If you’ve ever thought cooking a whole turkey had to take hours and leave you exhausted, wait till you try this Instant Pot Whole Turkey Recipe. Seriously, it’s a total game-changer for busy cooks who want juicy, flavorful turkey fast without all the fuss. I absolutely love how tender and flavorful this comes out, and the fact it frees up your oven for all those sides? Chef’s kiss. Stick with me—I’ll walk you through everything you need to make your next turkey feast a breeze!

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Why You’ll Love This Recipe

  • Speedy Cooking: You get a whole turkey ready in just about an hour—way faster than the oven.
  • Juicy, Tender Results: The pressure cooker locks in moisture so your turkey won’t dry out like it can in traditional roasting.
  • Hands-Off Convenience: You can prep, set it, and relax while the Instant Pot does all the work.
  • Perfect for Any Occasion: Whether it’s Thanksgiving or a cozy Sunday dinner, it delivers crowd-pleasing flavor every time.
A white plate holds a roasted turkey, sliced into several pieces with golden brown skin and some darker roasted spots. There are two whole drumsticks placed on top, and around them are various chunks of white turkey meat. Large, soft carrot pieces are scattered across the plate, mixed with short celery sticks. Sprigs of green rosemary and thyme are placed among the vegetables. Everything sits on a white marbled surface, with a striped gray and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

I love how simple this ingredient list is—no crazy spices or fancy add-ons, just fresh herbs and classic aromatics that really let the turkey shine. Plus, most of these you probably already have on hand, making shopping a breeze.

  • Turkey: A fresh or fully thawed 7-8 pound turkey works best; rinsed and patted dry to get a nice crisp finish later.
  • Coarse sea salt or Kosher salt: Essential for seasoning generously, which makes all the difference in flavor.
  • Freshly ground black pepper: Adds a kick and balances the herbs perfectly.
  • Dried sage, rosemary, thyme: Classic herb trio that gives a lovely earthy aroma; feel free to swap in your favorite seasoning blend.
  • Onion: Adds sweetness and depth; sliced into quarters for stuffing and layering in the pot.
  • Garlic cloves: Halved for aromatic punch without overpowering.
  • Celery stalks: Brings a subtle freshness to the cooking liquid and veggies medley.
  • Carrots: Adds natural sweetness and pairs nicely with the herbs.
  • Dried bay leaf: Gives a subtle herbal flavor boost during pressure cooking.
  • Chicken broth: Creates the perfect steamy environment inside the pot that helps cook the turkey evenly and infuses flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep things classic, but sometimes I like to shake it up depending on the season or who I’m cooking for. Personalizing this Instant Pot Whole Turkey Recipe is easy and really fun—you can make it your own!

  • Herb Mix Swap: I once swapped the dried herbs for a Cajun seasoning blend and it added a smoky, spicy twist that my family went nuts for.
  • Vegetable Medley: For a heartier aroma, adding parsnips or leeks to the bottom of the Instant Pot amps up flavor beautifully.
  • Broth Alternatives: I’ve tried white wine or vegetable broth instead of chicken broth for a different flavor profile—and both work well.
  • Smaller Turkey or Turkey Breast: Just adjust the cooking time to 6 minutes per pound, and you’re good to go with the same method.

How to Make Instant Pot Whole Turkey Recipe

Step 1: Season Everything Well

First things first, give your turkey some love by seasoning both inside and out with salt and pepper—don’t be shy here! Then mix the dried sage, rosemary, and thyme (or your chosen herbs) and rub them all over the skin. I learned this step gives you such a flavorful crust that it’s worth the extra minute or two.

Step 2: Stuff and Arrange Aromatics

Pop half of the onion and one garlic clove inside the turkey cavity. Meanwhile, toss the remaining onion, garlic, celery, carrots, and bay leaf into the bottom of the Instant Pot. This veggie bed not only infuses the turkey with flavor but also keeps it from sitting in liquid, which means better browning later.

Step 3: Setup the Instant Pot and Cook

Place the trivet on top of the veggies in the pot, then tuck the wings underneath your turkey to keep them from burning. Set the turkey breast side up on the trivet. Pour in the chicken broth around the edges, lock the lid, and seal the valve. Set the pressure cooker to high for 46 minutes—that’s roughly 6 minutes per pound for a 7-8 pound bird. After cooking, let it naturally release pressure for 10 minutes before giving it a quick release to finish.

Step 4: Crisp the Skin Under the Broiler

This is the magic finishing touch. Carefully transfer the turkey to a baking sheet, baste it with oil or the flavorful drippings, and sprinkle with extra herbs if you want a little more punch. Broil for about 5 minutes just until the skin turns golden and crispy. Watch closely because the broiler works fast and you don’t want it to burn.

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Pro Tips for Making Instant Pot Whole Turkey Recipe

  • Let the Turkey Rest: I’ve found letting it rest out of the pot for 5 minutes before broiling lets the juices redistribute for maximum moistness.
  • Use a Meat Thermometer: A quick temp check after pressure cooking ensures it’s perfectly done—aim for 165°F at the breast.
  • Tuck Those Wings: Tucking wings keeps them from burning and looks neat when plated.
  • Don’t Skip the Broil: This final step brings that bakery-fresh golden skin every turkey deserves.

How to Serve Instant Pot Whole Turkey Recipe

A white plate on a white marbled surface holds a roasted chicken that is sliced into thick pieces showing golden-brown crispy skin with some herbs on top. On the side, there are bright orange carrot chunks and green celery sticks underneath and around the chicken. Some white shredded chicken meat is visible near the vegetables. The arrangement is neat and colorful with the roasted chicken taking the main space and vegetables placed as a border, with a small sprig of fresh rosemary near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this turkey with a sprinkle of fresh chopped parsley or thyme to add a pop of bright green and freshness. Sometimes a few lemon wedges on the side brighten up each slice perfectly—plus they look pretty on the plate!

Side Dishes

My go-to pairings are classic mashed potatoes (because, comfort), green bean almondine for a touch of crunch, and homemade cranberry sauce to add that tart contrast. For something a little extra, I sometimes throw in a sweet potato casserole or roasted Brussels sprouts.

Creative Ways to Present

For special occasions, I’ve arranged the turkey slices on a large wooden board surrounded by fresh herbs, citrus slices, and even small bowls of gravy and cranberry sauce. It turns the meal into a fun, interactive feast that guests love digging into.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover turkey to airtight containers and pop them straight into the fridge. It keeps beautifully for up to 4 days, which means a few extra delicious meals without any effort.

Freezing

Whenever I find myself with a mountain of turkey, I freeze leftovers in portion-sized zip bags. Just be sure to remove as much air as possible to avoid freezer burn. It’s great to have ready for quick turkey sandwiches or soups later on.

Reheating

Reheating turkey can make it dry, but here’s what works for me: I cover the slices loosely with foil and heat them in the oven at 325°F until warm. A splash of broth or gravy helps keep everything juicy. Microwaving works too—just do it at a lower power in short bursts to avoid overcooking.

FAQs

  1. Can I use a frozen turkey for this Instant Pot Whole Turkey Recipe?

    It’s best to use fresh or fully thawed turkey for this recipe. Cooking a frozen whole turkey in the Instant Pot isn’t recommended because the cooking times won’t be accurate, which could lead to unevenly cooked poultry. If you’re short on time, consider pressure cooking a frozen turkey breast instead, adjusting cooking time accordingly.

  2. What size Instant Pot do I need?

    You’ll want at least an 8-quart Instant Pot to comfortably fit a 7-8 pound turkey. If your turkey is bigger, it might not fit or cook evenly. I’ve tried smaller pots before, and it just feels cramped, which compromises results.

  3. How do I know when my turkey is done?

    The safest and easiest way is to use a meat thermometer. Insert it into the thickest part of the breast—the turkey should reach 165°F before you serve. The natural pressure release also helps juices settle, so you’re not left with rubbery meat.

  4. Can I use fresh herbs instead of dried?

    Absolutely! Fresh herbs are wonderful, but because they’re more delicate, use about three times the amount compared to dried. I often add fresh herbs both in the cooking liquid and as a garnish right before serving for maximum flavor.

Final Thoughts

Honestly, this Instant Pot Whole Turkey Recipe has been a lifesaver in my kitchen—especially on busy holidays when I want to spend less time stressing and more time enjoying company. The ease, speed, and incredible flavor make it a recipe I find myself coming back to again and again. I hope you give it a try and that it becomes one of your go-to turkey methods too. Trust me, you’re going to wow your guests with minimal effort and get ready for some serious turkey love!

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Instant Pot Whole Turkey Recipe

4.4 from 91 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
Print Recipe

Description

This Instant Pot Whole Turkey recipe offers a convenient and flavorful way to prepare a juicy turkey with classic herb seasoning. Using an Instant Pot allows you to cook the turkey quickly under pressure while keeping it moist and tender. A final broil crisps the skin to golden perfection, making it an ideal dish for a holiday feast or special occasion.

Ingredients

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
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Vegetables and Aromatics

  • 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

Liquids

  • 1 cup chicken broth

Instructions

  1. 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 on the outside skin of the turkey to infuse classic herb flavors.
  2. Prepare the Cavity. Place half of the sliced onion and one clove of garlic inside the turkey cavity to add additional aromatic flavor during cooking.
  3. Arrange Vegetables and Broth. Add the remaining onion, garlic, celery, carrots, and the bay leaf to the bottom of the inner pot of your 8-quart Instant Pot. Pour in the chicken broth, which will create steam and flavor while the turkey cooks.
  4. Place Turkey on Trivet. Position the trivet on top of the vegetables. Tuck the turkey wings underneath the bird, then carefully set the turkey on the trivet to keep it elevated above the cooking liquid.
  5. Cook Under Pressure. Lock the Instant Pot lid in place and move the steam valve to the sealing position. Select the High Pressure or Manual cooking setting and set the time for 46 minutes, estimating about 6 minutes per pound of turkey to ensure thorough cooking.
  6. Release Pressure. Once cooking completes, allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully switch the steam valve to venting to release any remaining pressure before opening the lid.
  7. Rest and Broil. Remove the turkey from the pot and place it on a large baking sheet. Let it cool for about 5 minutes. Then baste the skin with oil or drippings from the Instant Pot and sprinkle additional dried herbs if desired. Broil the turkey in your oven for approximately 5 minutes or until the skin is golden and crispy. Watch closely to prevent burning.

Notes

  • You can cook a juicy and delicious Thanksgiving turkey in your pressure cooker, saving time and cleanup.
  • The final broil step crisps the turkey skin beautifully, enhancing the flavor and appearance.
  • Herb seasoning can be substituted with your preferred mix if desired.
  • Using an 8-quart Instant Pot is recommended to accommodate the whole turkey comfortably.
  • Natural pressure release is important for maintaining the turkey’s moisture and tenderness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 276 kcal
  • Sugar: 1 g
  • Sodium: 350 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: 120 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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