Description

This Instant Pot Whole Turkey recipe is a quick and convenient way to prepare a juicy, flavorful turkey using pressure cooking. Seasoned with salt, black pepper, and olive oil, then cooked with aromatics and stock, this turkey is tender and moist in under two hours. Finish it with a broil for crisp, golden skin. Optionally, make a homemade gravy from the drippings for a comforting addition to your meal.

Ingredients

Scale

Turkey and Seasoning

1 (8 pound) whole turkey, fresh or thawed from frozen
1/2 tablespoon salt
1 teaspoon ground black pepper (or to taste)
2 tablespoons olive oil
2 medium yellow onions, divided
2 medium carrots, roughly chopped
1/2 cup water or poultry stock
2 tablespoons melted butter (optional, if broiling)

Gravy (optional)

1 tablespoon cornstarch (or flour)
1/4 cup poultry broth
2 tablespoons butter
1 teaspoon Worcestershire sauce
Salt and pepper (to taste)

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Instructions

Prepare the turkey: Remove the turkey neck and giblets from inside the cavity and set aside if making homemade gravy, otherwise discard. Wash the turkey and pat it dry completely inside and out with paper towels.
Season the turkey: Place the turkey on a clean cutting board and generously season all over, including inside the cavity, with salt, black pepper, and olive oil. Wearing disposable gloves is recommended for easier cleanup.
Stuff onion inside: Slice one onion in half and insert it into the turkey cavity for added flavor.
Prepare cooking base: Roughly chop the remaining onion and add it to the Instant Pot along with chopped carrots, poultry stock (or water), turkey neck, and giblets.
Set turkey on rack: Place a wire rack inside the Instant Pot on top of the vegetables. Set the turkey breast side up on the rack, tucking in the wings. Truss the legs with kitchen string to keep them close to the body.
Pressure cook: Seal the Instant Pot lid with the steam release knob turned to sealed position. Set to manual pressure cooking and cook for 50 minutes (about 6 minutes per pound).
Natural release: After pressure cooking, leave the turkey inside the sealed pot for 15 minutes to continue cooking.
Quick release and check temperature: Perform a quick release of remaining pressure by turning valve to venting. Check internal temperature with a digital meat thermometer; it should reach 170°F (74°C).
Rest the turkey: Remove turkey and let it rest for 10 minutes before broiling.
Broil for crisp skin: Transfer the turkey to a roasting tray. Brush with melted butter and broil in the oven for 5 minutes until golden brown and crispy, watching carefully to avoid burning.
Final rest and carve: Cover turkey loosely with aluminum foil and allow to rest for 10 minutes before carving.
Make homemade gravy (optional): Strain drippings from Instant Pot using a mesh sieve to remove solids. Return drippings to Instant Pot and switch to Sauté mode on high. In a bowl, mix cornstarch with poultry broth until smooth. Add this mixture, butter, and Worcestershire sauce to the pot. Stir constantly until gravy thickens, about 2-3 minutes. Season with salt and pepper to taste.

Notes

Make sure the turkey is fully thawed if using a frozen bird for accurate cooking times.
Using kitchen gloves when seasoning helps keep your hands clean and makes rubbing in seasoning easier.
Trussing the legs helps the turkey cook more evenly and maintains its shape.
The broiling step is optional but highly recommended for crispy skin.
Always use a meat thermometer to ensure the turkey is safely cooked without overcooking.
Save the neck and giblets for homemade gravy or stock for extra flavor.
Gravy can be thickened with flour instead of cornstarch if preferred.

Nutrition

Serving Size: 1 slice (approximately 1/8 of turkey)
Calories: 340
Sugar: 2g
Sodium: 520mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg