Instant Pot Turkey, Stuffing & Gravy
Instant Pot Turkey, Stuffing & Gravy
- For the Turkey + Gravy:
- 7-9.5 lb whole turkey, fully thawed (for a 6qt pot, do not exceed 7 lbs; for an 8qt pot, do not exceed 9.5 lbs)
- 2 cups of Turkey Brine (I used Rodelle which you can get here OR at Costco!)
- 2 stalks of celery, sliced
- 2 large carrots, sliced into discs
- 2 medium yellow onions, quartered
- 2 cups of turkey (or chicken) broth (I used 2 tsp of Turkey Better Than Bouillon + 2 cups of water)
- 1-2 packets of gravy mix (optional, but I used 2 packets of Turkey Better Than Gravy)
- 2 tbsp cornstarch + 2 tbsp water, for a cornstarch slurry
- Gravy Master, to brush on for browning
- For the Stuffing:
- 1 loaf of white bread, sliced, cubed and toasted
- 1 1/4 cup of turkey (or chicken) broth (I used 1 1/4 tsp of Turkey Better Than Bouillon + 1 1/4 cup of water)
- 6 tbsp (3/4 stick) of salted butter
- 2 celery stalks, finely chopped
- 1 medium yellow onion, diced
- 1 tsp seasoned salt
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1/2 tsp celery salt
- 1/2 tsp pepper
- Non-stick cooking spray, for lining the bundt pan
In case you were wondering, a 9.5 lb turkey will feed up to 6-8 people.
If you don’t care to brine your turkey, you can skip steps 2 and 3 and just go from thawing your turkey to cooking it. BUT I do STRONGLY suggest you brine it. It gives it a truly remarkable flavor + moisture and does make a difference!
Don’t want to make it with stuffing and cook that separately? No problem! Leave it out! The cook time remains the same!
While the stuffing should absolutely be 100% safe to consume seeing it was cooked in the turkey at high pressure for over an hour of time (factoring in pressurizing, cooking and releasing times), if concerned, take a thermometer and make sure the temperature reads about 165 degrees.
Timing is everything with this dish. So prepare and know exactly when it will be served to ensure you take the proper steps. Here’s a little chart to help you out:
If Making The Turkey On Thursday, 11/28
Monday, 11/18 (or earlier – don’t wait til the last second) – Buy the frozen turkey to ensure you get the proper pick of the litter.
Saturday morning, 11/23 – Follow Step 1. Take the turkey from the freezer and put it in the fridge to thaw for 4 days.
Wednesday morning, 11/27 – Follow Steps 2 & 3. Make the brining liquid and allow a solid 2-3 hours for the liquid to cool down. Then, brine the turkey for 12-24 hours.
Thursday, 11/28 – Follow Steps 4 – 13. Cook the turkey, stuffing and gravy.
- Thaw that turkey! Take it out of your freezer and allow it to thaw for a good 4 days in your fridge
- Create the brine by mixing 2 cups of brine mixture with 1 gallon (16 cups) of water in a large pot. Boil for 2-5 minutes on the stove and then turn off the heat and allow to fully cool (you can do this before work or before bed and let it on the sit on the stove to cool during that time or just put a lid on the pot, place in the fridge and let it cool for about 2-2.5 hours to speed up the process)
- Remove the thawed turkey from its packaging and remove the heart, neck and giblets from the cavity so it’s hollowed and pat it dry (either discard the innards or save them for whatever). Then, place it in a large oven bag (or even a sturdy, fresh/clean garbage bag) and then carefully set the bag in something very deep that will hold and support a turkey plus 2 gallons of water (I used a stockpot which would fit in my fridge, but you can also put it in a good, insulated cooler too). Once the brining liquid has cooled or is somewhat lukewarm (it CANNOT be hot as the turkey will prematurely cook from the heat of the liquid), pour it into the oven bag/stockpot/cooler with the turkey and then add another gallon of cold water (use teamwork for this – have one person hold the bag open while the other person pours to ensure there’s no spilling). The turkey should be totally surrounded by the liquid. Lightly squeeze out any excess air and TIGHTLY secure the bag with a good knot so NO water spills out (remember, there is a LOT of water and a whole turkey in there). Leave the turkey to brine in a refrigerated climate from 12-24 hours ahead of cooking time
- When ready to cook the turkey, dump/discard all the brining liquid, remove the turkey from the bag/stockpot/cooler, rinse the turkey well, pat the turkey totally dry (including the cavity) and let it rest. Discard any plastic handles or pop-up timers that may be attached/embedded into the turkey as well
- Make the stuffing (see the recipe here and follow steps 1-3. When done, tightly pack the stuffing into the cavity of the turkey)
- Now it’s time to go the Instant Pot, add in the trivet with the handles facing up and pour in the turkey (or chicken) broth. Carefully place the turkey on top of the trivet with the cavity side facing up to make sure the stuffing stays in. Add in the carrots, celery and onions, filling in any gaps where possible
- Secure the lid and hit “Manual” or “Pressure Cook” for 42 minutes if you have a 7 lb turkey and 50 minutes if you have a 9.5 lb turkey (and average somewhere in between if your turkey ranges from 7-9.5 lbs). It may take a good 10-15 minutes to come to pressure due to the volume in the pot. When done, allow a natural release for 12 minutes followed by a quick release. Preheat the oven to 400 degrees
- Using the handles of the trivet, VERY CAREFULLY remove the turkey from Instant Pot and set in a roasting pan with the turkey still sitting on the trivet. Now carefully position the turkey to ensure it’s facing breast-side up on the trivet in the roasting pan. Add in a little of the broth drippings from the pot to just cover the bottom of the roasting pan (we’ll get back to the broth in the pot in a jiffy)
- Now comes the secret step – what will make our turkey not only look gorgeous and give it a little extra flavor, but will also make it look like it was cooking in the oven for HOURS! Take a little Gravy Master, gently pour a little over the turkey and brush it on for coloring (go easy on it – a little goes a long way and the darker it looks now, the darker it will look once it comes out of the oven)
- Roast the turkey in the oven for 5-10 minutes until golden in color (keep an eye on it as ovens vary and we don’t want it to darken too much in color). When the turkey comes out of the oven, allow it to cool down before carving
- As the turkey’s cooling, let’s turn the broth drippings in the Instant Pot into gravy! Hit “Sauté” and Adjust to “More” or “High,” add in the gravy packets (if using) by whisking it up well, bring the broth to a bubble, add in the cornstarch slurry, stir well and let bubble for 2 minutes, turn the pot off and the gravy to thicken beautifully. Transfer to a gravy boat when done
- Lastly, carve up that turkey, transfer the meat and the stuffing from the cavity to a serving plate and serve with gravy poured over everything!
- GOBBLE GOBBLE!