Instant pot whole turkey is tender, juicy, and delicious, making it the perfect main dish to serve for the holidays. Made with a simple seasoning rub and minimal prep time before it's ready to pressure cook, this may be the easiest way you will ever cook a whole turkey!
I have partnered with Think Turkey to bring you this delicious Instant Pot Whole Turkey recipe. All images and opinions expressed are my own.
Why You'll Love Instant Pot Whole Turkey
- A stress-free holiday dinner. Turkey is our-go to protein for Easter dinner. It's can be prepared using a wide variety of cooking methods and is so easy to make, especially in the Instant Pot. It's faster and easier than roasting in the oven since there is no basting required. In under 2 hours, you can serve a juicy, tender, whole turkey. It’s the fastest way to cook turkey!
- Turkey is a healthy protein. If you haven't already noticed, our family loves cooking with turkey (see all of our turkey recipes!). It's lean, healthy, and high in protein. Plus, the white turkey meat is low in fat, making it great for healthy meal planning — and not just during the holidays. We enjoy it year-round.
- The crispy skin and turkey gravy. Juicy and tender meat might be the star of the show here, but this turkey is taken to the next level with two other things: crispy turkey skin and homemade turkey gravy. With this Instant Pot whole turkey, you get both.
- The delicious leftover turkey recipes. My favourite part about cooking a whole turkey might just be all the delicious leftovers that I can make from it including soups, sandwiches, stir-fries, and pastas. Making leftovers is also an easy (and delicious!) way to cut down on food waste and grocery costs.
Ingredients and Substitutions
To make this delicious and easy Instant Pot Whole Turkey, you will need the following ingredients (full quantities in recipe card below):
- whole turkey - This recipe only works with a 7 or 8 pound whole turkey. If you have a larger turkey, it will not fit into the pressure cooker. You may need to preorder a smaller turkey from your butcher or grocery store, so keep that in mind when preparing to make this recipe.
- seasoning - The simple seasoning rub for the turkey is made with salt, pepper, and olive oil. Just a few simple ingredients bring out the delicious natural flavor of turkey.
- onions - You will need onions to stuff the turkey as well as to line the bottom of the instant if you are making gravy.
- carrots - Carrots are also only required if you are making gravy. It adds flavor to the gravy and can be discarded after.
- poultry stock or water - This is only required if you are making gravy.
- melted butter - You only need melted butter if you choose to broil the turkey after it has been cooked. Broiling the turkey will help crisp up the skin.
- homemade gravy - the gravy is optional and is really easy to make directly in the Instant Pot with the turkey drippings. You will also need cornstarch (or flour), poultry broth, butter, and Worcestershire sauce.
You will also need measuring cups and spoons and an Instant Pot (or other pressure cooker) with wire roasting rack insert.
How to Make the Best Instant Pot Whole Turkey
- Prep the turkey. Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash the turkey and use a paper towel to pay it completely dry, inside and out.
- Season the turkey. Place the turkey on a clean cutting board and generously season it salt, black pepper, and olive oil. Rub the seasoning all over the turkey, including inside the cavity. Wearing disposable gloves helps to make clean up easier.
- Stuff the turkey. Slice one of the onions in half and insert it inside the turkey's cavity.
Cooking a Whole Turkey in the Instant Pot
Prepare the Instant Pot.
Roughly chop up the remaining onion and add it to the inner pot of the pressure cooker along with the chopped carrots, poultry stock (or water), turkey neck, and giblets. Place a wire rack that can be fitted into the instant pot on top. Place the turkey (breast side up) onto the rack, tucking in the wings. Truss the turkey by tying the legs together with kitchen string so that they stay close to the body.
Pressure cook.
Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey for 50 minutes (or 6 minutes per pound of turkey).
Once the time is up, turn the pressure cooker off and leave the turkey sealed inside for 15 minutes (it will continue to cook). After 15 minutes, quick release the remaining pressure by turning the steam release valve to the venting position.
Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 170°F (74°C).
Broil the Turkey for Crispy Skin
For crispy skin with a golden brown color, you can broil the turkey (optional). First, let the turkey rest for 10 minutes, then transfer to a roasting tray. Baste the turkey with melted butter and broil for 5 minutes until the skin turns golden brown and crispy. Make sure to monitor closely during broiling because it can burn quickly.
Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes. Remove the kitchen string and carve.
How to Make Gravy in the Instant Pot
Use a mesh sieve to filter out the drippings at the bottom of the instant pot, and discard all the clumps. Transfer the filtered liquid back into the instant pot. In a small mixing bowl, combine cornstarch and poultry broth. Stir until dissolved.
On the Instant Pot, switch to Sauté function on to high. Add the cornstarch mixture to the drippings in the pot and stir until smooth. Add butter and Worcestershire sauce and mix until combined.
Bring the gravy to a simmer, stirring constantly until smooth and thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.
How to Use Leftover Turkey
Instant pot whole turkey results in the juiciest and most tender turkey you will ever cook! It's so tender that it literally falls of the bone, which makes it so good in leftover turkey recipes too. Use the leftovers from this recipe and repurpose them into something delicious. Some of my favorites to try are:
- Leftover Turkey Stuffed Peppers
- Creamy Turkey Gnocchi Soup
- Leftover Turkey Fried Rice
- Buffalo Turkey Wraps
- Turkey Tetrazzini with Spinach
Storing Instructions
- How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it’s easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes.
- How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup).
- How to reheat: Wrap the turkey loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375°F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165°F as read on a meat thermometer. You can also reheat it in the microwave.
More Turkey Recipes
- Asian Five-Spice Roast Turkey
- Instant Pot Turkey Roast
- Juicy Roast Turkey
- Instant Pot Turkey Breast
- Slow Cooker Turkey Breast
- Turkey Parmesan
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Recipe
Instant Pot Whole Turkey
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Instant pot whole turkey is a tender, juicy, and delicious holiday main. Ready in under 2 hours, it's the fastest and easiest way to cook a whole turkey!
Ingredients
- 1 (8 pound) whole turkey, fresh or thawed from frozen
- ½ tablespoon salt
- 1 teaspoon ground black pepper (or to taste)
- 2 tablespoons olive oil
- 2 medium yellow onions, divided
- 2 medium carrots, roughly chopped
- ½ cup water or poultry stock
- 2 tablespoons melted butter (optional, if broiling)
For the gravy (optional):
- 1 tablespoon cornstarch (or flour)
- ¼ cup poultry broth
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- salt and pepper (to taste)
Instructions
- Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash the turkey and use a paper towel to pay it completely dry, inside and out.
- Place the turkey on a clean cutting board and generously season it salt, black pepper, and olive oil. Rub the seasoning all over the turkey, including inside the cavity. Wearing disposable gloves helps to make clean up easier.
- Slice one of the onions in half and insert it inside the turkey's cavity.
- Roughly chop up the remaining onion and add it to the inner pot of the pressure cooker along with the chopped carrots, poultry stock (or water), turkey neck, and giblets. Place a wire rack that can be fitted into the instant pot on top.
- Place the turkey (breast side up) onto the rack, tucking in the wings. Truss the turkey by tying the legs together with kitchen string so that they stay close to the body.
- Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey for 50 minutes (or 6 minutes per pound of turkey).
- Once the time is up, turn the pressure cooker off and leave the turkey sealed inside for 15 minutes (it will continue to cook). After 15 minutes, quick release the remaining pressure by turning the steam release valve to the venting position. Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 170°F (74°C).
- Let the turkey rest for 10 minutes, then transfer to a roasting tray. Baste the turkey with melted butter and broil for 5 minutes until the skin turns golden brown and crispy. Make sure to monitor closely during broiling because it can burn quickly.
- Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes before carving.
Homemade Gravy:
- Use a mesh sieve to filter out the drippings at the bottom of the instant pot, and discard all the clumps. Transfer the filtered liquid back into the instant pot.
- In a small mixing bowl, combine cornstarch and poultry broth. Stir until dissolved.
- On the Instant Pot, switch to Sauté function on to high. Add the cornstarch mixture to the drippings in the pot and stir until smooth. Add butter and Worcestershire sauce and mix until combined.
- Bring the gravy to a simmer, stirring constantly until smooth and thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.
Notes
How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it’s easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes.
How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup).
How to reheat: Wrap the turkey loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375°F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165°F as read on a meat thermometer. You can also reheat it in the microwave.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Turkey
- Method: Instant Pot
- Cuisine: American
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