Step 1

1 Combine the salt and brown sugar in a small bowl

Step 2

2 Rub the turkey parts all over with the salt mixture and transfer them to a 2-gallon resealable plastic bag

Step 3

3 Seal and refrigerate for at least 8 hours, and up to 2 days

Step 4

4 Remove the turkey parts from the bag and pat dry

Step 5

5 Heat 2 tablespoons of the oil in the multicooker using the saute function

Step 6

6 Working in batches as needed, cook the legs, thighs and wings for 7 to 9 minutes, using tongs to turn them for even browning

Step 7

7 Transfer to a plate

Step 8

8 Add a 1/2 cup of the wine to the pot, then use a wooden spatula to dislodge any browned bits in the bottom of the pot

Step 9

9 Cook until the wine has almost fully evaporated, then add 1 1/2 cups of the stock or broth and 1 rosemary stem

Step 10

10 Return the turkey legs, wings and thighs to the pot, nestling them into the liquid

Step 11

11 Cook on high pressure for 25 minutes

Step 12

12 Once the turkey has finished cooking, manually release the steam

Step 13

13 Place the turkey legs, thighs and wings skin sides up on a foil-lined baking sheet

Step 14

14 Strain the braising liquid and reserve it for gravy or just for serving, if desired

Step 15

15 Cover loosely with foil

Step 16

16 Rinse and dry the inner pot of the pressure cooker

Step 17

17 Pat the turkey breast dry with paper towels

Step 18

18 Heat the remaining tablespoon of oil in the pot, using the saute function

Step 19

19 Place the turkey breast halves skin sides down in the pot; Cook for 7 to 9 minutes, lightly browning them on all sides

Step 20

20 Use tongs to carefully transfer them to a large plate

Step 21

21 Add the onion to the pot; cook for about 3 minutes (saute function), until softened, then add the remaining 1/4 cup of wine and repeat that dislodging/deglazing process of scraping browned bits in the bottom of the pot

Step 22

22 Cook until the wine has almost fully evaporated

Step 23

23 Add the remaining cup of stock or broth to the pot and the remaining rosemary stem, stirring to combine

Step 24

24 Return the turkey breast halves to the pot skin sides up, along with any juices from the plate

Step 25

25 Cook on high pressure for 12 minutes

Step 26

26 Once the breast halves have finished cooking, allow the pressure to release naturally for 10 minutes, then manually release the steam

Step 27

27 Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler

Step 28

28 Carefully transfer the breast halves to the baking sheet with the thighs, legs and wings, all skin sides up

Step 29

29 Brush the turkey pieces generously with melted butter and broil for about 5 minutes, until the skin is golden brown

Step 30

30 Serve warm, drizzled with the strained pan juices, if desired