• In a bowl, combine the butter and seasonings until smooth.
  6 Tablespoons Butter, 1 1/2 teaspoons Thyme, 1 1/2 teaspoons Sage, 1 1/2 teaspoons Kosher Salt, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Salt
• Gently, without removing the twine, slide your fingers under the skin and lift the skin up a little.
  1 Turkey Breast
• Spread half of the butter mixture under the skin and on the underside of the meat.
• Spread remaining butter over the skin.
• Heat a skillet to medium high heat or push saute on the instant pot. See note*
• Add the turkey, skin side down and cook until golden.
• Repeat on all sides.
• Place a trivet in the instant pot and pour the remaining butter and juices from the saute pan into the instant pot.
• Add the orange juice.
  1/2 Cup Orange Juice
• Add the turkey onto the trivet.
• Place the lid on, making sure the valve is set to seal and cook at high pressure for 30 minutes.
• Allow a natural release for 10-15 minutes and then place the breast under the broiler to brown and crisp again.
• Remove from the oven and tent with foil for up to 10 minutes while you prepare the gravy.

For the Gravy

• Pour the drippings into this gravy separator.
  Drippings from the turkey
• Heat a skillet to medium heat and pour in the drippings, stopping at the fat.
• Whisk together the water and cornstarch.
  1 Tablespoon Corn Starch, 1 Tablespoon Water
• Once the drippings are simmering, add a drizzle of the slurry in (cornstarch mixture) until desired consistency, whisking continuously.
• Remove from heat and serve with turkey and these mashed potatoes.