Ingredients
- 4 turkey thighs - about 6 pounds, excess fat removed
- 1 tablespoon poultry seasoning - plus more for seasoning the turkey thighs
- 1 teaspoon black pepper - plus more for seasoning the turkey thighs
- kosher salt
- 3 tablespoons vegetable oil
- 2 cups chicken broth
- 2 tablespoons red wine vinegar
- 2 cups thinly sliced onions
- 2 cups sliced Cremeni mushrooms
- 4 cloves garlic
Gravy
- 6 tablespoons all-purpose flour
- ½ cup water
Instructions
Season the turkey ahead of time
- Season the turkey thighs generously with kosher salt, black pepper, and poultry seasoning, being sure to season under the skin as well.
- Place the turkey thighs on a rimmed baking sheet and place in the refrigerator for up to 24 hours.
Brown the turkey
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until smoking.
- Brown the turkey thighs in batches, starting with the skin side down. Add more oil as needed.
Pressure cook the turkey
- Place the turkey thighs in the Instant Pot along with the rest of the ingredients, close the lid, and set to seal.
- Set the Instant Pot to high pressure and cook the turkey thighs for 1 hour.
- After 1 hour, do a quick pressure release and check for done-ness, if the meat is not fork tender add 15 minutes and resume cooking.
- When the meat is done, remove the turkey thighs to a cutting board and cover loosely with foil.
Make the gravy
- In a small bowl, whisk the flour and water until well blended.
- Whisk the flour mixture into the liquid, onions, and mushrooms remaining in the pressure cooker, mixing well.
- Turn cooker to keep-warm and simmer gravy for 15 minutes or until thickened.
Serve
- Remove the meat from the bone, arrange on serving plates, and spoon on gravy. Serve with mashed potatoes.