Instant Pot Turkey Roast | Canadian Turkey

Step 1

Use a paper towel to pat the turkey roast (with the netting/butcher’s twine) completely dry. Rub oil, salt, pepper, paprika, rosemary, Italian seasoning, and garlic evenly to season. Set aside on a plate for at least 15 minutes. Add water into the inner pot of the Instant Pot (the water prevents the turkey drippings from smoking and will be used to make the gravy). Insert a heat-proof wire roasting rack that can be fitted into the Instant Pot and place the turkey roast on top. Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey roast for 45 minutes. Once the time is up, you can let the Instant Pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 165°F (74°C). Optionally, you can transfer the turkey roast into the oven and broil for 10 minutes to achieve a crispy skin. Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes.

Step 2

On the Instant Pot, switch to Sauté function on to high. In a small mixing bowl, whisk together cornstarch and poultry broth until smooth. Add it to the turkey drippings in the Instant Pot, along with butter and heavy cream. Stir constantly until smooth and cook until thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste. Remove the netting/butcher’s twine from the turkey roast. Slice and serve with gravy.