Description
This Instant Pot Whole Turkey recipe delivers a juicy, flavorful Thanksgiving centerpiece in a fraction of the time it takes to roast. Seasoned with fragrant herbs and cooked under pressure with aromatic vegetables, the turkey comes out tender and succulent. A final broil crisps the skin perfectly, making it an ideal recipe for busy families seeking traditional holiday flavors with minimal fuss.
Ingredients
Scale
Turkey and Seasoning
- 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)
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: Generously season the outside and inside cavity of the turkey with kosher salt and freshly ground black pepper. Rub dried sage, rosemary, and thyme evenly over the skin, or use your preferred seasoning blend to impart flavorful herbs.
- Stuff the Cavity: Place half of the sliced onion and one clove of garlic inside the turkey’s cavity to infuse aromatic flavors during cooking.
- Prepare the Instant Pot: Add the remaining onion, garlic cloves, celery, carrots, and the dried bay leaf to the bottom of the inner pot of your 8-quart Instant Pot. Place the metal trivet on top of the vegetables and pour in 1 cup of chicken broth to create steam for pressure cooking.
- Set the Turkey on the Trivet: Tuck the wings underneath the turkey to keep them neat, then carefully place the turkey on top of the trivet inside the Instant Pot.
- Pressure Cook: Securely lock the lid and ensure the steam valve is in the sealing position. Select the High Pressure or Manual mode and set the cooking time to 46 minutes (approximately 6 minutes per pound of turkey).
- Natural Release and Venting: When the cooking cycle finishes, allow the Instant Pot to naturally release pressure for 10 minutes before manually venting the remaining steam by moving the steam valve to the venting position.
- Rest and Broil: Carefully open the lid and let the turkey rest inside for 5 minutes. Then transfer it to a large baking sheet. Brush the skin with oil or the cooking drippings from the Instant Pot and optionally sprinkle with additional dried herbs.
- Broil for Crispiness: Place the turkey under a broiler for about 5 minutes until the skin turns golden and crispy. Watch closely to prevent burning.
Notes
- Did you know you can cook a juicy and delicious Thanksgiving turkey in your pressure cooker? This Instant Pot Whole Turkey recipe is perfect for busy families craving traditional flavors without the lengthy roasting time.
- Using fresh or fully thawed turkey ensures even cooking under pressure.
- Letting the turkey rest before broiling helps retain moistness and improves skin crispiness.
- Adjust seasoning blends to suit your preferences or dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 276 kcal
- Sugar: 1 g
- Sodium: 450 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: 125 mg
