Description
This Instant Pot Whole Turkey recipe offers a quick and flavorful way to prepare a juicy Thanksgiving turkey using a pressure cooker. Seasoned with classic herbs like sage, rosemary, and thyme, and cooked alongside aromatic vegetables, this method significantly reduces cooking time while ensuring tender meat. A final broil crisps the skin to golden perfection, providing all the taste and charm of a traditional roast turkey with less effort.
Ingredients
Scale
Turkey and Seasonings
- 7-8 lb turkey (fresh or fully thawed, rinsed & 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 preferred seasoning mix)
- 1 tsp dried rosemary (or your preferred seasoning mix)
- 1 tsp dried thyme (or your preferred seasoning mix)
Vegetables and Broth
- 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
Instructions
- Season the Turkey: Season the outside and inside of the turkey with kosher salt and freshly ground black pepper. Rub dried sage, rosemary, and thyme evenly over the outside skin to infuse the turkey with aromatic herbs.
- Stuff the Cavity: Place half of the sliced onion and one clove of garlic inside the turkey cavity to add depth of flavor from within.
- Prepare the Instant Pot: Add the remaining onion, garlic, celery, carrots, and dried bay leaf to the bottom of the inner pot of an 8-quart Instant Pot. Place the metal trivet over the vegetables and pour in 1 cup of chicken broth to create steam during cooking.
- Position the Turkey: Tuck the wings under the turkey to prevent burning during cooking. Set the turkey on top of the trivet inside the Instant Pot, ensuring it is stable and elevated above the broth and vegetables.
- Pressure Cook: Secure the lid and set the steam valve to the sealing position. Select the High Pressure or Manual button and set the cooking time to 46 minutes, approximately 6 minutes per pound of turkey for a 7-8 lb bird. Once cooking completes, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure by moving the valve to venting.
- Rest and Broil: Carefully open the lid and let the turkey cool for 5 minutes. Transfer the turkey to a large baking sheet. Baste the skin with oil or drippings collected from the Instant Pot, and sprinkle additional dried herbs if desired. Broil the turkey in the oven for about 5 minutes until the skin turns golden and crispy, keeping a close watch to prevent burning.
Notes
- You can cook a juicy and delicious Thanksgiving turkey using your Instant Pot, which saves significant cooking time compared to traditional roasting.
- This method locks in moisture and infuses the turkey with herbaceous aromas and flavors.
- Final broiling crisps the skin perfectly for that classic roast turkey appearance and texture.
- Ensure the turkey fits comfortably in your Instant Pot; adjust cooking time proportionally for different weights.
- Use fresh herbs if available for an even more vibrant flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 1 g
- Sodium: 350 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: 115 mg
