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 & patted dry with insides removed); Coarse sea salt or Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tsp dried sage (or substitute your favorite seasoning mix); 1 tsp dried rosemary (or substitute your favorite seasoning mix); 1 tsp dried thyme (or substitute 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’ve ever wondered how to make a perfectly juicy turkey without spending hours staring at the oven, I’m about to share a game-changer with you. This Instant Pot Whole Turkey Recipe has been one of my favorite discoveries—especially when the holidays roll around or when I just want something hearty on a weeknight. It’s quick, fuss-free, and yields a tender, flavorful bird every single time. Trust me, once you try this method, your oven-roasted turkey might just become a thing of the past!

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Why You’ll Love This Recipe

Juicy, Tender Turkey: The Instant Pot locks in moisture for an incredibly juicy bird that’s hard to beat.
Time-Saving Convenience: You’ll have a whole turkey cooked in about an hour—perfect for busy days or last-minute meals.
Flavorful Herb Blend: Simple dried herbs and aromatics infuse the turkey with classic savory flavor.
Less Fuss, More Feast: You don’t need multiple pans or constant basting—just set it and let your Instant Pot do the work.

A whole roasted chicken with a golden brown and slightly charred skin is centered on a white, scalloped plate. The chicken is placed with its wings tucked close and its legs crossed at the bottom. Around the chicken, there are bright orange carrot chunks and long green celery sticks arranged in a somewhat scattered yet balanced way along the edges of the plate. Sprigs of fresh green rosemary and thyme are also visible, adding a touch of earthy color and texture around the vegetables. The plate sits on a white marbled surface with a black and white striped cloth partially shown on the upper left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Instant Pot Whole Turkey Recipe are straightforward but work beautifully together to keep things flavorful yet simple. I love using fresh herbs when I can, but dried versions work wonderfully too, which is handy for quick prep.

Turkey: Choose a 7-8 lb fresh or fully thawed whole turkey—it fits nicely in a standard 8-quart Instant Pot.
Coarse Sea Salt or Kosher Salt: Essential for seasoning inside and out; makes a noticeable difference in flavor.
Freshly Ground Black Pepper: Adds just the right bit of spice; grind it fresh for best aroma.
Dried Sage: Classic herb for poultry, but feel free to swap with your favorite seasoning mix.
Dried Rosemary: Gives a wonderful earthy flavor; dried is convenient and potent.
Dried Thyme: Pairs perfectly with rosemary and sage for that traditional turkey vibe.
Medium Onion: Half goes inside the cavity for moistening, the rest serves as a flavor base.
Garlic Cloves: Halved and divided, garlic adds that comforting savoriness.
Celery Stalks: Adds aromatic goodness to the cooking liquid.
Medium Carrots: Like celery, carrots infuse the broth with subtle sweetness.
Dried Bay Leaf: Enhances the depth of flavor in the cooking liquid.
Chicken Broth: Provides moisture and a subtly rich base for steaming the turkey.

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 often tweak this Instant Pot Whole Turkey Recipe depending on the season or occasion, and I encourage you to experiment too! It’s forgiving and versatile, so feel free to make it your own.

Herb Variations: Sometimes I swap in fresh herbs like thyme and rosemary in season, or add a pinch of smoked paprika for a warm, smoky twist.
Flavor Boosters: Adding a splash of white wine or apple cider vinegar to the broth can brighten the flavors.
Spicier Version: For a kick, toss in a few red pepper flakes or a dash of cayenne with the dry herbs.
Stuffing Alternative: Instead of onion and garlic inside the cavity, try lemon wedges and fresh herbs for a lighter, citrusy note.

How to Make Instant Pot Whole Turkey Recipe

Step 1: Prep Your Turkey and Aromatics

First things first, pat your turkey dry with paper towels—this helps the seasoning stick better. I like to season generously with kosher salt and freshly ground black pepper, both inside the cavity and on the skin. Then, rub the dried sage, rosemary, and thyme all over the outside of the bird. When I make this, I imagine all those lovely herb scents mingling—it really makes a difference! Don’t forget to stuff half the onion and one garlic clove inside the cavity; this little trick keeps the interior flavorful and moist.

Step 2: Create Your Flavorful Bed in the Instant Pot

Next, add the remaining onion quarters, garlic halves, celery stalks, carrots, and a dried bay leaf to the bottom of your Instant Pot. This vegetable “rack” not only infuses the turkey with extra flavor but keeps the bird elevated above the liquid. Pour one cup of chicken broth over the veggies—this is what steams the turkey so it cooks evenly and stays juicy. I find that using fresh broth makes a difference in flavor, but store-bought works fine in a pinch.

Step 3: Place the Turkey and Set Your Instant Pot

Now, tuck the turkey’s wings underneath to keep things neat, and carefully place the bird on the trivet, above the veggies and broth. Lock the lid and switch the steam valve to sealing. Press the High Pressure or Manual button and set the timer for 46 minutes—that’s roughly 6 minutes per pound for a 7-8 lb turkey. Patience is key here; after cooking, let the pressure naturally release for 10 minutes to keep everything juicy.

Step 4: Finish With a Gorgeous Broil

Once you’ve carefully opened the pot, let the turkey cool a bit before transferring it to a large baking sheet. Here’s my favorite part—basting the skin with some broth or oil and sprinkling extra herbs on top. Pop it under the broiler for about 5 minutes until the skin crisps up and turns a beautiful golden color. Just watch closely so it doesn’t burn—that broil step truly takes the turkey from good to wow.

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Pro Tips for Making Instant Pot Whole Turkey Recipe

Use a Meat Thermometer: Checking that the internal temperature hits 165°F is the best way to know your turkey is safely cooked through.
Don’t Skip Natural Release: Letting the pressure release naturally for 10 minutes keeps the meat tender and prevents it from drying out.
Trim Excess Fat: I trim off any loose skin or fat before cooking to avoid a greasy finish and more even cooking.
Broil with Care: Stay close when broiling—the skin crisps up fast and you want golden, not burnt!

How to Serve Instant Pot Whole Turkey Recipe

A white plate holds a roasted chicken dish with several layers. The bottom layer consists of bright orange carrot chunks and green celery sticks arranged around the plate. On top of this, there are pieces of golden brown roasted chicken with crispy skin, including two drumsticks, two thigh portions, and several sliced breast pieces with white meat showing. Some shredded white chicken meat is placed beside the larger pieces. Sprigs of fresh green rosemary and thyme are scattered around for garnish. The plate rests on a white marbled surface with a black and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing this turkey with fresh sprigs of rosemary and thyme around the platter—adds that festive touch and a lovely fragrance. A few lemon wedges on the side also brighten the plate and are a nice little burst of freshness for anyone wanting a zesty accent.

Side Dishes

My family goes crazy for mashed potatoes with homemade gravy alongside this turkey. Roasted green beans or honey-glazed carrots bring in color and sweetness, while a classic cranberry sauce cuts through the richness beautifully. Don’t skip warm dinner rolls to soak up any delicious juices!

Creative Ways to Present

For holiday meals, I like to carve the turkey right at the table and serve on a large wooden board with sliced citrus, fresh herbs, and nuts scattered around. It makes for a rustic, cozy vibe that sparks great conversation. Plus, guests love seeing the whole bird before it disappears!

Make Ahead and Storage

Storing Leftovers

After dinner, I always carve the leftover turkey and store it in airtight containers in the fridge. It keeps beautifully for up to 4 days—great for quick sandwiches or salads the next few days. I learned the hard way that slicing the turkey soon after cooking helps it stay moist when reheated.

Freezing

If you want to save turkey for longer, freezing sliced pieces wrapped tightly in foil and then a freezer bag works wonders. I label and date everything to avoid mysteries later. When thawed, the turkey retains most of its juicy texture if reheated gently.

Reheating

To reheat, I warm turkey slices covered with a little broth in a low oven or microwave until just heated through. This keeps the meat moist and flavorful. Avoid overcooking here—leftover turkey can dry out quickly, so patience is key!

FAQs

Can I cook a frozen turkey in the Instant Pot?

Yes! You can cook a fully frozen turkey in the Instant Pot, but you’ll need to increase the cooking time—usually about 10-12 minutes per pound. It’s crucial to check the internal temperature with a meat thermometer to ensure it’s fully cooked to 165°F. Keep in mind, thawed turkeys cook more evenly and yield better texture.
What size turkey fits best in an Instant Pot?

A 7 to 8-pound turkey fits perfectly in a standard 8-quart Instant Pot, which is what I recommend for this recipe. Larger birds might not fit inside or cook evenly and could cause pressure issues.
How do I get crispy skin with an Instant Pot turkey?

The Instant Pot steams the turkey, so the skin won’t crisp up during pressure cooking. That’s why I always broil the turkey for about 5 minutes at the end to get that golden, crispy skin everyone loves. Just keep a close watch so it doesn’t burn.
Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs will give an even brighter flavor when rubbed on the turkey skin. Just roughly chop about three times the amount used for dried herbs, as fresh herbs are less concentrated.
Can I stuff the turkey with traditional bread stuffing?

I don’t recommend stuffing the turkey with bread stuffing in the Instant Pot because it can affect cooking time and pressure build-up, not to mention food safety concerns. Instead, cook stuffing separately for best results.

Final Thoughts

I absolutely love how this Instant Pot Whole Turkey Recipe simplifies a typically daunting cooking project into something fun and totally manageable. When I first tried it, I couldn’t believe how tender the meat was and how wonderfully the herbs infused every bite. I hope you enjoy making this recipe as much as my family does—it’s truly one of those meals that brings everyone to the table with smiles. Give it a try and let me know how it turns out for you!