Roasting A Turkey In A Hot Pot: A Step-By-Step Guide To Tender, Juicy Success

How to Roast a Turkey in a Hot Pot

Roasting a turkey in a hot pot is a quick and easy way to get a juicy and tender bird that's full of flavour. By using a pressure cooker, you can cut down the cooking time compared to roasting in an oven, and you'll also be able to make delicious gravy in the same pot using the turkey drippings. This method works for both a whole turkey and a turkey breast, and you can finish it off with a crispy skin using a broiler or air fryer. So, if you're short on time or oven space, especially during the holidays, this could be the perfect solution!

Preparing the turkey

Take the turkey out of the refrigerator 30 minutes to an hour before roasting. Remove any packaging and giblets from the body and neck cavities. Wash the turkey inside and out, removing any excess fat and leftover pinfeathers. Pat the outside dry with clean paper towels.

Place the turkey breast-side-up on a flat rack in a roasting pan. If you don't have a rack, you can crunch up some aluminium foil or use vegetables like carrots to keep the turkey off the bottom of the pan.

Liberally salt and pepper the inside of the turkey cavity. You can also stuff the cavity with thyme, lemon, quartered onion, and garlic. Brush the outside of the turkey with butter or oil and sprinkle with more salt and pepper.

Tie the legs together with string and tuck the wing tips under the body of the turkey. If you're using a hot pot, you can skip this step as the lid will keep the wings in place.

Cooking methods

Oven Roasting

Roasting a turkey in the oven is a classic cooking technique. The first step is to preheat your oven to 325° F or 350° F, depending on the recipe you are following. If your turkey is frozen, make sure to thaw it before cooking. You can do this by loosening the wrapping and placing the turkey on a baking sheet in the refrigerator, though this can take several days.

Once your oven is preheated, prepare your turkey. Remove any packaging and giblets, and pat the outside dry. Place the turkey breast-side-up on a flat rack in a shallow roasting pan. Brush the skin with oil or butter and season with salt and pepper. You can also stuff the cavity with herbs, lemon, onion, and garlic for added flavour.

Place the turkey in the oven and roast for 2 1/2 to 4 hours, depending on the size of your bird. A good rule of thumb is 13-15 minutes of cooking time per pound of turkey. Baste the turkey with pan juices every 45 minutes to keep the breast meat moist and promote even cooking.

Your turkey is done when the temperature in the thickest part of the thigh reaches 165° F. Remove the turkey from the oven and let it rest for at least 15 minutes before carving.

Instant Pot

If you're short on time or oven space, an Instant Pot is a great option for cooking a juicy and tender turkey breast. Start by seasoning your turkey breast with oil and herbs, then sear it in the Instant Pot for 4-5 minutes to brown all sides. Add water or broth to the pot, secure the lid, and cook on high pressure for 30-35 minutes.

Once the cooking time is up, do a quick release of the pressure and preheat your oven broiler. Transfer the turkey to a baking dish and broil for a few minutes until the skin is crispy and golden. Remove the turkey from the oven and let it rest for 10-15 minutes before carving.

You can also make delicious turkey gravy in the Instant Pot using the leftover drippings and juices.

Timing and temperature

The timing and temperature for roasting a turkey in a hot pot depend on the size of the turkey and whether it is boneless or bone-in. Here is a detailed guide:

For a boneless turkey roast, the cooking time will depend on the size of the roast. Here are the general guidelines:

• For a 3-pound boneless turkey roast, cook it on high pressure for 25 minutes.
• Allow for a full natural pressure release, which can range from 12 to 15 minutes.
• If you want a crispy skin, use a CrispLid or the broiler in your oven. With the CrispLid, set it to 500°F and broil for 8 to 10 minutes. In the oven, place the roast on a greased sheet pan and broil on the middle rack for 6 to 8 minutes.

For a bone-in turkey breast, the cooking time will depend on the weight of the breast. Here are the general guidelines:

• For a 7-pound bone-in turkey breast, cook it on high pressure for 35 minutes.
• Allow for a natural pressure release.
• If you want crispy skin, place the cooked turkey breast under the broiler for a few minutes. Set the broiler to 440°F and watch closely to prevent burning.

For larger turkeys, such as a 12 to 16-pound bird, the cooking time will be longer. Here are the general guidelines:

• Preheat the oven to 450°F, then drop the temperature to 350°F after putting the turkey into the oven.
• The rule of thumb for cooking a turkey is about 13 to 15 minutes per pound. So, for a 16-pound turkey, estimate about 3 1/2 hours of cooking time.
• Start checking the temperature of the turkey about halfway through the estimated cooking time. Check the temperature in the breast, outer thigh, and inner thigh. The meat should be at least 165°F when done.
• If the turkey is not yet fully cooked, return it to the oven for another 20 minutes.
• Let the turkey rest for at least 15 minutes before carving.

Carving the turkey

Once your turkey is roasted, it's time to carve. Here is a step-by-step guide to help you through the process:

Rest the Turkey

Give your turkey some time to rest before you begin carving. This allows the juices to settle, so they won't spill when you start carving the bird. Resting the turkey will also give it time to cool down, making it easier to handle. The recommended resting time is 15 to 30 minutes, depending on the size of your turkey.

Gather Your Tools

You'll need a sharp chef's knife, a large cutting board, a platter, and some paper towels. Place the turkey on the cutting board with the cavity facing towards you.

Remove the Legs and Thighs

Slice the skin near the thigh to separate the leg from the body. Cut through the joint, angling your knife towards the bone as you cut. Once you hit the bone, you can use your hands to grasp the thigh and bend it backward until you hear a pop and the joint becomes visible. Clean your hands, then pick up the knife again and slice through the joint and the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat this process with the second leg and thigh.

Remove the Wings

Pull the wings backward until you hear a pop, just like you did with the legs. Then, use your knife to slice through the joints to remove them.

Remove the Breasts

Make a long, deep cut along one side of the breastbone, following the curve of the bone. Use long strokes with the tip of your knife and gently pull the meat away as you go. Repeat this process on the other side of the breast. You may need to pause to wipe down your cutting board to eliminate excess juice.

Slice the White Meat

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving. Use long cutting strokes instead of short sawing motions for neater slices. Cut the wing in half and transfer the white meat to your serving platter.

Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife into the joint until you find the right spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side up on the cutting board to slice. Transfer the sliced dark meat to the platter.

Serve

Carving will cool the meat significantly, so it's best to serve the turkey as soon as it's carved and sliced. You can garnish the platter with seasonal fruit, such as small pears or grapes, and then bring it to the table for your guests to enjoy.

Making the gravy

Now that the turkey is roasted, it's time to make the gravy. The drippings from the roasted turkey will be used as the base for the gravy. Here are the steps to make the gravy:

Firstly, place the roasting pan on the stove over medium heat. You can use a single burner, but it's ideal if it fits across two burners. Leave the garlic, onion, and other flavourings in the pan. When it starts sizzling and bubbling, add flour. Cook for about a minute, stirring constantly.

Next, gradually pour in the liquid, mixing constantly. Once all the liquid is in, it should be lump-free. If not, use a whisk to get rid of any lumps.

Then, simmer the mixture until it thickens to your desired consistency. Remember that it will thicken further as it cools. Adjust the seasoning with salt and pepper to taste.

Finally, strain the gravy into a bowl, pressing the juices out of the onion, garlic, and other flavourings, then discard them. Pour the gravy into a jug and serve it with the roasted turkey. To keep the gravy warm, store it in a thermos.

You can also make the gravy ahead of time and reheat it gently over low heat while whisking occasionally to prevent the sauce from breaking. Gravy can be kept refrigerated for up to a week or frozen for up to three months.

Frequently asked questions