Thaw and rinse your turkey. Pat dry with paper towels.
Mix the salt and pepper together in a small bowl. Sprinkle the seasoning over the skin and pat it in. Also sprinkle some of the seasoning into the turkey cavity.
Place ½ carrot, 1 stalk of celery, ½ onion, 2 garlic cloves, 3 sprigs of rosemary, 4 stems of thyme, and 2 orange wedges into the cavity. Depending on the size of your turkey breast, you may have to reduce the quanity of these ingredient so they fit inside the cavity.
Determine what you will sit your turkey breast on depending on size. While you can sit it directly in the inner pot, I find it's easier to remove after cooking if you use the rack or a silicone sling or even make your own sling out of aluminum foil.
Add the remaining ½ carrot, celery stalk and ends, and clove of garlic to the inner pot and pour in one cup of chicken bone broth. I used bone broth because it has more depth of flavor and I wanted to make gravy with the juices. You can use chicken stock, chicken broth, or even water. Of course, you can also use turkey stock if you have any!
Put the pressure lid on and turn the valve to seal. Set the pressure time to 8 minutes for a 6 pound turkey. When the time counted down, allow the pressure to be released naturally for 15 minutes.
While the natural release is happening, mix up your compound butter. Combine room temperature butter, minced garlic, and seasonings until the seasonings are incorporated into the butter.
Remove the turkey from the Ninja Foodi and place on paper towels to absorb the excess moisture. Pat the skin dry with a clean towel or a paper towel and allow to cool for a few minutes.
Dump the stock from the inner pot into a mixing bowl. I used a strainer on top to catch the pieces of herbs and vegetable so I can use the stock to make some delicious blender gravy!
I decided to cut off the rib cage after pressure cooking the turkey breast because I wanted my turkey breast to sit flat. See post for link to the video that shows me doing this.
Preheat the Ninja Foodi on Air Crisp at 400° F for 10 minutes.
Lift up the skin a little bit and place some of the compound butter under the skin and move it around under the skin. Repeat this until you use about ½ of the compound butter. Then rub the remaining butter on top of the turkey skin. See post for short video on how I did this.
Place the turkey back into the inner pot using the rack, sling, or you can even sit it right on the bottom. Make this decision based on the size of your turkey breast. You want a few inches between the heating element and the highest part of the turkey breast.
Air Crisp on 400° F for 10-14 minutes, make sure to check on it every 2 minutes after the first 6 minutes to make sure it doesn't start to burn. Remove and allow to rest for 10 minutes.
Carve & Enjoy!