1/2CupHigh Quality Stock(Turkey, Vegetable or Chicken)
1Tbs Fresh Rosemary(Chopped)
1 TbsFresh Thyme(chopped)
Kosher Salt(to taste)
Black Pepper(to taste)
Place half of the onion, 2 cloves of garlic and all of the carrots and celery at the bottom of the Instant Pot followed by the stock.
Pat the defrosted turkey dry with paper towels.
Place the other half of the onions and 2 cloves of garlic in the turkey cavity.
Blend together the room temperature butter with the herbs and seasonings you selected. Slather half of the butter under the skin of the turkey breast. The other half gets rub all over the outside of the skin. Salt and pepper to taste.
Place the metal trivet in the instant pot and place the seasoned turkey on top.
Place the lid on the Instant Pot with the valve in the sealed position. Cook on high pressure/manual for 6 minutes per pound of turkey.
NPR for 15 minutes.
Using two large forks, carefully remove the turkey from the instant pot to a large cutting board or large cooking sheet if you are crisping the skin. If you’re using kitchen bouquet, brush it on before putting in the broiler.
To crisp the skin: baste the skin with drippings and broil for 5 minutes on high.
Make the gravy while the turkey rests (See above for instructions and tips).
Carve, serve and enjoy!
Cook Time – Remember to calculate 6 minutes per pound to get the bird to the required 165 degrees.