My husband loves turkey, and I indulge him because I love him and turkey, too. Turkey is an inexpensive protein. It’s not exclusively a holiday meal, either. We have turkey year around.
But we live in sunny Florida. Nobody wants a hot kitchen after using an oven for several hours, especially in summer. I researched alternatives (No to the indoor turkey fryer, and no to the electric roaster). I’ve successfully pressure cooked and slow cooked a turkey breast with good results, yet never a full turkey (and I love the dark meat).
After watching one too many Sunday morning infomercials for the 10-quart Power Pressure Cooker XL, in which Eric Theiss exuberantly shows off a whole turkey cooked in 40 minutes, I ordered one for a birthday gift for myself. I was skeptical because I want stainless steel pots, not nonstick-coated aluminum. The PPCXL has only the nonstick-coated aluminum inner pot. As far as I know, there is no stainless steel replacement pot that will fit it. I resigned myself to the nonstick pot, though, and tested the cooker as a turkey roaster.
Oh my goodness! I am so pleased with the results, and so is my family. Now turkey dinners aren’t limited to cool weather months. There are a few tricks to my pressure cooked turkey, though. First, it must be no larger than 12 pounds. Mine weighed in a tad over 11. Second, use a bit of butter. I thoroughly greased the bottom of the nonstick inner pot with butter. I also put a little butter between the skin and the breast meat on either side of the wishbone. If you like crispy skin (we don’t eat skin), you’ll need to brown it under the broiler for 5-10 minutes before carving. Finally, I let pressure drop completely before opening the cooker and removing the turkey. From prepping the turkey to serving it took a total of 2 hours, still much quicker than oven roasting.
As for the nonstick coated pot I detest, it fared well and cleaned up easily in hot soapy water. I baby it with nylon or silicone tools and gentle scrubbing, though. Except for the nonstick coated pot, I’m impressed with the performance of the 10-quart PPCXL. I own an older model PPCXL that’s noisier and a bit more difficult to use, so Tristar has made improvements I like. If you’re in the market for a large multi-cooker, consider the 10 quart Power Pressure Cooker XL. (Check out the video on YouTube for the infomercial) If you want something smaller, stick with Instant Pot or other brands that offer the stainless steel inner pot.
TURKEY UNDER PRESSURE
Equipment needed: 10 quart or larger pressure cooker. chef’s knife, measuring cup
- 2 Tbsp. unsalted butter
- 1 whole turkey, 9-11 pounds, thawed
- 1 onion, quartered
- 1 rib celery, halved
- 1 clove garlic. chopped
- 1 carrot, halved
- 1 pepper, any kind, chopped
- 2 cups water
- seasonings (salt, pepper, poultry seasonings)
- Divide butter and use 1 Tbsp. to coat bottom of the pressure cooker’s pot.
- Pour 2 cups water into the pot.
- Place the turkey inside the pot, breast side up. Stuff the cavity with the onion, garlic, celery, pepper, and carrot.
- Gently separate the skin from the breast meat and insert 1½ tsp. butter on either side of the wishbone.
- Generously sprinkle turkey with salt, pepper, and poultry seasoning.
- Seal pressure cooker and bring to pressure. On the PPCXL, select Chicken/Meat and adjust time to 45 minutes.
- When the turkey has cooked for 45 minutes under pressure, remove from heat (or hit Cancel button) and allow pressure to drop completely on its own (approximately 15 minutes).
- Carefully remove the turkey from the pot using lifters or two sets of tongs. Place on a carving board and cover loosely with foil.
- Strain the cooking liquid and reserve for making gravy, soup, and/or dressing.
- Allow turkey to rest another 10-15 minutes before carving. Serve and enjoy!