Description
This Instant Pot Whole Turkey recipe delivers a juicy, flavorful turkey perfect for Thanksgiving or any special occasion. Using the pressure cooker dramatically reduces cooking time while maintaining tender meat infused with classic herbs and aromatic vegetables. After pressure cooking, a quick broil crisps the skin to a beautiful golden finish, offering all the traditional taste with much less effort.
Ingredients
Scale
Turkey and Seasonings
- 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)
Vegetables
- 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
Other
- 1 cup chicken broth
Instructions
- Season the Turkey: Generously season the outside and inside cavity of the turkey with kosher salt and freshly ground black pepper. Rub the dried sage, rosemary, and thyme evenly all over the skin to add robust herbal flavor.
- Stuff the Cavity: Place half of the sliced onion and one clove of the halved garlic inside the turkey cavity to infuse the meat from within with aroma and moisture.
- Prepare Instant Pot Base: Add the remaining onion, garlic, celery, carrots, and dried bay leaf into the bottom of the inner pot of your 8-quart Instant Pot. Pour in the chicken broth to create steam and flavor during cooking. Position the metal trivet over the vegetables, which will hold the turkey above the liquid.
- Position the Turkey: Tuck the turkey wings under the bird for a compact shape and place the turkey breast side up on the trivet inside the Instant Pot.
- Pressure Cook the Turkey: Secure the Instant Pot lid, turn the steam valve to the sealing position. Select the High Pressure or Manual function and set the timer for 46 minutes, approximately 6 minutes per pound of turkey. After cooking, allow a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining steam.
- Rest the Turkey: Carefully open the lid and let the turkey cool inside the pot for 5 minutes to allow juices to settle for moisture retention.
- Broil for Crispy Skin: Transfer the turkey to a large baking sheet. Baste the skin with drippings or a little oil for extra moisture and sprinkle more dried herbs if desired. Place under a broiler for about 5 minutes, watching closely until the skin turns golden brown and crispy without burning.
Notes
- This recipe drastically cuts down the usual roasting time for a whole turkey by using pressure cooking technology.
- Broiling at the end creates a deliciously crisp and browned skin, which pressure cooking alone does not achieve.
- Ensure the turkey is fully thawed for even cooking inside the Instant Pot.
- Adjust the herb seasoning to your preferred mix for personalized flavor.
- Use an 8-quart Instant Pot or similar size for best fit and cooking efficiency.
- Natural pressure release is crucial to keep the turkey tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 120 mg
