The pot lid rattles and you know dinner is almost ready. You can kinda feel it, that excitement creeping in even before the steam really starts swirling strong on the sides. The pressure cooker is working like a champ, and your kitchen smells like garlic, herbs, and a bit of that turkey goodness baking itself tender.
You notice the float valve bobbing gently, which means that pressure is building up just right. The steam cues whisper a sign to keep an eye on the clock but also trust the process a little. That sealing ring is holding tight, no leaks, just a snug little system making dinner come together smooth and fast.
It6s funny how quickly a big turkey can cook in a pressure cooker; you were kinda worried at first about times and temp but hey, trusting the quick release at the end makes you feel like a superhero. And when you finally lift that lid, you catch a peek of that golden skin and tender meat thats ready to wow anyone sitting at the table.
Why This Recipe Works Every Single Time
- You get evenly cooked turkey so the meat stays juicy and not dry.
- Using chicken broth adds broth depth that keeps flavors popping.
- The pressure cooker locks in moisture better than the oven alone.
- The quick release stops cooking exactly on point so no overcooking happens.
- Herbs and garlic infuse deeply thanks to steam and pressure action.
- The float valve and sealing ring help you monitor pressure safely.
- Its way faster than roasting in the oven, saving you that dang long wait.
All the Pieces for This Meal
- 1 whole turkey (12-14 lbs)
- ½ cup olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 onion, quartered
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary and thyme
- 2 cups chicken broth
Every ingredient is about punchy flavor and tender loving care. Olive oil is your base to coat that turkey skin nice and even. Salt and pepper got that classic seasoning edge, while garlic powder and paprika bring some warm depth and color. Stuffing the turkey cavity with onion and smashed garlic plus fresh rosemary and thyme gives it that herbaceous, aromatic touch youll totally feel when you taste it.
Chicken broth is the mix-in that keeps everything moist while adding broth depth you didnt think you needed till it hits your taste buds. You gotta use fresh herbs here, makes the smell so dang good you might just wanna stick around the kitchen a lil longer.
How It All Comes Together Step by Step
- Preheat your oven to 350 degrees F. Youll need it ready for the turkey to finish crisping, trust me on this.
- Take out turkey giblets, give the bird a good pat dry with paper towels. No soggy skin here.
- Rub olive oil all over the turkey to get it glistening and ready to soak up those spices.
- Mix salt, black pepper, garlic powder, and paprika then rub the whole mixture thoroughly on the turkey skin.
- Stuff that turkey cavity with quartered onion, smashed garlic, fresh rosemary, and thyme for flavor deep inside.
- Place the turkey breast side up on a roasting rack inside a roasting pan.
- Pour 2 cups of chicken broth into the roasting pan bottom for broth depth and steam during cooking.
- Roast the turkey about 3 to 3.5 hours, basting every 45 minutes with pan juices. Internal temp needs to hit 165 degrees F in the thighs thickest part.
- Right when that float valve drops and you start quick release, you know its time to open and let that bird rest 20 minutes before carving.
Quick Tricks That Save Your Time
- Skip washing the turkey in water cause patting it dry is enough and safer.
- Set a timer to remind yourself for each 45 min basting so you dont forget.
- Use the quick release feature once the cooking timers done instead of waiting for natural release, it speeds things along a bunch.
These lil hacks keep your stress low and dinner on track fast. Honestly, the quick release is super handy especially when youre hungry and wanna check the color or when cooking time is tight. Basting keeps skin crispy and juicy too, so dont slack on it.
When You Finally Get to Eat
You spot that golden-brown skin shining under your kitchen light and smell that herb-garlic aroma filling the room. Its like a hug, a warm, crispy kinda hug you crave on Thanksgiving.
The meat itself is tender and juicy. You grab a fork and the turkey falls apart easily, not dry or tough. That broth depth and herb infusion really brings the flavor out deep inside the meat pockets.
Carving this bad boy feels satisfying cause your patience and nerves paid off. You remember why pressure cooking rocks especially for big birds it cooks fast and keeps things moist. Youre ready to pile on mashed potatoes and mashed wait no, better gravy now!
How to Store This for Later
- Refrigerate: Let the turkey cool to room temp, then wrap it tight in foil or plastic wrap. Store in the fridge and eat within 3-4 days.
- Freeze: Slice or shred the turkey, put portions in airtight containers or freezer bags, label with date, then freeze. It keeps good for up to 3 months.
- Broth: Dont throw out the leftover pan juices. Strain and store in a jar in the fridge for up to a week. Use it as a quick base for soups or gravy.
Using airtight containers helps keep moisture in and avoid freezer burn. When reheating frozen turkey, thaw overnight in the fridge first and warm gently to keep texture nice. Youll get more full meals from your turkey this way, no waste and dang tasty still.
What People Always Ask Me
- Can I use a frozen turkey? Nope, you gotta defrost fully first or it wont cook right in the pressure cooker.
- What if my float valve doesnt rise? That means your pot hasnt reached pressure yet. Check your sealing ring for leaks or if the cooker is properly closed.
- Can I skip basting? Sure, but your skin might not crisp up as good and you lose some flavor goodness on the surface.
- How do I know when its done? Use an instant read thermometer in the thickest part of the thigh. You want it at 165 degrees F safe temp.
- Can I add other herbs? Heck yes, sage or parsley work great too, just keep it fresh for best flavor.
- Do I have to use quick release? Its best for this recipe so you dont overcook but if you prefer natural release, thats fine too. Just watch your timing.
For more ways to cook fast and tasty, check out our pressure cooker recipes featuring a variety of dishes youll love. Perfect for busy weeknights or when you just want a hearty, flavorful meal in a flash.
VideosCamerawoman Attempts To Make Thanksgiving Turkey
Ingredients
Main ingredients
- 1 whole turkey 12-14 lbs
- ½ cup olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 onion quartered
- 4 cloves garlic smashed
- 4 sprigs fresh rosemary and thyme
- 2 cups chicken broth
Instructions
Instructions
- Preheat your oven to 350 degrees F. Youll need it ready for the turkey to finish crisping, trust me on this.
- Take out turkey giblets, give the bird a good pat dry with paper towels. No soggy skin here.
- Rub olive oil all over the turkey to get it glistening and ready to soak up those spices.
- Mix salt, black pepper, garlic powder, and paprika then rub the whole mixture thoroughly on the turkey skin.
- Stuff that turkey cavity with quartered onion, smashed garlic, fresh rosemary, and thyme for flavor deep inside.
- Place the turkey breast side up on a roasting rack inside a roasting pan.
- Pour 2 cups of chicken broth into the roasting pan bottom for broth depth and steam during cooking.
- Roast the turkey about 210 minutes, basting every 45 minutes with pan juices. Internal temp needs to hit 165 degrees F in the thighs thickest part.
- Right when that float valve drops and you start quick release, you know its time to open and let that bird rest 20 minutes before carving.
