THANK YOU! I got a 7 pound bone-in turkey breast and pressure cooked it to perfection in 22 minutes. Was able to crisp it up too! You helped us have the best turkey for Thanksgiving. You are the best.
Made it today. Was skeptical of getting the bird to fit but breaking the spine in the middle made it work in my 8qt. 20 minutes on high and full natural pressure release (about 25min). Center of the breast measured 155F exactly. Finished in the oven at 425F near the upper rack for half an hour. My family said it was the best turkey they've had. The meat is definitely more moist than any turkey I've cooked before in the oven (admittedly, not many), even the spatchcocked one I made last time couldn't measure up. Pressure cooking is truly a marvel. Thank you for the recipe.
Did this recipe with a 6.5 lb. in a 6.5 qt. foodie and doing the brine as well. Came out perfect. The taste was divine. I will be doing this more often. Thank you so much for the video.
I just discovered your channel and already this is my favourite place on You Tube! I just bought my first Foodie (I owned a Ninja Air Fryer up to now) and cannot wait to try out your recipes. Massive thank you for trying out new things/different methods, love it!
Every recipe that I have tried from you has turned out awesome. I can hardly wait to try this one out. You and the foodi have me excited about cooking.
I just love your TH-cam on the ninja foodi I have the 8 and 6 quart I cooked a 12 pound Turkey in my 8 quart i spatchcoked my turkey(removing the backbone fit in perfect cooked for 21 min then crisped was the best Turkey ever.thanks,keep up the good work.
Thanks so much for this informative and timely video! I learned a lot, including the fact that you can adjust the times while under pressure. I have a turkey breast for Thanksgiving and I’m so happy I came upon your channel before I attempted to cook it. I’ll bet the gravy was terrific, too! Thanks again for your trial and error method to help all of us and I hope you have a wonderful holiday. I also subscribed and look forward to more great recipes! 😘
What a fascinating watch. As far as I can tell, this is the only whole turkey Foodi attempt on TH-cam. You did a great job, but I hope you try it again someday. It's easy to see that you were super close to perfection.
I just did this in the 5qt with a store bought 4.5 lb brined turkey sans legs and wings. A little over 1 cup water, room temp 4 to 5 min to reach pressure then 7 min at pressure then 10 minute natural release then broiled in the foodie pan for 5 minutes on each side let rest, covered 15 minutes Tasted very good and juicy, however, I would do regular pressure at 5 minutes to truly make it juicier. On a learning curve with the 5qt. I just try and use you're formulas and tweak them down to accommodate the weight of whatever I'm cooking. Overall, it wasn't overcooked and to large to use with the plate when broiling. On top of that I did it outside, lol Overall A-B rating for this. Thanks again for all the help, MB
Looks delicious.. I’ve never brined before..does it soak into the meat itself then,?..because I don’t understand why do this and then rinse it off. Not questioning your method..just trying to learn. I would love to try this with a bone in turkey breast..it’s just myself here. Thanks again for sharing..your awesome.
I just love your show! I just watched the show on using the grill from Grill Grate. I ordered the grill today! You have turned me into a Nija Foodi super advocate. Thank you for your presentations which are so well done. Chuck
Your channel is just the best . Got a Ninja Foodi as a birthday present, best kitchen appliance ever invented. Your channel is all anyone needs to make amazing food..thank you ❤
You could not pay me to eat any of your recipes, BECAUSE I WOULD PAY YOU!! Always such awesome recipes and really teaching from your experience on the Foodi Ninja. Bravo!!
Which model is your Ninja Foodi? The outside color looks different than the ones on Amazon, I am looking at the 8 qt but still wanting to find out from you if the pot is truly non-stick, like the Ninja Foodi Grill which is amazingly non-stick and love it!
Late reply but it looks to be the OS401. I own an OL601 and the pot is truly nonstick, but is definitely not built with the consumer in mind, but rather greed. I've only ever cooked normal foods in the pot (soybeans, grits, ribs, and recently a whole turkey) and have never touched the pot with any kind of metal utensil, but the bottom is starting to flake off in small bits with a dark ring of missing coating starting to form. And this was only weeks into the purchase. It's clear they built the pot without consideration for making the coating last so people would buy replacement pots. Incredibly scummy behavior considering the price point of these cookers.
Just got my Ninja Foodi for my birthday. I am so excited to try it out. I have always wanted a pressure cooker! Did you say Amazon store? Heading there and stocking up on accessories to go with my foodi!!
As a info advice, just get the Ninja box that has a food pot, a large pizza pan, a muffin tray and a couple of metal trays. Don’t get the big baking kits unless you bake a lot. I found that I don’t use them. The silicon cover, silicon scrapers and such you can buy elsewhere. The only accessory other than that is the dehydration trays as it gives you more levels to cook on. I also got the stainless steel pot for sauté function. good luck.
I was wondering about doing a turkey in the foodie. I wasn't sure if breaking it down to major parts (breast, legs, thighs and wings) or the whole bird. I think if you wanted to do some sweet potatoes or other veg, it would probably be best to do the turkey parts so you had room to use a rack for the veg. BTW, when I do chicken or turkey, I sprinkle on poultry seasoning to all up the flavor of the bird plus any other seasonings I'm going to use. 😁
Yes, I would definitely cut it up if you wanted to make something else at the same time. Even cut up, I don't think you'd get it all in and potatoes, but it's worth a try!
I couldn't find any small whole turkeys, but I did find some turkey breasts with bone-in and skin on that I want to try and I'll be working on that this week.
I love tarragon, but I don't usually use it on Turkey or Chicken. The time for a turkey breast depends on if it is boneless or bone-in. I have a video and a recipe for bone-in turkey breast: thesaltedpepper.com/ninja-foodi-turkey-breast/
Just got one of these Ninja's and been watching your videos. I am confused now about the time. When you flipped the valve it didn't say "done" on the machine. Also, its really cooking for double the time you punch in on the key pad?
The time counts down during pressure cooking and then counts up on the keep warm function. So, it cooked under pressure for the time I put in and then I let it natural release for a while. While that is happening, the timer counts up from zero. Then, I released the remaining pressure. I hope that helps clear up the confusion.
I am wondering, you said when doing the brine that you held out the citrus peels because they get very bitter in the pressure setting...don't they do the same thing when you put the orange wedges inside the turkey?
I use the neck and giblets in the gravy. Usually separate, but this works out nicely. I wonder if I can justify getting a 2nd foodi, and having the 8 qt too.
@@TheSaltedPepper I have a galley kitchen and we cook outside when possible. The island isn't too big on kitchens. It's big on porches. To use 2 foodies, I'd have to use all the prep space. But that 8 qt is calling me.
Looks scrumptious I'm definitely trying this just as you did. Do you suggest 17 to 18 minutes with a 10 pound turkey so I can crisp it? Is there going to be a gravy video??? I just turned on my friend to a Ninja Foodie so she's watching all your videos!
I think I'll be trying to make the gravy in the hot cold blender. I'm not the best gravy maker, too impatient. I think 18 minutes would be good for a 10 pound turkey. I would suggest getting an 8 or maybe even a 9 pound turkey to make sure the lid goes down and isn't too close to the breast.
Is the brine for moisturizer only. I want my turkey as dry as possible. Have the 8qt Foodie. Loved your video, you seem to be a real kitchen gadget person like me. Btw, your recipe would be great for those who do not like turkey. Me: I love, love, love turkey and this time of year. Can hardly wait to make my first in the Foodie and to watch your videos. Thanks
Thank you for sharing this! My husband and I will be enjoying our first Thanksgiving together and I’ll be cooking our turkey in the Foodi! Since it will be just the two of us, we are planning on getting a small turkey. We considered just getting turkey breasts but we decided to take the traditional route and get a whole turkey instead. This will also be my first time cooking a full turkey, but I have cooked a small chicken in the Foodi which turned out perfect. Any suggestions you have are appreciated! ❤️ Also, what size would you suggest and how long should we pressure cook? We will devour leftovers for days so we aren’t worried about that! Also, we are making corn on the cob (we are getting in husk) as one of our sides. Just two! Would we be able to kill two birds with one stone and pressure cook together? Or do you think would that be too difficult to time? 🤔 Thank you in advance and I will happily suggestions from anyone in the comments who sees this as well! Happy Thanksgiving! 😄
I go over the turkey details in this post: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/ As far as the corn goes, you can do that while the turkey rests. Even if it fits in the pot with the turkey, corn on the cob doesn't take long to cook.
Great video. It is my birthday today and I wanted to cook my Turkey in a different way than the traditional way that I have been doing for years. I'll use some spices and rub some Virgin Olive Oil on the skin. I have an 11 lbs fresh Turkey and I will use my pressure cooker (called the big boss) and will go for 18 minutes as you suggested then brown the skin in the oven. We'll see how it goes. Thx so much for your ideas and Merry Xmas to you all!
Thank yo so much. I cooked the 11 lbs Turkey for 18 min as suggested, but it was not enough, tried another 18 minutes, it was better but the meat was not cooked all the way even after I put it in the oven on Low Broil for about 8 minutes which did brown the skin nicely. Finally I put it in for another 20 minutes back in the pressure cooker at 15 PSI and it finally cooked where the meat was moist and tender. I think I just had tough Turkey. I'll try it again next year. Happy new year to you all!
After watching your Ninja foodi on youtube for about a week my wife said to go ahead and order it,we now have the 6.5 and 8 quart,my wife cooks everything in it just bought a brand new stove don't use it now.cooked a turkey and everything else you can think of.i bought my daughter one and told her about the salted pepper,now she doesn't use her oven, another hooked Ninja foodi.
i have a question (s).. Lets say you pressure cooked this 10 lb turkey for say 15 or 16 minutes instead of the 18 minutes (assuming this includes the cook time included bring it to pressure). Would you then be able to roast or crisp it so it would be done but not over done? Then you could use some of the time for the roasting or crisping part of it? And if this is the case, which would you have opted for in the end? Roasting at high temp or crisping it? Is it even possible to do that when the meat has very little air space around it? Thanks as always!
Yes, I think if you decreased the time and IF your turkey (when sitting on the bottom of the inner pot) is about 2" from the highest part of the turkey, you could air crisp it. The only restriction on doing both is the space you have. Also, you are right, if the space around the turkey is not sufficient for air flow, you will only get the top cooked. I think for bigger turkeys, the best course of action is to PC and crisp in the oven on broil.
@@TheSaltedPepper I appreciate your time in responding. Not sure i can find even a 10 lb turkey where i live. Publix had 13 lb and up only but the hunt goes on. lol
Hi, I have the ninja foodie 6.5 and was going to purchase the ninja grill but it looks like they do mostly the same thing.Now I see a Ninja Broiler/oven is also available. Would you suggest buying one of those or is it over kill..can the foodie do the same thing already. Thanks,Al
Some people love the grill, I did not. It set off my smoke detector every time I made burgers or steaks, so I returned it. I bought the oven and I am liking that, but it won't be for everyone. I have enjoyed the few sheet pan dinners made in the oven, but my go to is still the Foodi 6.5 qt. The biggest difference with the grill is you have a little more space than the foodi, but there is even more space (probably not as deep though) in the oven. I really think it depends on what you want to cook, but the Foodi 6.5 qt does everything the other two do and also pressure cooks. It just doesn't have as much flat space because of the shape.
Amazing recipe!!! Canadian Thanksgiving has passed but it's always a good time for turkey!!! Random question, why is the seal on your pressure lid red/orange???
Thank you! I was sent the seals from a company to test out and make sure they work as well as the ones that come direct from Ninja. They do and I like that they are a different color. I have them in my Amazon store if you ever need a replacement. amazon.com/shop/thesaltedpepper
Louise for the new OL701 since it is steam and crisp button instead of just crisp, is there anything different time wise in pressure cooking or even the steam and crisp that we should change?
Since I haven't tested the recipe with steam & crisp, I would use the PC and Air Crisp settings on the OLF701 just like I did in this video and it should work the same.
I have a question? You said the peel would make the brine bitter if you pressue cooked it? Why doesn't it make the turkey bitter when you pressure cook it? Just curious, it confuses me. lol
When citrus is in the liquid that boils, it releases the bitterness into the liquid which has ruined broth for me in the past. Inside the cavity of the bird that doesn't happen because it's not boiling in liquid. I hope that helps some.
Hello! I loved this video! Me and my family often watch your channel and repeat the recipes. I do have one question though, does the turkey have to be frozen or out of the fridge? Thank you ❤️
You’ve probably been asked this question a thousand times.....make it 1,001 today. I plan on Pressure Cooking an 8 pounder at 15 minutes. I really would like to Air Crisp it afterwards. So how long do I AC my bird for? BTW, your videos are off the hook!
First, make sure it fits! Mine didn't, unfortunately. There isn't really a set time for AC'ing, I would go until you get that golden skin you want and keep an eye on the internal temp so it doesn't get dry.
The smallest I've seen is 8 pounds, but they might come a little smaller. You could also get a turkey breast with the bone in and skin on. They are usually 4-6 pounds. All the instructions for various cook times are in my written recipe post: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
@@TheSaltedPepper Thank you so much for that information...we are just two as well & like the breast with bone in and skin on suggestion...~cheers~ super video ~ :)
I go over all of my suggestions in my written post. I'm not avoiding your question and if I remembered, I would just tell you, but I've put out 8 recipes since then and I can't remember the timing on the whole turkey. I'm sorry. thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
Great video can't wait for thanksgiving definitely going to try that rub it sounds like the bomb I do have one question do you have a recipe for yams and maybe how you make your stuffing
I looked it up and what the charts say is 1 pound of turkey (bones and all) per person. So, I would say 6-8 people for the 8 pound and 8-10 for the 10 pound turkey.
@@TheSaltedPepper Stubborn bird. ^_^ As far as the turkey though, I was thinking more like, cook the breast and the legs and wings desperate like for another meal or just to have more room.
Question - if you don't want to add orange peel while pressure cooking brine (due to bitterness) then shouldn't the peel be removed before adding to the turkey cavity?
@@TheSaltedPepper oh WOW. Thank you for the lightning fast response! Am making this for our Thanksgiving & heading out to store now for non perishables. Plus my Ninja 8 qt pressure cooker arrived tomorrow! I'm so excited❗❗❗ Told family this will be THE best turkey they ever had. Thank you so much❗
Another question...behind you in this video is what looks like a swirled egg holder with a dozen or so brown eggs in it....is that what it is? How are you able to keep the eggs out and not be refrigerated? where did you buy the holder? I love it.
I bought it on Amazon, I'll give you the link. Our eggs are fresh from our chickens and you can keep them room temp (unwashed). We have so many eggs that once that gets full, I wash them and put them in the fridge.
That is a good question and I think I would add it after PC and before crisping instead, but it won't hurt anything to add it before either. I just don't know if it's even necessary.
I really hope this doesn't seem like a ridiculous question-lol- my mother wants me to stuff the turkey...is it possible? I've been thinking of ways to do it but I'm thinking the stuffing would become too 'wet' being in the pressure cooker? Then I've gotta get it out somehow? Do you have any ideas Louise? Or is it just not going to happen?!?
Oh, i was so hoping this would be a step by step for me as a newbie, but i learned a lot, thank you. I hope you do another when you have time. But i will cook my turkey in the oven as i dont think i am ready to do it in my ninja foodie. Thank you for being our test kitchen. 😄
Cherie C it was step-by-step. We showed everything that is important. Let me know if you have questions! The only things that aren’t filmed are when I grab utensils I forget or I break away to wash my hands. I’m trying to get better about mentioning that, so people know I’m doing it even though they can’t see me doing it.
Tried to fit a 10 lb turkey, which was a hunt to find one that small into my 8 quart XL Foodi, wouldn't remotely fit, now i'm concerned amazon sold me a smaller foodi for the price of the 8quart. The inner pot only reads 24 cups at the top.
That's weird. 24 cups is the 8qt size. I wonder if it was the shape of the turkey? Did you let it thaw before trying to fit in there? Frozen ones are so stiff that it might be hard to get it in there.
@@TheSaltedPepper yes I tried a second time after brining for a day but I think I just got ahold of a long bird instead of a shorter and stouter one. Ended up cooking it the oven but your brining and spices still worked out! The family said they’d never had turkey so moist!
I’m going to be cooking an 8 lb turkey - what would you recommend for cook time? I know you recommended 18 mins for the 10 lb. Don’t want to overcook. Thank you!
I would always suggest leaning on the side of undercooked even if you have to PC another minute or two. My suggestions for timing are in the written post here: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
I agree about cleaning out poultry, if anyone ever saw what goes on in a packing plant or in the meat dept they'd wash it too. If they drop it on the floor they don't throw it out and certainly don't clean it they just wipe it off and seal it up. Same with meats and that removes the bone fragments from the sawing
@@TheSaltedPepper I only know from what I've read on documentaries and the news about poultry and meat industries, horrible! But I knew from experience through my mother who worked as a meat packer in a supermarket back in the 60's. The floors were covered in sawdust (like they all are at meat and poultry plants too) and as the butchers sawed away at the meat or cut up the poultry, if anything happened to fall on the sawdust covered floor, they brushed it off, put it in the pile to be packaged , they certainly didn't stop to wash it off. And they certainly don't wipe off the slivers of bone from the saws.
Not apple cider vinegar, apple cider is a non-alcoholic drink that is sold in grocery stores in the US. I did hear from someone that it can be hard to find in the UK, so I would use apple juice instead or make your own apple cider which is very easy in the Ninja Foodi.
Everyone always uses the air crisp function after pressure cooking the chicken/turkey whole. Has anyone tried the bake/roast function instead of air crisp?
I think the idea behind using the AC function is that the fan spins faster is better able to circulate the hot air to get more even crisping. However, there is often that brown spot on top, so I think the next time I try a chicken, I'll undercook it even more and give the bake/roast function a try!
I would, but I'm allergic to all gloves. I spent 28 years as a nurse with horrible hands and I simply won't wear gloves anymore. I have stained my fingernails with tumeric and curry, it takes forever to go away!
Here is the article that goes over timing for various sizes of turkeys. I did a turkey breast that I was able to air crisp. I haven't found a whole turkey small enough to air crisp yet. I think an 8 pound will work in the 8 qt, but I can't find one that size. thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
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You are the only presenter I learn from without getting pissed off by drama or other nonsense. Thank you :)
Well, thank you very much!
THANK YOU! I got a 7 pound bone-in turkey breast and pressure cooked it to perfection in 22 minutes. Was able to crisp it up too! You helped us have the best turkey for Thanksgiving. You are the best.
That is great! I'm so glad it worked out for you!
Made it today. Was skeptical of getting the bird to fit but breaking the spine in the middle made it work in my 8qt. 20 minutes on high and full natural pressure release (about 25min). Center of the breast measured 155F exactly. Finished in the oven at 425F near the upper rack for half an hour.
My family said it was the best turkey they've had. The meat is definitely more moist than any turkey I've cooked before in the oven (admittedly, not many), even the spatchcocked one I made last time couldn't measure up. Pressure cooking is truly a marvel.
Thank you for the recipe.
Hands down the best turkey recipe ever. You nailed this. The turkey was so flavorful and juicy. 🤤
Thanks so much!!
Did this recipe with a 6.5 lb. in a 6.5 qt. foodie and doing the brine as well. Came out perfect. The taste was divine. I will be doing this more often. Thank you so much for the video.
That is so wonderful! I'm glad you enjoyed it.
I just discovered your channel and already this is my favourite place on You Tube! I just bought my first Foodie (I owned a Ninja Air Fryer up to now) and cannot wait to try out your recipes. Massive thank you for trying out new things/different methods, love it!
Thank you so much!
Every recipe that I have tried from you has turned out awesome. I can hardly wait to try this one out. You and the foodi have me excited about cooking.
You have no idea how much this means to me! Thank you so much!
I have a question, so how long do you think I should cook an 8 pound turkey, if I have a 6.5 quart Foodi?
I just love your TH-cam on the ninja foodi I have the 8 and 6 quart I cooked a 12 pound Turkey in my 8 quart i spatchcoked my turkey(removing the backbone fit in perfect cooked for 21 min then crisped was the best Turkey ever.thanks,keep up the good work.
That is awesome!
Thanks so much for this informative and timely video! I learned a lot, including the fact that you can adjust the times while under pressure. I have a turkey breast for Thanksgiving and I’m so happy I came upon your channel before I attempted to cook it. I’ll bet the gravy was terrific, too! Thanks again for your trial and error method to help all of us and I hope you have a wonderful holiday. I also subscribed and look forward to more great recipes! 😘
Thank you so much! I have a few recipes for turkey breast (bone-in and boneless) on my website if you want to check those out. thesaltedpepper.com
You should try a dry brine. I prefer that method because it comes out flavorful and juicy. 😍
So does the wet brine, but one day I will try a dry brine for sure. Probably next year.
What a fascinating watch. As far as I can tell, this is the only whole turkey Foodi attempt on TH-cam. You did a great job, but I hope you try it again someday. It's easy to see that you were super close to perfection.
If I can find a smaller turkey next year, I'll be doing it again. The turkey was so amazing!
I just did this in the 5qt with a store bought 4.5 lb brined turkey sans legs and wings.
A little over 1 cup water, room temp
4 to 5 min to reach pressure
then 7 min at pressure
then 10 minute natural release
then broiled in the foodie pan for 5 minutes on each side
let rest, covered 15 minutes
Tasted very good and juicy, however, I would do regular pressure at 5 minutes to truly make it juicier. On a learning curve with the 5qt. I just try and use you're formulas and tweak them down to accommodate the weight of whatever I'm cooking. Overall, it wasn't overcooked and to large to use with the plate when broiling. On top of that I did it outside, lol Overall A-B rating for this.
Thanks again for all the help, MB
I have a larger pressure cooker, cn you tell me how long t pressure cook a 20 lb turkey?
Looks delicious..
I’ve never brined before..does it soak into the meat itself then,?..because I don’t understand why do this and then rinse it off. Not questioning your method..just trying to learn.
I would love to try this with a bone in turkey breast..it’s just myself here.
Thanks again for sharing..your awesome.
It does penetrate the meat and you rinse it so the outside isn't over salty.
I just love your show! I just watched the show on using the grill from Grill Grate. I ordered the grill today! You have turned me into a Nija Foodi super advocate. Thank you for your presentations which are so well done. Chuck
Awesome! Thank you! You will love the grill grate!
Your channel is just the best . Got a Ninja Foodi as a birthday present, best kitchen appliance ever invented. Your channel is all anyone needs to make amazing food..thank you ❤
Happy birthday!
Thank you for this recipe. I cooked my first turkey, and my husband love it.
I'm so happy to hear that!
Sooo thankful for this recipe & its NINJA FOODI STYLE ❤❤❤❤ so hard to find ninja foodi specific recipes
Wow...the foodi can even do turkey!
Use a torch to crispy up the skin I use a mag torch on my sous vide cooked poultry or beef etc. to give it some brown or crispier skin
I thought about that! Unfortunately, mine stopped working and I haven't replaced it! Great suggestion though!
Good idea, but then don't need to buy a Foodi to do that. Use with any pressure cooker.
@@madbeatlesremixer Yep, this recipe can definitely be made in any pressure cooker.
You could not pay me to eat any of your recipes, BECAUSE I WOULD PAY YOU!! Always such awesome recipes and really teaching from your experience on the Foodi Ninja. Bravo!!
LOL! Enjoy!
This bachelor is determined to cook his own turkey this year! Thank you for the help Miss Salted Pepper 😁
Keep me posted!
Heheheeee😀
It turned out perfect!
I have a great stuffing/ dressing recipe for you if you'd like it.
Wow that was awesome 👌 will try it soon hope it works for me thxs
Which model is your Ninja Foodi? The outside color looks different than the ones on Amazon, I am looking at the 8 qt but still wanting to find out from you if the pot is truly non-stick, like the Ninja Foodi Grill which is amazingly non-stick and love it!
Late reply but it looks to be the OS401.
I own an OL601 and the pot is truly nonstick, but is definitely not built with the consumer in mind, but rather greed. I've only ever cooked normal foods in the pot (soybeans, grits, ribs, and recently a whole turkey) and have never touched the pot with any kind of metal utensil, but the bottom is starting to flake off in small bits with a dark ring of missing coating starting to form. And this was only weeks into the purchase. It's clear they built the pot without consideration for making the coating last so people would buy replacement pots. Incredibly scummy behavior considering the price point of these cookers.
I love your recipes ❤️. I just got the ninja oven. Already have the foodie
Thank you!
Just got my Ninja Foodi for my birthday. I am so excited to try it out. I have always wanted a pressure cooker! Did you say Amazon store? Heading there and stocking up on accessories to go with my foodi!!
I hope you love the Foodi!
As a info advice, just get the Ninja box that has a food pot, a large pizza pan, a muffin tray and a couple of metal trays. Don’t get the big baking kits unless you bake a lot. I found that I don’t use them. The silicon cover, silicon scrapers and such you can buy elsewhere. The only accessory other than that is the dehydration trays as it gives you more levels to cook on. I also got the stainless steel pot for sauté function. good luck.
Great looking bird. What is the strainer you used called? I didn't see it on your Amazon page.
It was probably a fine mesh strainer.
I plan on trying your recipe and directions. Were you able to try it with a 8lb turkey in the 8 quart Ninja Foodi?
I was wondering about doing a turkey in the foodie. I wasn't sure if breaking it down to major parts (breast, legs, thighs and wings) or the whole bird.
I think if you wanted to do some sweet potatoes or other veg, it would probably be best to do the turkey parts so you had room to use a rack for the veg.
BTW, when I do chicken or turkey, I sprinkle on poultry seasoning to all up the flavor of the bird plus any other seasonings I'm going to use. 😁
Yes, I would definitely cut it up if you wanted to make something else at the same time. Even cut up, I don't think you'd get it all in and potatoes, but it's worth a try!
Wow... 18 minutes. I got mine today and I can’t wait til it’s at Christmas with me we’re already besties 😂
Hope you enjoy it!
I actually got a 12 lb turkey in my 8qt. then did air crisp. Came out good.
WOW! That is impressive!
How long did you pressure cook for? How long did you crisp for? Cheers 🥂
I just finished making an 8lb turkey in the 8qt Ninja Foodi, thank you for this recipe!!
Happy Thanksgiving!
Could you do a video of using steam crisp + thermometer in the 701 model to cook turkey?
I couldn't find any small whole turkeys, but I did find some turkey breasts with bone-in and skin on that I want to try and I'll be working on that this week.
What about using tarragon? I am only cooking a turkey breast. How long do you think that will take I think it’s about 7 lbs
I love tarragon, but I don't usually use it on Turkey or Chicken. The time for a turkey breast depends on if it is boneless or bone-in. I have a video and a recipe for bone-in turkey breast: thesaltedpepper.com/ninja-foodi-turkey-breast/
Just got one of these Ninja's and been watching your videos. I am confused now about the time. When you flipped the valve it didn't say "done" on the machine. Also, its really cooking for double the time you punch in on the key pad?
The time counts down during pressure cooking and then counts up on the keep warm function. So, it cooked under pressure for the time I put in and then I let it natural release for a while. While that is happening, the timer counts up from zero. Then, I released the remaining pressure. I hope that helps clear up the confusion.
I am wondering, you said when doing the brine that you held out the citrus peels because they get very bitter in the pressure setting...don't they do the same thing when you put the orange wedges inside the turkey?
No, the don't because they aren't in the liquid. Its' when they are in the liquid that the bitterness comes out in the broth.
I really enjoy watching your show!
Thank you so much!
Thank you for the turkey video.
Looking gorgeous with your hair braided
Thank you so much!
I use the neck and giblets in the gravy. Usually separate, but this works out nicely. I wonder if I can justify getting a 2nd foodi, and having the 8 qt too.
I usually use the neck and giblets too! I have more than 1 Foodi and often use 2 at the same time!
@@TheSaltedPepper I have a galley kitchen and we cook outside when possible. The island isn't too big on kitchens. It's big on porches. To use 2 foodies, I'd have to use all the prep space. But that 8 qt is calling me.
@@TheSaltedPepper I just got the water warning. Hah!😜 my chicken and dumplings came out fine.
Love the Turkey recipe was wondering does it work the same with a whole chicken
The strange thing is chicken takes longer to cook than turkey. You definitely do the same brining though!
The silicone poultry sling you used... Is it safe for using in crisp mode? Thanks in advance. -
Yes, it works great.
Looks scrumptious I'm definitely trying this just as you did. Do you suggest 17 to 18 minutes with a 10 pound turkey so I can crisp it? Is there going to be a gravy video??? I just turned on my friend to a Ninja Foodie so she's watching all your videos!
I think I'll be trying to make the gravy in the hot cold blender. I'm not the best gravy maker, too impatient. I think 18 minutes would be good for a 10 pound turkey. I would suggest getting an 8 or maybe even a 9 pound turkey to make sure the lid goes down and isn't too close to the breast.
I always rinse my birds. Then, I bleach the sink. No different than pork or seafood.
Would love to see you take this again with a smaller bird so you can finish the last step! I've overcooked both the turkeys I made in my Ninja Foodi
If I could find one, I would! I look every time I'm at the store, but small turkeys are hard to find.
Is the brine for moisturizer only. I want my turkey as dry as possible. Have the 8qt Foodie. Loved your video, you seem to be a real kitchen gadget person like me. Btw, your recipe would be great for those who do not like turkey. Me: I love, love, love turkey and this time of year. Can hardly wait to make my first in the Foodie and to watch your videos. Thanks
Brine adds some flavor, but definitely moisture is also added. If you like your turkey drier, I would skip the brine. I hope you love your turkey!
@@TheSaltedPepper Wow. Thank you so much.
i like that red turkey carry basket thing.
Lou Lou, the gobble gobble AKA Turkey looks so gorgeous and delectable
Thank you!
Thank you for sharing this! My husband and I will be enjoying our first Thanksgiving together and I’ll be cooking our turkey in the Foodi! Since it will be just the two of us, we are planning on getting a small turkey. We considered just getting turkey breasts but we decided to take the traditional route and get a whole turkey instead. This will also be my first time cooking a full turkey, but I have cooked a small chicken in the Foodi which turned out perfect. Any suggestions you have are appreciated! ❤️
Also, what size would you suggest and how long should we pressure cook? We will devour leftovers for days so we aren’t worried about that!
Also, we are making corn on the cob (we are getting in husk) as one of our sides. Just two! Would we be able to kill two birds with one stone and pressure cook together? Or do you think would that be too difficult to time? 🤔
Thank you in advance and I will happily suggestions from anyone in the comments who sees this as well! Happy Thanksgiving! 😄
I go over the turkey details in this post: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/ As far as the corn goes, you can do that while the turkey rests. Even if it fits in the pot with the turkey, corn on the cob doesn't take long to cook.
@@TheSaltedPepper thank you so much!
Rub: 4 T paprika, 2t poultry seasoning, 2t garlic powder, 2t red pepper flakes, 4t sea salt, 2t black restaurant pepper, 1t rosemary leaves crushed
Great video. It is my birthday today and I wanted to cook my Turkey in a different way than the traditional way that I have been doing for years. I'll use some spices and rub some Virgin Olive Oil on the skin. I have an 11 lbs fresh Turkey and I will use my pressure cooker (called the big boss) and will go for 18 minutes as you suggested then brown the skin in the oven. We'll see how it goes. Thx so much for your ideas and Merry Xmas to you all!
Happy Birthday! I hope your turkey turns out delicious!
Thank yo so much. I cooked the 11 lbs Turkey for 18 min as suggested, but it was not enough, tried another 18 minutes, it was better but the meat was not cooked all the way even after I put it in the oven on Low Broil for about 8 minutes which did brown the skin nicely. Finally I put it in for another 20 minutes back in the pressure cooker at 15 PSI and it finally cooked where the meat was moist and tender. I think I just had tough Turkey. I'll try it again next year. Happy new year to you all!
Would you advise against stuffing the turkey?
Hey where do you get all your bowls and plastic measuring cups?
Most of them are from Pampered Chef.
Can it be any bigger than a 10 lb ?
After watching your Ninja foodi on youtube for about a week my wife said to go ahead and order it,we now have the 6.5 and 8 quart,my wife cooks everything in it just bought a brand new stove don't use it now.cooked a turkey and everything else you can think of.i bought my daughter one and told her about the salted pepper,now she doesn't use her oven, another hooked Ninja foodi.
That is awesome!
i have a question (s).. Lets say you pressure cooked this 10 lb turkey for say 15 or 16 minutes instead of the 18 minutes (assuming this includes the cook time included bring it to pressure). Would you then be able to roast or crisp it so it would be done but not over done? Then you could use some of the time for the roasting or crisping part of it? And if this is the case, which would you have opted for in the end? Roasting at high temp or crisping it? Is it even possible to do that when the meat has very little air space around it? Thanks as always!
Yes, I think if you decreased the time and IF your turkey (when sitting on the bottom of the inner pot) is about 2" from the highest part of the turkey, you could air crisp it. The only restriction on doing both is the space you have. Also, you are right, if the space around the turkey is not sufficient for air flow, you will only get the top cooked. I think for bigger turkeys, the best course of action is to PC and crisp in the oven on broil.
@@TheSaltedPepper I appreciate your time in responding. Not sure i can find even a 10 lb turkey where i live. Publix had 13 lb and up only but the hunt goes on. lol
Hi, I have the ninja foodie 6.5 and was going to purchase the ninja grill but it looks like they do mostly the same thing.Now I see a Ninja Broiler/oven is also available. Would you suggest buying one of those or is it over kill..can the foodie do the same thing already. Thanks,Al
Some people love the grill, I did not. It set off my smoke detector every time I made burgers or steaks, so I returned it. I bought the oven and I am liking that, but it won't be for everyone. I have enjoyed the few sheet pan dinners made in the oven, but my go to is still the Foodi 6.5 qt. The biggest difference with the grill is you have a little more space than the foodi, but there is even more space (probably not as deep though) in the oven. I really think it depends on what you want to cook, but the Foodi 6.5 qt does everything the other two do and also pressure cooks. It just doesn't have as much flat space because of the shape.
@@TheSaltedPepper thanks very much for your review. I enjoy the things you do with the foodie
It's 3yrs later and I am just learning about this thing and you sure are selling it!
What's is the red silicon thing you are using called? I just picked up my ninja Foodi yesterday and I can see myself needed it. Ty
It's a silicone sling that I bought on Amazon, here is my affiliate link if you want to look at it. This one is $2.00 off right now: amzn.to/2CuaxNO
looks delicious. Too bad TH-cam can't transmit smell as well.
Amazing recipe!!! Canadian Thanksgiving has passed but it's always a good time for turkey!!! Random question, why is the seal on your pressure lid red/orange???
Thank you! I was sent the seals from a company to test out and make sure they work as well as the ones that come direct from Ninja. They do and I like that they are a different color. I have them in my Amazon store if you ever need a replacement. amazon.com/shop/thesaltedpepper
Louise for the new OL701 since it is steam and crisp button instead of just crisp, is there anything different time wise in pressure cooking or even the steam and crisp that we should change?
Since I haven't tested the recipe with steam & crisp, I would use the PC and Air Crisp settings on the OLF701 just like I did in this video and it should work the same.
Nice and thank you for sharing😊😊😊😊
You are most welcome!
I have a question? You said the peel would make the brine bitter if you pressue cooked it? Why doesn't it make the turkey bitter when you pressure cook it? Just curious, it confuses me. lol
When citrus is in the liquid that boils, it releases the bitterness into the liquid which has ruined broth for me in the past. Inside the cavity of the bird that doesn't happen because it's not boiling in liquid. I hope that helps some.
25:30 excuse me, is there a video of you doing the 8lb turkey in a 6.5 quart? thank you so much for your channel, happy thanksgiving!
Hello! I loved this video! Me and my family often watch your channel and repeat the recipes. I do have one question though, does the turkey have to be frozen or out of the fridge? Thank you ❤️
This was a thawed turkey.
@@TheSaltedPepper how long would it take to thaw a 9 lb Turkey in the fridge?
where did you buy the rubber sling
On Amazon, here is my affiliate link: amzn.to/2tcznQy
I use a cook from frozen turkey so no brining, how much time should I cook it for? I have an Instant Pot and a Mealthy Crisp lid
I haven't cooked a frozen turkey in the Instant Pot or the Ninja Foodi, so I'm not sure of the time, but I would definitely increase the time.
Can you put bread stuffing in this when you cook it in the foodi?
You’ve probably been asked this question a thousand times.....make it 1,001 today. I plan on Pressure Cooking an 8 pounder at 15 minutes. I really would like to Air Crisp it afterwards. So how long do I AC my bird for? BTW, your videos are off the hook!
First, make sure it fits! Mine didn't, unfortunately. There isn't really a set time for AC'ing, I would go until you get that golden skin you want and keep an eye on the internal temp so it doesn't get dry.
I am going to try and get me a ninja foodie in Jan.
What CD an you use it you don't have a sling?
I would make a foil sling
Do you have to brine. I have always used a turkey bag
You don't have to, but it really helps with the flavor if you ask me. I always brine my turkey.
are there smaller turkeys? It is just my husband and I. Also if there are smaller ones what would the time be for cooking it?
The smallest I've seen is 8 pounds, but they might come a little smaller. You could also get a turkey breast with the bone in and skin on. They are usually 4-6 pounds. All the instructions for various cook times are in my written recipe post: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
@@TheSaltedPepper Thank you so much for that information...we are just two as well & like the breast with bone in and skin on suggestion...~cheers~ super video ~ :)
Awesome video! Keep up the good work👌
Thank you.
I did find an 8 lb turkey. so how long to I PC it?
I go over all of my suggestions in my written post. I'm not avoiding your question and if I remembered, I would just tell you, but I've put out 8 recipes since then and I can't remember the timing on the whole turkey. I'm sorry. thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
Great video can't wait for thanksgiving definitely going to try that rub it sounds like the bomb I do have one question do you have a recipe for yams and maybe how you make your stuffing
I will be doing a recipe for sweet potatoes and also stuffing. I'm a little behind, but plan on filming them this week.
Just curious as to why fresh herbs do not work on the outside of the turkey for a rub?
They tend to burn.
How many servings do you think you got for the 8lb?
I looked it up and what the charts say is 1 pound of turkey (bones and all) per person. So, I would say 6-8 people for the 8 pound and 8-10 for the 10 pound turkey.
Also, I tuck the wings under on chicken and turkey. Even when I cook wings so they are not taking too much room. Just FYI.
I did try that off camera and they wouldn't stay put. LOL
@@TheSaltedPepper Stubborn bird. ^_^
As far as the turkey though, I was thinking more like, cook the breast and the legs and wings desperate like for another meal or just to have more room.
YOU'RE AWESOME !!
Thanks!
I have a turkey that is 11% sodium how much would you suggest I lower the salt in the brine?
I would probably go down to a 1/3 cup.
Question - if you don't want to add orange peel while pressure cooking brine (due to bitterness) then shouldn't the peel be removed before adding to the turkey cavity?
It doesn't release the bitterness when in the cavity because it isn't boiling in the liquid in the pot.
@@TheSaltedPepper oh WOW. Thank you for the lightning fast response! Am making this for our Thanksgiving & heading out to store now for non perishables.
Plus my Ninja 8 qt pressure cooker arrived tomorrow! I'm so excited❗❗❗
Told family this will be THE best turkey they ever had. Thank you so much❗
Can you stuffed it with bread stuffing
I haven't tried that, so I'm not sure how the stuffing will hold up.
all is great!
theres a first for everything lol I cant wait to air fry my turkey...
I hope you enjoy it!
Another question...behind you in this video is what looks like a swirled egg holder with a dozen or so brown eggs in it....is that what it is? How are you able to keep the eggs out and not be refrigerated? where did you buy the holder? I love it.
I bought it on Amazon, I'll give you the link. Our eggs are fresh from our chickens and you can keep them room temp (unwashed). We have so many eggs that once that gets full, I wash them and put them in the fridge.
What can you use it you don't have a sling?
dawniepooh526 I would make a foil sling.
Are we able to use butter on the outside? And under the skin since it’s going under pressure?
That is a good question and I think I would add it after PC and before crisping instead, but it won't hurt anything to add it before either. I just don't know if it's even necessary.
Instead of pressure cooking it. Can I just airfry it instead and just cover the top with foil paper to keep it from burning and over cooking?
In order to cook it all the way through, I'd go on a low temp.
I really hope
this doesn't seem like a ridiculous question-lol- my mother wants me to stuff the turkey...is it possible? I've been thinking of ways to do it but I'm thinking the stuffing would become too 'wet' being in the pressure cooker? Then I've gotta get it out somehow? Do you have any ideas Louise? Or is it just not going to happen?!?
I agree that the stuffing would be too wet if PC'd. You can PC your turkey a little less, then stuff it and use the bake/roast function.
Oh, i was so hoping this would be a step by step for me as a newbie, but i learned a lot, thank you. I hope you do another when you have time. But i will cook my turkey in the oven as i dont think i am ready to do it in my ninja foodie. Thank you for being our test kitchen. 😄
Cherie C it was step-by-step. We showed everything that is important. Let me know if you have questions! The only things that aren’t filmed are when I grab utensils I forget or I break away to wash my hands. I’m trying to get better about mentioning that, so people know I’m doing it even though they can’t see me doing it.
@@TheSaltedPepper no worries. It was great, really.
If you use a vegetable peeler to remove the orange rind you get less pith.
Tried to fit a 10 lb turkey, which was a hunt to find one that small into my 8 quart XL Foodi, wouldn't remotely fit, now i'm concerned amazon sold me a smaller foodi for the price of the 8quart. The inner pot only reads 24 cups at the top.
That's weird. 24 cups is the 8qt size. I wonder if it was the shape of the turkey? Did you let it thaw before trying to fit in there? Frozen ones are so stiff that it might be hard to get it in there.
@@TheSaltedPepper yes I tried a second time after brining for a day but I think I just got ahold of a long bird instead of a shorter and stouter one. Ended up cooking it the oven but your brining and spices still worked out! The family said they’d never had turkey so moist!
If you use a potato peeler, your orange skins are perfect without the pith!
I’m going to be cooking an 8 lb turkey - what would you recommend for cook time? I know you recommended 18 mins for the 10 lb. Don’t want to overcook. Thank you!
I would always suggest leaning on the side of undercooked even if you have to PC another minute or two. My suggestions for timing are in the written post here: thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/
I agree about cleaning out poultry, if anyone ever saw what goes on in a packing plant or in the meat dept they'd wash it too. If they drop it on the floor they don't throw it out and certainly don't clean it they just wipe it off and seal it up. Same with meats and that removes the bone fragments from the sawing
I do what my Mom has always done and probably always will. I can imagine (but I don't really want to) what goes on during processing!
@@TheSaltedPepper I only know from what I've read on documentaries and the news about poultry and meat industries, horrible! But I knew from experience through my mother who worked as a meat packer in a supermarket back in the 60's. The floors were covered in sawdust (like they all are at meat and poultry plants too) and as the butchers sawed away at the meat or cut up the poultry, if anything happened to fall on the sawdust covered floor, they brushed it off, put it in the pile to be packaged , they certainly didn't stop to wash it off. And they certainly don't wipe off the slivers of bone from the saws.
Merry Christmas Lou xx
Merry Christmas!
When you say use apple cider do you mean apple cider vinegar or just a regular glass of cider sold on the alcohol counters in uk supermarkets in uk
Not apple cider vinegar, apple cider is a non-alcoholic drink that is sold in grocery stores in the US. I did hear from someone that it can be hard to find in the UK, so I would use apple juice instead or make your own apple cider which is very easy in the Ninja Foodi.
Everyone always uses the air crisp function after pressure cooking the chicken/turkey whole. Has anyone tried the bake/roast function instead of air crisp?
I think the idea behind using the AC function is that the fan spins faster is better able to circulate the hot air to get more even crisping. However, there is often that brown spot on top, so I think the next time I try a chicken, I'll undercook it even more and give the bake/roast function a try!
I keep kitchen gloves, disposable, for working with meat. Washing my hands gets old. And it prevents my nails from discoloring from ingredients.
I would, but I'm allergic to all gloves. I spent 28 years as a nurse with horrible hands and I simply won't wear gloves anymore. I have stained my fingernails with tumeric and curry, it takes forever to go away!
@@TheSaltedPepper chopping mushrooms is the worst. Looks like I've been in the garden and not washed.
Pluscelamemechose right! I have to constantly pay attention to that or people will think I’m cooking with dirty fingernails! 😂
so what is the amount of time for a 8pd turkey? and would you make an air crisp roasted turkey?
Here is the article that goes over timing for various sizes of turkeys. I did a turkey breast that I was able to air crisp. I haven't found a whole turkey small enough to air crisp yet. I think an 8 pound will work in the 8 qt, but I can't find one that size. thesaltedpepper.com/how-to-cook-a-turkey-in-the-ninja-foodi/