Turkey, Stuffing and Gravy by Pressure Luck Cooking

– For the Turkey + Gravy:
– 7-9.5 lb whole turkey, fully thawed (for a 6 qt pot, do not exceed 7 lbs;?for an 8 qt pot, do not exceed 9.5 lbs)
– 2 cups of Turkey Brine
– 2 stalks of celery, sliced
– 2 large carrots, sliced into discs
– 2 medium yellow onions, quartered
– 2 cups of turkey (or chicken) broth
– 1-2 packets of gravy mix
– 2 tbsp cornstarch + 2 tbsp water, for a cornstarch slurry
– Gravy Master, to brush on for browning
– For the Stuffing:
– 1 loaf of white bread, sliced, cubed and toasted
– 1 1/4 cup of turkey (or chicken) broth
– 6 tbsp (3/4 stick) of salted butter
– 2 celery stalks, finely chopped
– 1 medium yellow onion, diced
– 1 tsp seasoned salt
– 1 tsp dried sage
– 1 tsp dried thyme
– 1/2 tsp poultry seasoning