If you’re looking for a game-changing way to roast your bird, I’ve got to share my Instant Pot Whole Turkey Recipe with you. This method turns out a juicy, tender turkey that your family will absolutely rave about, and it’s so much faster than traditional roasting. When I first tried this, I was blown away by how easy it was—literally set it and forget it for most of the cooking time—and the texture? Spot on every single time.
Why You’ll Love This Recipe
- Speed and Convenience: You can have a whole turkey cooked in under two hours—no hours spent babysitting the oven.
- Juicy and Tender Results: The Instant Pot traps moisture so your turkey comes out impossibly moist inside with melt-in-your-mouth texture.
- Flavorful Magic: Cooking the turkey with aromatics and stock in the pot creates richer flavor without extra fuss.
- Crispy Skin Boost: The quick broil at the end crisps up the skin perfectly, making everyone believe you’ve been roasting for hours.
Ingredients You’ll Need
The ingredients blend simplicity with freshness, so you can get the most flavor with the least effort. I always suggest choosing a fresh or fully thawed turkey for even cooking, and fresh veggies add the perfect aromatic base.
- Whole turkey: Opt for an 8-pound bird for this recipe; it fits perfectly in most Instant Pots.
- Salt: Essential for seasoning deeply and enhancing flavor—don’t skimp here.
- Ground black pepper: Adds a mild heat and depth; freshly ground tastes best.
- Olive oil: Helps the seasoning adhere and promotes browning later on.
- Yellow onions: Used both inside the bird and in the pot for savory aroma.
- Carrots: Add subtle sweetness and help enrich the cooking liquid.
- Water or poultry stock: Stock creates richer gravy, but water works fine too.
- Melted butter (optional): Perfect for basting before broiling for a golden finish.
- Cornstarch (or flour) for gravy: To thicken the pan juices into a luscious sauce.
- Butter for gravy: Adds silky richness.
- Worcestershire sauce: A small splash amps up savory umami in the gravy.
Variations
I love experimenting with this recipe, and you’ll find it’s super adaptable. Feel free to tweak the herbs or switch up the veggies you cook with the turkey to match your taste or the season.
- Herb-Infused: I sometimes add fresh rosemary or thyme inside the cavity and in the pot for a fragrant twist that energizes the whole kitchen.
- Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper to the seasoning rub gives the turkey an unexpected but delightful warmth.
- Vegetarian Stock Swap: For a milder flavor, swap poultry stock for veggie broth—you’d barely notice the difference, and it suits those avoiding meat in their cooking liquids.
- Smaller Birds: You can scale down easily—just adjust cooking time to 6 minutes per pound, which I’ve tested with success from 6 to 10 pounds.
How to Make Instant Pot Whole Turkey Recipe
Step 1: Prep Your Turkey Like a Pro
Start by removing the neck and giblets from the cavity—if you’re making gravy, save these for extra flavor; otherwise, toss them. Then, give your turkey a good rinse and pat it completely dry—moisture on the skin is the enemy of a crispy finish later. Rub the bird all over with salt, pepper, and olive oil, inside and out. A little trick I use to keep my hands clean is wearing disposable gloves while seasoning, plus cleanup is a breeze.
Step 2: Layer the Flavor Base Inside Your Instant Pot
Slice one onion in half and tuck it into the turkey cavity—it steams from within for extra juiciness. Roughly chop the other onion and carrots, then toss them in the bottom of the Instant Pot with the stock or water, plus the turkey neck and giblets if you saved them. I like to place a wire rack on top so the turkey stays above the liquid, ensuring it steams beautifully without boiling.
Step 3: Cook with Care and Patience
Set the turkey breast side up on the rack, folding the wings under and tying the legs together with kitchen twine—a neat trick to keep everything compact and cook evenly. Seal the lid and select the manual pressure cook setting for 50 minutes, which is about 6 minutes per pound. After the timer goes off, resist the urge to open immediately—let the turkey sit sealed for 15 minutes. It will continue cooking gently, locking in moisture.
Step 4: Finish for Crispy Skin
Quick-release any remaining pressure, then check with a meat thermometer to ensure the internal temp hits 170°F (74°C). Let it rest 10 minutes inside the pot before transferring to a roasting tray. Brush on melted butter for richness, then broil for about 5 minutes until the skin is golden and crisp—just keep a close eye to prevent burning. This finishing touch turns a perfectly juicy turkey into an absolute showstopper.
Step 5: Optional Homemade Gravy Game-Changer
Strain the Instant Pot drippings through a mesh sieve to remove any solids, then simmer the liquid using the sauté function. Mix cornstarch with broth until smooth and stir in, along with butter and Worcestershire sauce. Let it thicken while stirring constantly. This gravy is so rich and flavorful that you might not reach for jarred sauce again—I sure haven’t since discovering this!
Pro Tips for Making Instant Pot Whole Turkey Recipe
- Use a Meat Thermometer: Even though the Instant Pot timer is reliable, I always check internal temp to avoid overcooking—nothing worse than dry turkey.
- Pat Dry Thoroughly: I learned that drying the turkey well before seasoning makes a huge difference when crisping the skin.
- Let It Rest: Resting not only locks in juices but also brings the temperature down a bit for cleaner slicing.
- Broil With Attention: The broiler works fast, so stay nearby and watch carefully—it can go from perfectly crisp to burnt in seconds!
How to Serve Instant Pot Whole Turkey Recipe
Garnishes
I love garnishing with fresh sprigs of rosemary and thyme around the plated turkey—it adds a beautiful pop of green and subtle fragrance that guests appreciate. Plus, a few lemon wedges around the edges brighten the rich flavors.
Side Dishes
My family always goes crazy for classic mashed potatoes, green beans almondine, and cranberry sauce alongside this turkey. Roasted Brussels sprouts with balsamic drizzle also pair perfectly, and I sometimes throw together a quick herbed stuffing from breadcrumb crumbs—easy and cozy!
Creative Ways to Present
For special occasions, I’ve arranged the carved turkey slices artfully on a large wooden board surrounded by colorful roasted veggies, fresh herbs, and little bowls of savory gravy. It makes for a rustic yet elegant presentation that guests love to dig into.
Make Ahead and Storage
Storing Leftovers
I usually slice leftover turkey and store it in airtight containers in the fridge. It keeps beautifully for up to four days, ready for quick sandwiches or reheated dinners. Honestly, my family fights over the leftovers every time!
Freezing
If I want to stretch this recipe further, I freeze sliced turkey in vacuum-sealed bags or freezer-safe containers. It freezes well up to 3 months, and thawing it overnight in the fridge works best to keep moisture intact.
Reheating
To reheat, I warm turkey slices gently in a covered skillet over low heat with a splash of broth or water to prevent drying out. You can also pop leftovers in the microwave with a damp paper towel over them to keep them moist and tender.
FAQs
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Can I cook a turkey larger than 8 pounds in the Instant Pot?
The Instant Pot works best for turkeys up to about 10 pounds, but you’ll need to check your model’s capacity carefully. For larger birds, consider cutting into parts or cooking in two batches to avoid overcrowding and uneven cooking.
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Do I need to use the turkey neck and giblets for this recipe?
They’re optional but highly recommended if you want to make homemade gravy—the neck and giblets add incredible depth of flavor when simmered in the Instant Pot’s base. If you don’t want to make gravy, you can skip them or discard.
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How do I get the skin crispy when using the Instant Pot?
The Instant Pot cooks the turkey thoroughly but doesn’t brown skin well, so the final broil step is crucial. Once pressure cooking is done, basting with melted butter and broiling for 5 minutes or so crisps that skin beautifully—just watch closely to avoid burning.
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Can I cook the turkey from frozen using this recipe?
Yes! The Instant Pot is great for cooking from frozen. Just increase the cooking time based on weight—roughly 6 minutes per pound still applies—and check the internal temp carefully. It’s a lifesaver when you forget to thaw ahead.
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Is the Instant Pot Whole Turkey Recipe healthier than roasting?
Since this method uses sealed pressure cooking, the turkey retains more moisture without added fats, which can be considered healthier. Plus, you don’t need extra oil or butter except for the optional broil step, so it’s a lighter approach but still packed with flavor.
Final Thoughts
I absolutely love how this Instant Pot Whole Turkey Recipe makes me feel like a kitchen rockstar with minimal effort. It’s perfect for holidays or any time you want an impressive, juicy bird without spending all day monitoring the oven. Give it a try—you’ll enjoy that tender meat and crispy skin combo as much as my family does, and I’ll bet it becomes your go-to turkey method too!
Print
Instant Pot Whole Turkey Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes pressure cooking + 5 minutes broiling
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Whole Turkey recipe delivers a perfectly cooked, juicy turkey in a fraction of the time compared to traditional roasting. The turkey is seasoned, pressure cooked with vegetables and stock for deep flavor, then finished under the broiler for a beautifully browned, crispy skin. An optional homemade gravy made from the drippings elevates the dish to a complete, impressive meal perfect for gatherings throughout the year.
Ingredients
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, for 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)
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 completely dry with paper towels, both inside and out.
- Season the Turkey: Place the turkey on a clean cutting board and generously season it with salt, black pepper, and olive oil. Rub the seasoning all over the turkey, including inside the cavity. Wearing disposable gloves is recommended for easier cleanup.
- Insert Onion into Cavity: Slice one onion in half and insert it inside the turkey’s cavity to infuse flavor during cooking.
- Prepare Instant Pot: Roughly chop the remaining onion and add it to the inner pot of the Instant Pot along with the chopped carrots, poultry stock or water, and the reserved turkey neck and giblets. Place a wire rack fitted inside the Instant Pot on top of the vegetables and liquid.
- Place Turkey in Instant Pot: Place the turkey breast side up on the wire rack, tucking in the wings. Truss the turkey by tying the legs together with kitchen string to keep them close to the body for even cooking.
- Pressure Cook: Set the Instant Pot to manual pressure cooking, seal the lid, and ensure the steam release valve is in the sealed position. Pressure cook the turkey for 50 minutes, which equals approximately 6 minutes per pound.
- Natural Release: When cooking time is complete, turn off the cooker and let the turkey remain sealed inside for 15 minutes to continue cooking gently.
- Quick Release and Check Temperature: After 15 minutes, carefully turn the steam release valve to venting for quick release of remaining pressure. Use a digital meat thermometer inserted deep into the thickest part of the meat to verify an internal temperature of 170°F (74°C).
- Rest and Broil: Remove the turkey from the pot and let it rest for 10 minutes. Transfer it to a roasting tray, baste with melted butter, and broil in the oven for 5 minutes or until the skin becomes golden brown and crispy. Monitor carefully to prevent burning.
- Final Rest: Transfer the turkey to a plate, cover loosely with aluminum foil, and allow it to rest for an additional 10 minutes before carving.
- Make Gravy (optional): Strain the drippings from the Instant Pot through a mesh sieve to remove solids and transfer the liquid back to the pot. In a small bowl, combine cornstarch and poultry broth and stir until dissolved. Set the Instant Pot to Sauté on high and slowly whisk in the cornstarch mixture. Add butter and Worcestershire sauce and stir until fully incorporated. Simmer the gravy for 2-3 minutes until thickened, stirring constantly. Season with salt and pepper to taste.
Notes
- To ensure juicy results, avoid opening the Instant Pot during cooking.
- If broiling is not preferred, you can skip the broiling step for a softer skin.
- Use a digital meat thermometer for accurate doneness checks.
- Trussing the turkey helps it cook evenly and maintain shape.
- The homemade gravy can be thickened with flour if cornstarch is not available.
- Adjust seasoning to taste before cooking and when making gravy.
Nutrition
- Serving Size: 1/8 of turkey with gravy
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
