Pat the turkey dry after rinsing. Stuff the cavity with the celery, onion, peeled garlic cloves, orange slices, and rosemary.
Rub the seasoning blend all over the turkey. You won't use all of it, but reserve the rest for later.
Place the turkey on a silicone sling or you make one out of foil.
Add ½ cup of water into the inner pot. Lower the sling with the turkey into the inner pot.
Put the pressure lid on and turn the valve to seal. Select high pressure and set the time to 15 minutes. See notes additional information on timing.
Let the turkey natural release for 15 minutes and then release the remaining pressure.
Check the temperature, it should read at least 160° F. If the temperature has not reached 160° F, you can bring it up to the correct temperature by roasting. The temperature will rise an additional 5-10° during the crisping or while it rests if you are skipping that step.
If your turkey is small enough, you can crisp the skin using the Roast or Broil function on the Ninja Foodi. Or, you can crisp the skin in the oven.
Carve and serve the turkey! See post for carving instructions. Enjoy!
Notes
My formula for determining how long to cook your turkey in a pressure cookerMy suggestion is to take the total weight of the turkey and multiply it by 2 and then subtract 1 to get the pressure cooking time.*** Organic Turkeys take longer to cook. See post for details.