For thanksgiving, I was tasked with bringing the turkey to my aunt’s for dinner. I gave my frozen turkey the recommended time to defrost and to my horror, it was still completely frozen that morning! I ended up running to the store to pick up a ham. But with a defrosting turkey in my fridge that still needed to be eaten, I invited the same family members over to our house to partake two days later. Would you believe that it was still frozen on the inside on the fifth day of defrosting?!
I wanted a perfect turkey and I has also been wanting to try the sous vide method. Boy, am I ever glad I did. I carved the raw turkey into parts: sous vide the turkey breasts in my Instant Pot Smart and pressure cooked the rest of the parts in my Instant Pot DUO.
Instant Pot Smart Juicy Turkey – Sous Vide Method
2 turkey breasts
salt and pepper
3 sprigs fresh thyme
3 fresh sage leaves
2-3 strips lemon zest
- Fill your Instant Pot liner to the 10 cup mark with water. Start the script. Use a thermometer to make sure the water reaches 145 degrees F before putting the turkey in.
- Remove each turkey breast from the bones. Season both sides with salt and pepper. There’s a fat end and a skinny end to each breast. Place the cut sides together fat end to a skinny end so that you form a cylinder like roast that is evenly distributed throughout. At this point you can use kitchen twine to tie up your roast.
- Put the roast in a Ziploc bag and add the herbs, lemon zest and butter.
- Leave the bag opened and slowly lower the bottom of the bag into the water bath in your Instant Pot Smart until the roast is completely submerged, allowing the air to escape through the top. Squeeze the rest of the air out at the top and seal the bag.
- Sous vide the roast for 2 1/2 to 3 hours.
- Remove the roast from the bag and place it on a sheet pan. Discard the herbs and lemon zest. Roast it under the broiler until the skin is browned, turn it over and roast the other side.
- Remove from the oven, slice and serve with all your fixings.
Heat to 155 degrees F and hold temperature for 3 hours.
Instant Pot Turkey Legs and Wings
2 turkey legs
2 turkey wings
salt and pepper
1T olive oil
3 sprigs fresh thyme
3 fresh sage leaves
- Separate the drumstick from the thighs of the turkey legs. Remove the tip and separate the wings at the joints as well.
- Set the Instant Pot on Sauté and adjust to More. Once it says Hot, add the turkey parts and brown in 3 batches (wing parts, drumsticks, thighs) and remove onto a plate. Add more olive oil or butter as needed. Pour the fat into a medium saucepan for gravy.
- Pour in 1 cup of water to deglaze, scraping up the brown bits from the bottom of the pot.
- Cancel the Sauté mode. Put in the trivet, return the drumsticks and thighs. Close and lock the lid, making sure the sealing knob is on sealing. Press Manual, adjust time to 10 minutes.
- Once the cooking is done, release the pressure by quick pressure release (turning the steam knob to venting). Press Cancel.
- Add the wings and close and lock the lid, making sure the sealing knob is on sealing. Press Manual, adjust time to 15 minutes.
- Once the cooking is done, release the pressure by quick pressure release (turning the steam knob to venting). Remove the turkey parts from the Instant Pot and place them on a sheet pan.
- Roast it under the broiler until browned or skin is crispy, turn it over and roast the other side. Remove from the oven, slice and serve with all your fixings.
2T butter added to the turkey fat to make 1/4 cup fat
1 onion chopped
1 cup chicken stock
drippings from turkey legs and wings
salt and pepper to taste
- Heat saucepan on medium/low, melt butter and turkey fat together. Sauté onion for about 10 minutes until just starting to brown.
- Add flour and cook for 2 minutes stirring constantly.
- Whisk in chicken stock and turkey drippings.
- Salt and pepper as needed.
My mom, who dislikes turkey and who usually takes a small piece of dark meat just to be polite, had THREE servings of breast meat! It was that juicy and that good. The dark meat was also tender, flavourful and delicious. I will never roast a turkey in the oven again!
Another great thing about doing the turkey in the Instant Pots was freeing up my oven to make other sides and desserts.
Hope you’ll give it a try and if you do, please let me know how it goes in the comments below.
Hi, I was wondering if you could try some southern food in the IP and post on YouTube… Gumbo or Jambalya???? Please!!!!!
I will at it to my list! Thanks for the suggestion, Rhonda!
Flo have you wver done a half ham in the instant pot sous-vide?
No, I have not. I wouldn’t have thought to put ham in to sous vide since it’s already cooked. I think I would still prefer the oven so that the glaze could caramelize while heating up.
Hi Flo, I just got my Instant Pot Smart a couple of days ago and love it. You are the only one with a sous vide video with the Instant Pot on you tube. I’d love to see more.
Thanks, Bryce! I assume that you are the same Bryce that left a comment on my reverse sear rib eye. Sous vide steak is definitely on my list of videos to post! Stay tuned!
Yep, same guy. I’ve been binge watching all of your instant pot videos. I am quickly becoming an addict.
Lol… I guess they don’t call it instant “pot” for nothing. 😉
Thanks so much, Bryce! So sorry for the delayed response. I need to do some more sous vide!
Hi Flo, I unfortunately don’t have an IP Smart but have seen a sous vide 60 degree egg recipe using IP DUO online. Can you provide the steps/control of your sous vide script please? I’d like to try to mimic it manually with a DUO. Thanks.
I have not seen the video you are referring to but to the best of my knowledge, sous vide cannot be done with the DUO because the temperature cannot be controlled. Even when using the keep warm function, the temperature is about 145 degrees F. Unless that is the temperature you wish to sous vide at? As far as I know, you can only control the temperature using the Smart.
As far as I know you can’t sous vide in the DUO because you can’t control the temperature. Also, I haven’t tried using the sous vide method for egg. Sorry, I can’t provide more help and for the delay in this response!
I did read somewhere that people were using the DUO to sous vide by using the keep warm function. I can’t remember where i saw it, but somebody measured the temperature over time and found it to be pretty stable (although what temperature it cooked at…i can’t remember.) Have you ever tried this in the DUO?
Hi Flo! My IP Smart arrives today and I can’t wait to fire it up! I noticed that you used 145º in your recipe for Juicy Turkey but in the script you set your temp to 155º. Which one should I use? I enjoy your vids.
Because the Smart pot is not a true sous vide device, it needs to be calibrated to give the correct temp. Thus using a thermometer to monitor the temp of the water (145) vs the heat of the pot (155). And your pot might be different. This was my very first time diving into sous vide cooking and shortly after, I went and purchased a Joule specifically for sous vide as I came to understand how cumbersome it was to use the Smart for this purpose. But it was a great starting point for me.