The most succulent, juicy turkey you will ever make plus a bonus of lashings super flavourful turkey gravy too.
Cooking times, as always, are estimates and I can't recommend getting a digital thermometer enough to be certain your turkey is cooked. Refer to local guidelines on the safe temps to heat your meat to but in the UK, you are looking for an internal reading of at least 75˚C.
Start by mixing the butter, garlic and sage together until well blended, adding a little salt if using unsalted butter. Loosen the skin of the turkey at the neck and push the butter down over each breast, replacing the skin as best you can. Season with sea salt and black pepper.
Lay the slices of onion on the base of the Inner Pot close together to support the weight of the turkey and then layer up the fresh herbs and carrots before sitting the turkey on top. Add 250ml water to the pot.
Place the lid on, close the vent, set to 30 mins Manual High and QPR when done (normally you NPR meat but it is going into the oven first then it will be left to rest before serving). Check that the thickest part of the breast reads at least 75˚C - if not, return the lid and cook for longer, rechecking the temp when done. See notes for advice on cooking times for differently sized crowns.
Meanwhile, have the oven preheated to 220˚C fan or as hot as it will go for conventional ovens. Remove the crown with meat lifters or large forks and place in an oven-proof dish. Place in the very hot oven for 10-12 minutes to brown but watch it carefully and turn it if needed. It's better to preserve the juicy texture than to overly brown and dry out the turkey by too much cooking here.
Remove to a serving plate and cover with foil to rest whilst you prep the rest of the meal. Try to give it a minimum of 30 minutes before serving but it will be beautifully moist, tender and hot under the foil for up to a couple of hours.
If using a frozen and thawed turkey crown, you will find it gives off a lot of juices on cooking in the Instant Pot so you will have plenty of stock for gravy. Strain this stock through a fine sieve and discard the herbs but keep the veg.
In a large saucepan, cook the butter and flour for the gravy until well mixed then slowly but steadily whisk in all of the strained turkey stock. It will have the texture of single cream at this point. Continue to cook until reduced by a quarter then add back the reserved, soft onion and carrots and use a stick/immersion blender to purée the veg and thicken the gravy further.
Taste and adjust the seasoning of the gravy as you see fit - a little redcurrant jelly or cranberry sauce can be a lovely addition but salt and pepper will almost certainly need to be added. Pour into your favourite gravy boat and serve!
Cooking Time Guide for Turkey Crowns
Bear in mind that you will need to check your crown fits your pot and occupies no more than 3/4 of the space to ensure proper cooking. And if bought frozen, be sure to thaw the turkey in the fridge completely before use, as per guidance from your butcher or on the packaging from the supermarket.
Be sure to check the internal temperature of the thickest part of the bird is at least 75˚C before removing from the pot and browning in the oven. If it hasn't reached temperature, I suggest giving it 10 minutes extra on Manual High before checking again.
If you have the 8-litre version of the Instant Pot, you will be able to cook a larger crown and cooking times will need scaling up accordingly. I don't have a second pot (yet!) but I will update the cooking times guide when I do (are you listening Santa, JoJo wants a second IP under her tree this year, pretty please!).