TIP: How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it’s easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes. How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup). How to reheat: Wrap the turkey roast loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165° F as read on a meat thermometer. You can also reheat it in the microwave.
Pressure cook the turkey roast:
Make the gravy:
- 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.
- 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.