Name: Instant Pot Whole Turkey Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 7-8 lb turkey, fresh or fully thawed, rinsed and patted dry with insides removed; Coarse sea salt or Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tsp dried sage (or your favorite seasoning mix); 1 tsp dried rosemary (or your favorite seasoning mix); 1 tsp dried thyme (or your favorite seasoning mix); 1 medium onion, sliced into quarters; 3 cloves garlic, cut into halves; 2 stalks celery, cut into thirds; 2 medium carrots, cut into large chunks; 1 dried bay leaf; 1 cup chicken broth

If you’re craving a juicy, flavorful turkey but don’t want to spend hours babysitting the oven, you’re going to love this Instant Pot Whole Turkey Recipe. I discovered this trick a few years ago when Thanksgiving sneaked up on me, and honestly, it’s become my go-to method for perfectly cooked bird every time. The best part? You get all that classic roast turkey goodness, but with way less fuss and much faster than traditional roasting. Keep reading, because I promise you’ll want to make this your new favorite turkey hack!

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Why You’ll Love This Recipe

Speedy Cooking: The Instant Pot cuts traditional turkey cooking time drastically without sacrificing moisture or flavor.
Juicy Results: Pressure cooking locks in juices, giving you juicy meat that’s tender from leg to breast.
No Oven Needed: Perfect for those days when your oven’s already full or you want to keep the kitchen cooler.
Easy Cleanup: One pot means less mess and more time enjoying your meal and company.

A whole roasted chicken with a golden brown, crispy skin showing darker charred spots sits centered on a white, scalloped-edge plate. The chicken is arranged with its wings tucked under and legs crossed at the front. Around the chicken, there are chunks of bright orange carrots and fresh green celery sticks, with sprigs of rosemary and thyme placed underneath and slightly beside the vegetables. The plate rests on a white marbled surface, with a black and white striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a role in layering flavors that make this turkey sing. Fresh herbs and aromatic veggies create a wonderful base, while the broth ensures moist meat. Let me give you some shopping tips so you’re set for success.

Turkey: I recommend a fresh or fully thawed 7-8 lb turkey to fit comfortably in an 8-quart Instant Pot—rinsed and patted dry for best seasoning adherence.
Coarse sea salt or Kosher salt: These salts help draw out moisture and enhance flavor—avoid fine salts here for better seasoning control.
Freshly ground black pepper: A must-have to add that subtle heat without overpowering the herbs.
Dried sage, rosemary, thyme: Classic poultry herbs that infuse the turkey with earthy, savory notes—feel free to swap with your favorite seasoning blend.
Onion, garlic, celery, carrots: These aromatics make the Instant Pot environment flavorful and keep the turkey juicy while steaming.
Dried bay leaf: Adds a subtle herbal depth that’s a quiet hero in the background.
Chicken broth: The liquid that powers the pot and steams the turkey; homemade or low-sodium store-bought both work great.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Instant Pot Whole Turkey Recipe is. Once you have the basic method down, it’s easy to tweak the herbs and aromatics to suit your mood or dietary preferences.

Herb Variations: I sometimes swap rosemary or thyme for fresh sage or a pinch of smoked paprika for a slightly smoky flavor that my family adores.
Spice it Up: For a South-of-the-border twist, add cumin and chili powder to the dry rub and serve with salsa on the side.
Stuffing Ideas: Though I usually keep the cavity simple with onion and garlic for even cooking, you can tuck in apple slices or cranberries for a seasonal touch.
Diet-Friendly: Use low-sodium broth and skip butter for a leaner, heart-healthy option that doesn’t skimp on taste.

How to Make Instant Pot Whole Turkey Recipe

Step 1: Season Like a Pro

First things first, you want to be generous with your seasoning. Salt and pepper both inside and out help bring the turkey’s natural flavors forward. I like to rub the dried sage, rosemary, and thyme all over the skin—it creates this wonderful aromatic crust after broiling. Don’t skimp on rubbing the herbs in; that’s where magic starts.

Step 2: Prep the Instant Pot

Place half of your onion quarters and one garlic clove inside the cavity—this boosts the flavor from within. Then add the other half of the onion, garlic, carrots, celery, and bay leaf to the bottom of the inner pot. These veggies form a natural steaming rack and flavor base.

Step 3: Place the Turkey and Broth

Put the trivet on top of the veggies, tuck the wings under the bird (it just makes things look tidier and it won’t burn), and gently place the turkey breast-side up on the trivet. Pour in your chicken broth carefully, avoiding washing off the seasoning. This liquid creates the perfect steaming environment in your pot.

Step 4: Cook and Release

Lock the lid and set the valve to sealing. Hit High Pressure or Manual for 46 minutes—that’s roughly 6 minutes per pound for a 7-8 lb bird. After, let it naturally release pressure for 10 minutes before switching to venting to release the rest. This hands-off step makes sure your turkey stays tender and juicy.

Step 5: Broil for that Crispy Finish

Once the lid is off, give the turkey a little time to cool before transferring it to a baking sheet. I love to baste the skin with drippings or a little oil, then sprinkle extra herbs for that pop of flavor. Pop it under the broiler for about 5 minutes, watching like a hawk to get the skin golden and crispy without burning.

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Pro Tips for Making Instant Pot Whole Turkey Recipe

Room Temperature Turkey: Letting your turkey sit at room temp for 30 minutes before cooking helps it cook evenly and prevents toughness.
Don’t Skip Natural Pressure Release: That extra 10 minutes of natural release is key for tender, juicy meat and makes carving easier.
Watch the Broil: Broiling only takes a few minutes—stay close and use a timer so you get crispy skin without burning.
Use a Meat Thermometer: I always check for an internal temperature of 165°F in the thickest part of the breast for safety and perfect doneness.

How to Serve Instant Pot Whole Turkey Recipe

A white plate holds a roasted turkey cut into several parts: two browned drumsticks positioned diagonally, two golden-brown sliced thighs with crispy skin at the bottom, and chunks of white shredded turkey meat on the sides. Around the turkey parts, there are thick pieces of bright orange carrots and fresh green celery sticks scattered evenly. Sprigs of fresh green rosemary and thyme are placed as garnish throughout the plate. The plate sits on a white marbled surface with a black and white striped cloth partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to keep things simple with fresh parsley or thyme sprigs scattered atop the turkey for a bright, fresh look. Sometimes, a few thin lemon slices tucked around the platter add a lovely hint of citrus aroma that complements the herbs beautifully.

Side Dishes

My family goes crazy for classic mashed potatoes and turkey gravy alongside this turkey, plus roasted Brussels sprouts or a crisp green bean almondine. If I’m feeling adventurous, I’ll whip up a tangy cranberry relish to add a burst of color and tartness.

Creative Ways to Present

For festive occasions, I like to carve the turkey just before serving and fan the slices on a large wooden board, surrounded by roasted veggies and fresh herbs. It turns a simple meal into a beautiful centerpiece that always sparks conversation.

Make Ahead and Storage

Storing Leftovers

After dinner, I wrap leftover turkey tightly in foil or store in airtight containers in the fridge. The meat stays moist and delicious for up to 3-4 days, making it perfect for quick sandwiches or salads during the week.

Freezing

I often freeze extra carved turkey in portion-sized freezer bags. Just lay pieces flat for quick thawing later—you’ll be amazed how well it holds moisture and flavor after freezing.

Reheating

To reheat, I cover the turkey with foil and warm it gently in the oven at 325°F to prevent drying out. You can also microwave slices covered with a damp paper towel for quick meals without losing juiciness.

FAQs

Can I cook a frozen turkey in the Instant Pot using this recipe?

While this recipe is designed for a fresh or fully thawed turkey, you can technically cook a frozen one in the Instant Pot by increasing cooking time. However, I recommend thawing the turkey completely first to ensure even cooking and proper seasoning absorption.
How do I know when the turkey is done?

The most reliable way is to use a meat thermometer—the internal temperature should reach 165°F in the thickest part of the breast and thigh. This guarantees food safety and juicy meat.
Can I cook a bigger turkey than 8 pounds in the Instant Pot?

The 8-quart Instant Pot comfortably fits turkeys up to about 8 pounds. For larger birds, you’d likely need to either spatchcock to fit or use a different cooking method to ensure even cooking.
What if I don’t like dried herbs?

Fresh herbs can absolutely be used instead—just increase the quantity slightly since dried herbs are more concentrated. Alternatively, try your favorite seasoning blends or spice rubs to suit your taste.
Is the skin crispy after cooking in the Instant Pot?

The skin won’t be crispy straight out of the Instant Pot since it uses steam pressure cooking, but broiling the turkey for a few minutes at the end gives you that beautiful golden, crispy finish.

Final Thoughts

I absolutely love how this Instant Pot Whole Turkey Recipe takes the stress out of cooking a big bird, especially on busy holidays or weeknight dinners when time is at a premium. The turkey comes out juicy, flavorful, and with a crisp skin after broiling—a win all around. I hope you find this method as helpful and delicious as I have, and that it becomes your secret weapon for stress-free meals that impress everyone at the table. Give it a try soon; your Instant Pot and taste buds will thank you!