy to follow. Pleasant to listen to.
You have been teaching me everything about cooking with the ninja foodie. Thank you
I'm so glad!
Thanks for the info my hubby brought it for christmas so I will be using it for dinner.
Merry Christmas and congrats on the Foodi!
I made roasted potatoes with my chicken! It was fantastic. Season generously! Good stuff!
Sounds great!
Always enjoy your recipes and all your instructions and helpful info! Thanks Salted Pepper!👍😄 Can’t wait to try this one!
Glad you like them!
Exactly a great video. You call for a couple changes and that is cooking. Thank you as I enjoy and learn from your site
Thank you for understanding that! So many people think I need to be spot on 100% of the time and that just isn't the way cooking works!
I can't wait to make this I love Turkey ❤️ thank you for such a great video. You are so sweet!
Thanks so much!
Love this! I got a foodi a couple years ago and I don’t use it as much as I should but I’m trying to change that. My daughter is getting hooked on using the air fryer on it.
I hope you start using it more!
Wow. Sorry I fell asleep and missed the live chat. Thanksgiving turkey was the first big meal I did in my Foodi last year. And you are absolutely right. I overcooked it to disappointment. Reduce time, reduce time, reduce time, just like you said. I just did a frugal turkey dinner Friday, and it came out much better. I did two turkey legs sous vide from frozen. 150 degrees water for five hours. Then I stripped the meat into a baking dish and put box stuffing over top (I know it’s a sin. Stop it!). I mixed some frozen veggies called Season Mix from Walmart into the stuffing with some frozen peas and carrots. Then I baked this 15 minutes in the Foodi on the default bake temp and time. I took this out as soon as it beeped and straight into the microwave just to keep it from getting cold. I immediately dropped biscuits into the hot Foodi for 12 minutes on the a Bake temp again. I made gravy by pouring the drippings from the sous vide bag into a can of gravy (I’ll do confession next week) and warmed that in the microwave after taking the turkey and stuffing out. The turkey was still hot enough to serve with the hot gravy, and the biscuits were hot enough to melt butter. Besides the 5 hours of sous vide, this took 45 minutes tops, and Mom didn’t know the stuffing or gravy were canned. Great video. I have no questions. I think a few people may be doing Thanksgiving on a matchbox scale like me, and perhaps that is a topic to consider in the future.
I just love reading your comments, they always make me smile! I have several recipes coming out that can be made in small servings for sure, so stay tuned. I just finished testing a really easy bread stuffing. It's basic, but everyone can add to it what they want. THROW THE BOX AWAY! LOL LOL I'm just kidding with you!
Just purchased this. Thank you for this video! I've learned a lot about using this!
Glad it was helpful!
Hey girl yum yum you are the queen of cooking, baa hum bug on Martha!
Thank you so much!
I cannot agree more! The Salted Pepper is my go to Channel! Keep those great recipes coming!
Your recipes are the best ever!
Explaining very 😊 well, by the way you have a beautiful hands!!!
Thank you thank you thank you this is just what I've been waiting for I'm glad you mentioned about chicken breast taking longer when I cook bone in breasts it usually takes about 12 or 13 min so I probably would have over cooked my turkey breast your awesome
I really wish I knew why chicken takes longer. I'll have to research it.
Oh my I am doing thevturkey this way for our Canadian Thanksgiving this weekend. Thank you so much 💓
Enjoy and Happy Thanksgiving!
I'm doing the breast for the first time this year. Sadly I got one 9 pound and far to big in my Ninja 6.5 quart. Next time I will get a smaller one. Thank you for all your exiting recipes..have a wonderful thanksgiving in the year 2022..
Fantastic thank you. Just used my foodi for the first time making turkey for New Year's Eve dinner. 💞💞
YAY! Happy New Year!
Happy New Year to you all. Wishing you peace, blessing & happiness throughout 2020. Thank you again. Love your videos! Thank you for sharing 🍀 💞
Ok Louise made it again today (1 year later, man time fly's) , Just the wife and I, 8lb Turkey breast in the Ninja Foodi XL deluxe, it came out off the hook amazing!! (this time trimmed out the rib cage) boy sure made crisping it up nice so much easier!! Your the Best!!!! oh the butter compound A++++++++
I'm so glad you enjoyed it!
You are legit and it’s helpful when I’m in the kitchen myself. Instead of getting upset, I’m learning to make adjustments.
Doing my breasts tomorrow and I’m excited to try your recipe and tips.
so glad I found you!!! - you have definitely saved my bacon - it's chrismas lunchtime and I have not cooked dinner yet - doing this right now!!! Alison (London, UK)...xxxx
I hope you love it!
@@TheSaltedPepper OMG - best turkey EVER! pressure cooked for 10 mins....ended up staying in the Ninja for 1.5 hrs whilst rest cooked - then did 20 mins crisp - perfect xxx
Thank you for showing how to pressure cook - been a bit nervous about doing it. I watched your pressure cook test first. Happy Thanksgiving!
Just the 3 of us this year and I bought a breast, Came on to look for a how to video. I was so excited that yours was the first video to pop up. Now I can cook my turkey with confidence.. Thank you so much for the tutorial. Happy Turkey Day !!
Happy Thanksgiving! I'm feeling the pressure, I hope I don't let you down. Always remember that there are so many variables in cooking, but you can always fix underdone and you can't fix overdone. I hope your turkey turns out amazing and I'm always here if you have questions!
I roasted a small turkey breast for dinner tonight. I could not have asked for a better cooked breast. It was done to perfection. I kept turning it every 10 minutes or so, and I think I ROASTED it for approx. 30 minutes all told. I kept spraying it with olive oil and had put tons of nice spices all over it before so it was crispy and just absolutely delicious. While it was sitting under a foil tent, I AIR FRIED my homemade fries. I had made a gravy beforehand and so we had hot turkey sandwiches with homemade fries. Delicious. My husband was over the moon for it all.
That sounds delicious!
Used your recipe for our Christmas Turkey breast today. PERFECT!!
I am so happy to hear this! Happy Holidays!
I made my breast yesterday and brined it, I was able to fit it in my instant pot so while it was PC I could bake my stuffing, AF my fingerling potatoes and then AF the turkey. OMG, it was delicious. I didn't use your recipes (sorry) but thank you for providing the guidelines. And one of the best parts was there was so little dishes to clean, when i cook with the oven there is so may things left in the sink, not this time. All i had left besides our plates was the fryer basket, the silicone sling (thank you for that too) and a SS trivet and the IP and Ninja, both really easy to clean (there are only 2 of us, but still even then in the oven I'd have a greasy pan, a pan for gravy, a pan for stuffing, a pan for veggies and potatoes. [The stuffing is in the pan I baked it in] but I was able to cook my veggies with the stuffing, and make the gravy in the foodi very last). WOW, what a wonderful, easy day it was and OH so moist and tender, crispy skin and flavorful (I bought a brining kit on Amazon by Fire and flavor,used half of it so I can make another breast for Christmas). Thanks! Hope your day was as wonderful..oh and I PC the breast 6.5 lb for 8 mins with a 15 NR, was perfect
YAY! I'm so glad everything worked out great!
Amazing.
Thanks!
Excellent love it
Thank you!
Thanks to you Louise I successfully cooked and crisped a six pound turkey breast in the Ninja Foodi this evening! I wouldn’t know how to otherwise!
I saw your pictures and it looked fantastic!
Gracias!! For sharing
You are most welcome!
Thank you for this. I always do ham for Christmas, but I have a relative coming who cannot eat red meat (medical reasons). I plan to do the ham in the oven and then was looking for instructions on doing the turkey in my Foodi. This looks delicious.
Thank you and I hope you enjoy your Holiday!
Hi!! I just wanted to jump on and say THANK YOU for this awesome recipe! Yesterday (Thanksgiving 2020) was the first time I ever made Thanksgiving dinner (especially the Turkey!) because of COVID we decided to stay home so if we wanted dinner, it was up to me! Not going to lie, I was a bit intimidated to prepare a turkey, the last thing I want to do is ruin such as beautiful turkey who's life was sacrificed for me. I watched this video and the other video you referenced (the whole turkey one) at least a dozen times so that I could plan and prepare for all of my ingredients. I actually did a combination of both videos: I did a 6.37lb turkey breast (skin on) and used your brine (also made in the ninja foodi) for about 17 hours. Stuffed the turkey with the same ingredients and did a dry rub with salt, pepper, and a little garlic powder. I have the 8.5qt Foodi, so I had no issues getting my turkey breast in the pot with the low sitting rack (though I think it would have been a very tight fit if it was a whole bird. I did an 8 minute pressure cook, coming out to an internal temperature of 160deg F (I wanted to try to shoot for 155deg F because of it needing a little wiggle room for the tendercrisping). After the natural release, I took the turkey out and let it stand for about 20min on a rack. I had a hard time getting the compound butter under the skin (my turkey's skin was so delicate and kept tearing), so I tried to get as much as I could under but I think I ended up putting about half of the butter on top of the skin (I mixed just a little bit of olive oil in the butter to help protect the exposed areas of meat where the skin had torn. I did the tendercrisp for about 13 minutes, turning the turkey about 180deg about half way. I found that I still had some inconsistencies in the tendercrisping, as did you, but I chalked this up to unevenness with the butter application. Lastly, after the tendercrisping, I temped at 174deg F (a little over done), but decided to let the turkey set for 30 minutes before carving. I was a little worried about the turkey turning out dry, but let me tell you, this was the absolute softest, juiciest, most delicious turkey I've ever made and coming from someone that DOES NOT COOK, I was absolutely impressed and overjoyed that I did it myself! My only regret was not being able to invite friends and family over to enjoy, it was SOOOO good! And for that, I had to get on here and type out this long message and simply put THANK YOU! Thank you for this amazing recipe, thank you for giving me the tools/ingredients/education/confidence to make this awesome turkey, and thank you for making our lonely Thanksgiving away from family delicious!! I cannot wait to eat the left overs! Oh, and check out more of your videos of course!
Wow, thank you so much for sharing that with me. I'm not going to lie, I'm sitting here crying because this is the BEST compliment and thank you I could ever receive. Making a difference in people's lives is my only goal. Thank you for taking the time to write a comment!
Omg girl! Don’t cry! You’ll make me cry! You are a treasure and you have some amazing talents! I hope to learn more from you and your videos! Thank you so much for all that you do! ❤️❤️❤️
I just found your channel yesterday. Hubby and I bought the 6.5 qt ninja foodi tendercrisp for our 28th wedding anniversary a few days before Thanksgiving. We haven’t unboxed it yet but plan to once things settle down from the holiday. I am loving your videos. I love your channel! You do such a great job on all your videos. I do Keto so plan to find a lot of recipes to cook in our new NFT! Thanks for sharing.
Congrats on the Foodi and Happy Anniversary! I will be having some keto friendly recipes in January. I have to get through the holiday recipes first!
Thanks so much! That will be awesome! I will be looking for them.
Love your recipes and channel. What about slow cooking turkey breast?
So this Thanksgiving it's just my dad and I and I was super nervous about just making the turkey breast. So I got the ninja foodie after watching your video and followed your instructions. I'm super excited to tell you it turned out beautifully. It had so much flavor, it was wonderful. It's also my dads 86th birthday. Just wanted to thank you for sharing this with all of us....you rock!! Happy Thanksgiving!!
Thank you so much and please wish your dad a Happy Birthday from me! Happy Thanksgiving!
I love my big chef's knife, but a narrow-bladed boning knife is great for following the bone contours if the meat does not peel off of the bone.
I agree. I have one and I'm not sure why I didn't grab it.
Sincera, gracias.....lesrning English with my passion. Cook
Thank you!
Mmmmmm...I hope we see the turkey soup...that’s my favorite...we would take a 4 hour Sunday drive to go to Hart’s Turkey Farm Restaurant, in Meredith, NH, for lunch...Turkey soup and sandwiches, then drive 4 hrs back home.😋
I'm pretty sure you'll be seeing turkey soup!
Looks good.
Thanks!
Weird RUclips recommended but good video
Thank you. Can't wait to try this.
I hope you love it!
Hello! I did your whole turkey recipe and it was amazing! I want to to do this recipe for Christmas but wanted to use the same brine and rub from your last video, was wondering how I would do the rub? Do I pressure cook it with the rub and then more for air crisp?
I would brine it and then rub, PC and save some of the rub for after PC to air crisp with. Basically, exactly what you said. LOL
Happy Thanksgiving! This is an older video, but I read this recipe on your website after searching for a Foodi turkey breast recipe with the video link. I recognized you from other videos that were helpful, so you got a sub! I may exit this post once the turkey is done.
Happy Thanksgiving and I hope your turkey was amazing!
@@TheSaltedPepper thanks, you too! It was super easy. I had to add about 5 mins to the air fryer because I had some slight pink when I cut the breasts off the bone (I'm away from home so no meat thermometer), but it came out great. As you mentioned, a brine would have made it perfect.
Gotta get me one of those turkey breasts to try. Love turkey sandwiches with the leftovers.
I do too! Jeff and I just had a turkey sandwich with cranberry butter, it was so good!
Try the dry brine method. Pat the breast dry, season it liberally over and under the skin with your favorites, stick it in the fridge for 8-24 hrs on a rack to dry out, continue with the cooking process. The salt helps dry out the skin but penetrates the meat. The longer in the fridge the better. If the skin rips when trying to apply the rub, use toothpicks to pin it back in place. The skin crisps up faster in the air fryer so that’s less time under the heat, less time under the heat means the chance you overcook it lessens. Crispy skin, moist meat, flavor abound. Win, win, win.
You know I do that with beef all the time, I'm not sure why I've never tried that with turkey before. I'll give it a try and thanks for the suggestion!
@@TheSaltedPepper Please let us know how that works for you.
You should tell people to like and subscribe 30k views and only 650 likes really great video. I love the ninja and this helped me cook my first turkey breast. for sure i'll subscribe for more ninja stuff
So it's Christmas at your place this year , 😊😊😊...it all looks so yummy ...xx
Are you kidding, I haven't even started with the Christmas recipes! Bring on the candy, cakes, pies, and hams! I love cooking!
At least 3 lb of a turkey breast bone in is bone. I just checked Butterball boneless turkey breasts on the Walmart site and they are 3 lb of pure meat for less than $10 Frozen. I will be picking up two of them but I need to find how to do it in the foodi as my ninja foodi just arrived today! Woot woot!
Congratulations on your Foodi, I hope you enjoy it!
Can’t wait to try this! You said you don’t want to add the oranges into the broth because the pith would make it bitter under pressure but when do you take it out?
Delicious 😋
looks delicious
Thank you!
I found by putting the turkey breast while still frozen under pressure for 50 minutes works best. And it stays moist and tender.
I'll have to try that!
Going to try this tonight. Was yours a bone in and apx how much did it weigh? Did you do natural pressure relief, or fast, and for how long? Thanks.
@@1965cyclone39 My turkey breast was 6 pounds bone in frozen. Followed by 15 minutes natural release then manual.
That looks delicious I'm going to make this for thanksgiving for sandwiches because I never have enough left over white meat .
Jeff and I just had turkey sandwiches for lunch! That is my favorite part of the leftovers for sure!
This is awesome!...I can’t find the recipe, I looked I the description & clicked on everything clickable but didn’t find it...
thesaltedpepper.com/ninja-foodi-turkey-breast/
I'm not sure how I missed that, but thank you for letting me know! I've updated the description with the link.
@@TheSaltedPepper I get your blog in Bloglovin so I saved the recipe there...
Planning to try this method soon. I'm curious if applying the compound butter rub before pressure cooking would really impact the results much? Thanks for sharing the video!
I think the butter would simply steam off if applied before pressure cooking.
What about injecting it with butter and chicken broth before pressure cooking?
Tried this tonight after brining the breast. Came out great!
I'm so glad you enjoyed it!
The season is upon us, dear Louise! I'm not sure you were totes happy with either of these (though I'm sure your modifications would help). I look forward to what's to come in the next few weeks on the Great Ninja Turkey Challenge. xoxo
I'm not sure I'll be doing another turkey this year.
Love its!!!!!!!!
Thank you!
You must have been reading my mind. After watching the whole turkey video, I was wondering how to cook a turkey breast. Looks fabulous as always.
I hope you love your turkey breast!
Thank you so much, you really are good at what you do! You are so encouraging and make it fun! :o)
Thank you so much!
Hi again Do you have a step by step video for making bone broth?
I will soon!
@@TheSaltedPepper I was wondering the same thing. :-)
If too dry, you can always add some broth to it. I’ll be doing a little breast for dinner. Will let you know. Looks awesome. Thanks for all your hard work. It’s so appreciated. Xo
So I did cook the turkey breast, a fairly small one. Of course when I came to cook it, I couldn’t find your video so I did it from memory. I couldn’t stuff mine, cuz it was only one side of the turkey breast, not the whole one. I pressure cooked it for 10 minutes then another 5 I believe as it wasn’t cooked enough. I don’t think I P/C it enough. Then I also air fried it for a while, but it didn’t darken, but it was nice crisp, just not dark. I sliced it sideways afterwards, and it was so juicy and tasty. My husband loved it. I added a few tbsps of. The broth on it so keep it juicy. I also did let it sit in ice water with salt in it for an hour before cooking it. It was so tasty. Thank you so much.
So glad you and your husband liked it!
I love your channel and spontaneous personality but what I love the most is your hygiene standards. Nothing turns me off faster than the lack of hygiene of a lot of RUclipsrs and everyday people. Cleanliness is the first and most important part of cooking. I mean it, at least for me.
Congratulations, blessings and good vibes!
NAMASTE
Thank you so much!
Hi how would you do this in ninja foodi max ? Same or would you use steam crisp?
im going to follow your directions for my little 4lb turkey breast. i watched an IP video that said 20min a lb for PC. I just don't believe it. ill try yours first. wish me luck......
Is yours bone-in or boneless? Just an FYI, I've had some feedback that organic turkeys take a little longer to cook. 20 minutes a pound for turkey is quite a lot no matter what type of turkey you have, so I definitely would not follow that suggestion.
Very informative I like your videos a lot.
I’m confused about roast/bake option, do we use the basket or the tray?
Can we do roast for the turkey breast instead of pressure cooking?
I'm not sure what you mean by tray, but of course you can roast the turkey and skip the pressure cooking. I would cook on a lower temp and then increase to crisp the skin.
@@TheSaltedPepper I’m sorry I mean the rack.
And thanks for the reply. And btw yesterday I made your burger recipe and it was amazing. Thanks lot. It made a big difference to sprinkle the salt after shaping the burgers not before.
When you cut the rib cage do the bones splinter on the board? I'm worried I'd end up with little pieces of bones? I'm so excited to try this recipe for our small Thanksgiving going to check out your other videos for sides next tysm
How did the metal rack turn into a silicone rack lol looks delicious btw
Magic! LOL LOL
Wonderful reply I love your videos just got my ninja foodi 8 quart 10 in one has the buttons can’t wait to try one of your recipes Your videos are what inspired me to buy it btw
Could I use lemon wedges instead of orange wedges inside the turkey cavity?
Yep!
I think the problem may be leaving the Turkey in and letting it natural release. During this time, the heat is still trapped and is still cooking the Turkey. You left it in a little longer this time which is why it was more done than expected. I would suggest trying to quick release for a more accurate cooking time.
xgoldenxchildx you don’t want to quick release a lean meat or really most meats if they are above the liquid. The change in pressure pulls moisture out and dries them out. I do agree that the extra few minutes I let it natural release was part of the problem, but that is going to happen to many people and I try to build in a margin of error with my recipes. Since we will finish cooking the turkey breast using air crisp, it’s better to reduce the pressure cook time to avoid overcooking.
Where is a link to the recipe that can be printed out?
In the video description
Hi. Does anyone have suggestions for doing a 6 pound, bone-in, turkey breast in the Ninja Foodi OL710? I'd guess that Steam&Crisp would be the way to go but as for the time and temperature, I'm lost. Thanks!
UPDATE: Thanks anyway but it came out terrific with following procedure:
Salted the 6 pounder and placed in a silicon sling ( wouldn't fit in the basket). Steam&Crisp, pre-set for poultry, temperature probe in the bird, turkey broth in pot with veggies, spices, etc. When temp got to 110°F, rotated bird to other side. Allowed to finish pre-set cycle at 170°F. Fantastic!
Put rashes of bacon on top to keep it moist
Great idea!
I just bought the 6,5 qt Foodi and was wondering why using the pressure cooking function and not the bake/roast function?
My family likes a lot of gravy. Could I use 2 cups of broth instead. As always, a great video.
If you add more broth in the beginning, your time to pressure will be more and you will have to decrease your total cook time to adjust for that. This made about 3-4 cups of gravy. You can add more broth before you make the gravy, but you also need to add more fat, (unless your broth is homemade and has plenty) butter would work.
@@TheSaltedPepper Thank you
Love the foodie and really love your cooking channel ,but just followed cooking the turkey breast exactly as you described and came out under cooked. I had just under 7nlb. Turkey steamed for 10 mins. Natural release 15. Then air crisp for 14 mins and came out at 150 final temp. Just wondering are there differences in cooking times one ninja to another? Did salvage turkey but was surprised by temp after cooking times
Did you mean to say steamed or PC'd? If you steamed it, that is the reason. If you PC'd it, then I'd be curious if you used an organic turkey or one without bones. I have gotten feedback that organic turkeys take longer to cook. Boneless turkey breasts definitely take longer. I never worry about undercooking poultry because you can finish cooking it to the correct temp with the TenderCrisp lid. Overcooking isn't reversible. I'm glad you got it cooked all the way.
You mentioned making the gravy in the Foodie instead of in the Hot/Cold blender. How would we do that?
same way, heat the stock and sprinkle on some flour. Whisk with a nylon whisk until incorporated. Repeat until it is thick enough. Keep the heat on medium.
@@TheSaltedPepper I have found the best method for gravey in the foodi is to sift the flour in. It helps with the flour lumps. Though you still want to do a small amount at a time.
7
What about injecting it with butter and chicken broth before pressure cooking?
Liquid smoke for any meat you want to get a hint of smoke flavor? Your thoughts?
Thank you!
I've tried that with ribs by putting quite a bit of liquid smoke in the water and I don't really think it came through. Some people say they apply it to the meat directly, but I'm not sure how that works since I haven't tried it.
Sweet. Thank you.
Hi Louise I love my ninja foodie for so many reasons. One of those reasons is Im physically challenged have been in a wheelchair all my life. So the ninja foodie makes cooking so much easier. I wanted to let you know that I cooked a Turkey breast in my ninja foodie 5 quart using your seasoning blend delicious and suggestions suggestions of 8 minutes under pressure and 13 minutes air crispy it turned out fantastic had to turn it a few times within the 13 minute time frame to get all sides crispy and Brown but it was moist and delicious. Thanks again and I hope you had a happy Thanksgiving. I also had another question I recently watched your latest video with the chocolate covered cherries and I love chocolate covered cherries also reminds me of my grandmother. I was wondering if you had any ideas for ways to make chocolate covered oranges or would be willing to make a video if you do best wishes melvena
Thank you so much! Chocolate covered oranges sound interesting, but probably a little difficult to do. I'll have to think on it.
Happy Thanksgiving Louise! My wife picked up an 8 lb bone-in turkey breast we have the ninja foodi Deluxe 8 quart. Do you recommend 16 minutes under pressure? I'll be using that silicone sling that you used in your video clicked on the link that you recommend 😉 I plan on crisp it up as well! Plan on cooking yet tomorrow night. If you can't respond in time no problem at all. Happy Thanksgiving to you and yours and God bless
Happy Thanksgiving! I have all my recommendations written in this post: thesaltedpepper.com/ninja-foodi-turkey-breast/ Depending on brand of turkey (that seems to make a difference, too) I think 16 minutes might be a little long if you plan on air frying it at the end. It's always better to undercook, even if you have to back under pressure or use steam to finish it.
Thank you so much I appreciate your quick reply you're the best somehow I miss that link I apologize you take care
Thank you for your videos! Question: Does the outside of the foodi get hot when it's cooking?
The older models don't, but the newest one does get warm to the touch.
Mine is new from this year 2021, and it does not get hot or warm on the outside at all. Of course when opened up though then it’s quite hot. I have to say, that the heat is so hot inside that when I open up the lid to check on it, it starts the alarm in the next room. So now, I close that door in case, cuz it’s so annoying.
I can't seem to find your video on brining unless you haven't video record one yet.
ruclips.net/video/IPkgYDAQVqE/видео.html
Where did you get the sling from?
It's in my amazon store: amazon.com/shop/thesaltedpepper under Ninja Foodi Accessories
@@TheSaltedPepper I've had a look and can't find the sling in accessories or any other category?
When would be the best stage to inject the turkey breast?
I have never injected a turkey believe it or not, but I think you do it a few minutes before cooking. I'm not sure though.
Hmmmm....Foodie trial and error. I did a 6lb bone in breast for 8 minutes under pressure, 15 minute natural release and air crisped for 15 minutes. Still only at 140 degrees. Changed to roast for 10 more minutes and still only at 150. I will try 10 minutes under pressure next time. Looked nice and golden but still under done.
I'm so glad you shared this with me! I wonder if the brand has anything to do with different cook times? Maybe mine had more bone weight. I'm going to get another turkey breast and try it again. Chicken has been that way for me, hard to get the right timing even when the weight is the same.
Ok, so I’m going for broke here! I have an outpatient procedure on my back Wednesday, so not being big turkey eaters, we decided to just ‘wing it’ Thursday and try it or trash so to speak. I have a 5.5 lb bone in skin on turkey breast. ( It’s just me & Tony, the hubs, and all the other small breasts were gone, leaving just the 14 lb & up left which were too big for the 2 us) Anyways, using your formula, 5.5 x 2= 11 mins -4 =7 mins PC time?! What!?😬😳 Then I plan to AC the skin. I used a simple dry rub of salt onion and garlic powder, pepper, paprika, some thyme crushed thyme leaves and a bay leaf. Honestly, I was gonna do the wet brine from the Pioneer Woman, but I could swear I saw a recipe for a dry brine when going thru her recipe and damn if I can find it. Glad I printed the recipe out when I saw it the first time! 👍🏻 So my turkey is dry brining right now as the recipe says it’s fine for several days. The last day the turkey should not be covered for a crispier skin, so I’ll leave it open Wednesday.
So, 7 minutes PC? And a NR…. I understand the come to pressure time is also cook time…maybe another 7-10 minutes, and maybe 15 minutes of AC time…but still, let’s say 7 minutes to come to pressure, 7 mins PC, 15 AC=29 min of actual cook time? 🤯😃 😬 The only comfort I keep hearing is you saying better to undercook because you can’t ‘uncork’ something! 😁
this is a two year old video, so maybe you have heard about this by now, but if u place the liguid in first (no turkey yet) and activate the searing mode, you can get the water up to boiling. THEN add your meat and pressure cook. this drops the time to get to pressure to just a few minutes. This doesn't really save total time so much as keep the heat from the bottom of the foodi cooking that part of the meat before the steam starts. your meal WILL start cooking even as the pressure cooker is heating to the steam temp.
Yes, you can do that, but the time it takes to build pressure is cook time and that can lead to undercooked food in some instances. All of my recipes use room temp or cold liquid to start and the timing is based on average time to pressure.
I cant find the video for the gravy/drippings! 😢
I made a nice 6lb. turkey breast today for Thanksgiving following all these instructions and used the butter compound. However part of it I was trying to use from memory and I had my bf cut the rib cage off before it was pressure cooked, then I didn't have much of a cavity for the veggies and oranges. It turned out great though, I pc'd it for 7 minutes. I do have a couple of questions. When I just let it natural release is the WARM feature supposed to be on? If I let the timer go to 10 minutes, I noticed the valve still wasn't decompressed and I couldn't open the lid so after the 10 minutes I did turn the knob to Vent. Not sure if this is the correct way to do this after a NR or not. Also can you say where you got that nice cutting board please Louise? Thank You so much for all your great videos. Hope you and your family had a wonderful THANKSGIVING!
That is fine that the keep warm is on, it won't do anything in the short time of natural release. Yes, you do turn the valve to vent after a timed natural release. If a recipe says full natural release, you just wait until the red button goes down on its own. Happy Thanksgiving!
You should’ve put the butter with the Rub into the microwave for 10 seconds the butter would’ve been soft and it would’ve been easier for you to put the rub on
Could the butter be replaced with olive oil?
I don't see why not.
Is there a link to a written recipe?
all my written recipes are on my website and the links are in the video description (unless I forgot to put it in) here is the link: thesaltedpepper.com/ninja-foodi-turkey-breast/