Description
This Instant Pot Whole Turkey recipe offers a convenient and flavorful way to prepare a juicy Thanksgiving turkey using a pressure cooker. With a blend of classic herbs and vegetables, the turkey is tender, perfectly seasoned, and finished with a quick broil to achieve a golden, crispy skin. Ideal for busy families looking to save time without sacrificing traditional holiday flavors.
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 substitute preferred seasoning mix)
- 1 tsp dried rosemary (or substitute preferred seasoning mix)
- 1 tsp dried thyme (or substitute 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 generously with Kosher salt and freshly ground black pepper. Rub the dried sage, rosemary, and thyme evenly over the turkey’s skin to infuse herby aromas.
- Prepare the Cavity: Place half of the quartered onion and one clove of halved garlic inside the turkey cavity to add flavor from within during cooking.
- Arrange Vegetables in Instant Pot: Place the remaining onion quarters, garlic cloves, celery stalks, carrot chunks, and dried bay leaf at the bottom of the Instant Pot inner pot.
- Add Broth and Trivet: Pour in 1 cup of chicken broth over the vegetables. Set the trivet on top of the vegetables to elevate the turkey above the liquid.
- Position the Turkey: Tuck the wings under the turkey to avoid burning and place the turkey on the trivet inside the Instant Pot.
- Pressure Cook the Turkey: Lock the Instant Pot lid and set the steam valve to the sealing position. Select the High Pressure or Manual mode and set the timer for 46 minutes (approximately 6 minutes per pound). When cooking completes, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure by moving the steam valve to venting.
- Rest and Prepare for Broil: Open the lid carefully and let the turkey rest inside the pot for 5 minutes to cool slightly before transferring it to a large baking sheet.
- Baste and Broil: Brush the turkey skin with oil or drippings collected from the Instant Pot. Optionally, sprinkle extra dried herbs on top. Broil in the oven for about 5 minutes or until the skin is golden and crispy, watching closely to prevent burning.
Notes
- You can cook a juicy and delicious Thanksgiving turkey entirely in your Instant Pot, significantly reducing the cooking time compared to traditional oven roasting.
- This method retains all the wonderful savory flavors and moisture of a classic turkey while cutting your active cooking time in half.
- Ensure the turkey is fully thawed and rinsed before cooking for the best results and even cooking.
- The broil step is optional but recommended for achieving a beautifully crispy skin.
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: 115 mg
