• [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
• Clean, rinse and pat the turkey dry with paper towels. Rub the salt and pepper all over the turkey.
• Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water.
• Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey's cavity. Tie the legs together. Place carrots and celery in the cooker.
• Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.
• Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

Gravy

• Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside.
• Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

Serve & enjoy!