Instant Pot Barbecue Turkey

1. Brine turkey breast in cool water and kosher salt for 4 – 6 hours (can also go as long as overnight).

2. To brine, place thawed turkey breast in a large bowl. Set aside.

3. Mix eight cups of cool water with 1/4 cup kosher salt. Stir till dissolved.

4. Pour salt/water mixture over turkey breast until turkey breast is covered. Cover and place in refrigerator until ready to cook.

5. When ready to cook, take turkey breast out of the brine. Discard brine.

6. Pat turkey dry with paper towels and remove and discard skin. Season generously with salt and pepper.

7. Pour apple cider and bullion in the bottom of Instant Pot, place steaming rack inside, and put seasoned turkey breast on top.

8. Lock lid, select the Meat function, and set timer for 45 minutes.

9. Quick release value after the timer beeps and remove the turkey breast from the cooker. Place on a foil-lined cookie sheet and brush barbecue sauce on the meat side of the breast.

10. Broil turkey breast for 5 – 6 minutes (watching carefully to prevent charring). Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.

11. Shred breast after cooking and place on platter. Serve with additional barbecue sauce.