Steamed & Crisped Turkey Breast in the Ninja Foodi ~ 1 Fail & a Win!

If you are thinking about using Steam/Crisp on your NEW Foodi with the SmartLid for a BONELESS turkey breast, you might reconsider after watching this video. It was the WORST boneless turkey breast I have ever made. In this video, I talk about where I think I went wrong and how I switched functions and made a delicious Steamed and then Crisped Boneless Turkey Breast. I also found that there are some differences when using the 6.5 qt older models of the Ninja Foodi and the New OL series with SmartLid. 👇👇👇 Recipe Link & Details Below👇👇👇

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You can find the written recipe on The Salted Pepper website: Coming Soon

The instructions below are for a BONELESS turkey breast with the skin on. If you want to make a bone-in turkey breast, here is the recipe I use: https://thesaltedpepper.com/ninja-foo...
If you have the sous vide function and want to try that out, here is my recipe: https://thesaltedpepper.com/sous-vide...

Since it's the day before Thanksgiving and I'm not sure if I will get the website post written in time, I wanted to share the details of what I did.

This recipe is for a 2.5 pound boneless turkey breast with the skin on. These are the ones that usually come with a gravy packet and are vacuum sealed in a roundish bag. They say 3 pound turkey breast, but really are only 2.2 to 2.5 pounds because they include the weight of the gravy packet. Isn’t that something? LOL

The colder your turkey is, the longer it will take to cook. I bring mine out of the fridge about 60-90 minutes before cooking.

In any of the older Ninja Foodi models with 2 lids, here are my recommendations.

Put 2-3 cups of liquid in the inner pot. Season the turkey however you like and place on the rack in the low position. Put the pressure lid on and turn the valve to VENT. Select steam and steam for 25-30 minutes. You want the internal temp to be around 145-150F after steaming.

Don’t worry about dumping the liquid or anything, simply remove the pressure lid and put down the crisping lid and select air fry on 400F/200C for 15 minutes or until the internal temp is around 155-165F, depending on your personal comfort level. I usually remove mine between 155-160F because I know it will reach 165F during the resting time. Let rest 10 minutes and make sure the internal temp reaches 165F.

With the new steam and crisp function (the new model with SmartLid), it was a little different.

First of all, don’t use steam&crisp the combined function unless you want to experiment and risk a dry turkey breast like I ended up with. With practice, this might be a viable option, but I never recommend practicing on the day of the holiday.

Place 2-3 cups of liquid in the inner pot. Season and put the turkey breast on the rack in the low position. Select steam and steam for 30-40 minutes or until the internal temp reaches 145-150F. This took longer than in the two lid models.
Then switch to air fry and air fry on 400F/200C for 15 minutes or until the internal temp reaches at least 155-160F. I usually remove mine between 155-160F because I know it will reach 165F during the resting time. Let rest 10 minutes and make sure the internal temp reaches 165F.


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