Yes it’s possible! You can cook a Thanksgiving Instant Pot turkey with a crispy skin.
Nanny always made thanksgiving turkey growing up and she cooked it low and slow until it was so dry.
I loved her dearly but she was a terrible cook.
She could make Nova Scotia chowder and Christmas cherry balls but turkey was not her thing.
In Search of a Moist Turkey
I don’t think many people do it well, which is why gravy exists.
Toward the end of her life I took on the task of cooking Thanksgiving turkey and I have tried so many methods.
For a number of years I brined it, I once put butter underneath the skin, last year I spatchcocked the turkey.
I usually follow Alton Brown’s method of high heat to begin and reduce to low.
But there’s just something about turkey that makes me want to have lobster at Thanksgiving instead.
Or at least a whole fish?
But my mother loves turkey and so that will never happen. So this year I tried an Instant Pot turkey.
I figured if the Instant Pot Peruvian chicken turned out so well then a turkey should as well.
Using this 8qt model of the Instant Pot., which can handle a 8-9lb turkey on a trivet.
It sounds small but I usually cook 2 turkeys anyway as I prefer smaller ones than one gigantic turkey.
My family doesn’t like turkey skin (travesty, I know) so I cooked it the simplest way possible. No browning.
I put 1/2 onion, carrot, 1 celery stalk and 1 bay leaf in the bottom of the Instant Pot with 1/2 cup of water and set the turkey on the trivet.
Using the Instant Pot chicken method of 6 minutes per pound with a 10 minute NPR.
So an 8lb turkey is 48 Minutes Cooking + 10 Minutes NPR
The turkey falls off the bone, I simply pushed the skin away (it’s white and unappetizing) and carved the meat onto a platter for everyone to eat.
It was so moist and flavourful. No need for gravy – although we had it anyway.
I am hooked.
How to Get Instant Pot Turkey Skin Crispy
I knew my nay saying friends would say the skin is one of the most special parts of Thanksgiving dinner.
So I cooked another turkey with the same method.
While it was on NPR I preheated the oven to broil. I carefully removed the turkey on the trivet to a sheet pan.
Basted the skin in the drippings and broiled the skin for 5 minutes.
Note: I always use this digital cooking thermometer when cooking meat.
It’s less than $10 and it’s the only way to know if meat is at a safe temperature plus you don’t risk overcooking meat.
Should You Stuff Turkey?
I used to think that stuffing (or dressing as we call it) HAD to be in the turkey – that’s where all the flavour is right?
A few years ago I tested two kinds of stuffing.
One in the turkey and another in a casserole dish that I made and then poured turkey drippings over before baking – NO ONE knew the difference.
Nova Scotia Turkey Dressing
What everyone loves is the turkey dripping flavour aka fat, so we just pour it over the stuffing and cook it while the turkey is resting.
This method changed how I cooked because the problem with turkey is that it dries out fast and stuffing prolongs the cooking time.
Remove the stuffing and cook a better bird.
Turkey Breast in an Instant Pot Cooking Times
Although this recipe calls for cooking a whole turkey in an Instant Pot over the years I’ve been asked about cooking turkey breasts several times.
They require different cooking times as they are different volumes.
A seven pound turkey breast fully cooks for about 35 minutes in an Instant Pot.
Instant Pot Turkey Recipe
I cannot stress how easy it was to cook the Thanksgiving turkey in an Instant Pot.
We also used the drippings for gravy.
It would be easy enough to remove the onion/celery/carrot/bay leaf and make the gravy on a low saute or move it to a sauce pan on the stove.
And the next day consider making this Cuban Elena Ruz sandwich.
Secret Tip For Crispy Brown Skin
If you’re using kitchen bouquet to make gravy, take a pastry brush and paint the turkey with a teaspoon or two before you put it under the boiler.
It will give it the darkness of having roasted turkey all day.
Instant Pot Turkey
Yes it’s possible! You can cook a Thanksgiving Instant Pot turkey with a crispy skin.
- 8 lb turkey, fresh or defrosted
- 1 medium onion, quartered
- 1 stalk celery, quartered
- 1 medium carrot, quartered
- 2 cloves garlic, cut in half
- 1 dried bay leaf
- 1/2 cup water
- kosher salt and freshly ground black pepper
- Pat turkey dry with paper towel and season with kosher salt and black pepper.
- Put half of onion and one clove of garlic in cavity of turkey
- Put remaining ingredients in bottom of Instant Pot, place trivet with turkey on top.
- Cook on manual for 48 minutes (6 minutes per pound of turkey). NPR for 10 minutes.
- Carefully remove from Instant Pot. For crispy skin place turkey on baking sheet and baste skin with oil or drippings from Instant Pot. Broil until golden, about five minutes.
For larger or smaller turkey simply use the 6 minutes per pound rule.
Nutrition Information:Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 578Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 330mgSodium: 342mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 87g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Pin It: Whole Turkey in an Instant Pot
Looking for more Instant Pot recipes? Check out:
Instant Pot Peruvian Whole Chicken
Edit needed. after your entry of 48 minutes your TURKEY recipe states “The chicken falls off the bone…”
oops thank you!
At what pressure do youcook it? Mine only goes up to 70, do I need to cook it longer…?
Do you think I could do a fresh turkey breast and use the 6 minutes per pound for timing?
So pressure cooking is a bit different as you’re dealing with thickness of something. I’ve never tested a breast on its own but I looked at the Pressure Cooking Today website and they say “A 3.5 lb. turkey breast which took 25 minutes and a 6.5 lb. turkey breast which took 30 minutes.” If it works out I’d love to know how long you cooked it for so I can try it in the future.
trying 6-7 lb. breast for 36 min, based upon the “6 min. per lb. thought’- will keep you posted. 🙂
Have a look at some of the comments below as a few people had questions. But please do let me know how it goes.
what temperature should the instant pot be set for?
The temperature does not need to be set as it’s a pressure cooker. But it should be set to high pressure.
Hi Ayngelina! Thanks so much for this. I am back in Nova Scotia waiting for my new home to be finished. An Instapot is at the top of my list to purchase. I cannot wait to try cooking a turkey in it. I also want to try cooking the dressing outside the bird.
Ayngelina, I have to say that this was the best turkey I have had in a lifetime. It was so moist that I would never want you to do any other way. And I will expect you to be doing this for every Thanksgiving and Christmas in the foreseeable future! Love Mom (aka dishwasher)
That was the most adorable comment ever ❤
So is an “instant pot” a pressure cooker? I’ve been cooking for 40 years and never heard of it.
The instant pot is an electric pressure cooker and perhaps one of the most popular now but you could use any pressure cooker for a turkey.
Thank you for posting this recipe! I have the XL power cooker and I don’t use it that often because I’m not very familiar with it. Can you explain how to cook on manual and what is NPR.
I’m not familiar with your brand of slow cooker. But manual is setting the time yourself and NPR meals a natural pressure release instead of releasing the pressure immediately. I hope this helps!
I love this and am so looking forward to trying it.
Was the turkey frozen or thawed when you cooked it? If it wasn’t frozen how would you adjust the process to cork it completely? Thanks
I used thawed turkeys both times. I have never cooked one frozen in the Instant Pot so I couldn’t say how long it takes. I definitely recommend thawing it to make it faster.
I have an 8qt pot, do you think I could do a 10-12lb bird in it?
I think you can definitely do 10lb, for 12 it really depends on how big the legs are but you could always break the legs to fit them in. I would take the inner pot with you to the supermarket to see if it fits.
I fit 12 pound turkeys in my instant pot, you can’t really tell if they’ll fit when they are frozen though. But just follow the 6 minutes per pound, easy peasy. 🙂
We had a 13.5 lb turkey so I cut legs and wings off to rearrange to fit. Followed the the 6 min per lb.
Added some herbs and salt to the outside.
Followed everything else in the recipe and … dry bird, bummer.
Indeed because it’s a pressure cooker if you change the shape of the bird you would need to cook for less time accounting that it is now turkey pieces instead of a whole turkey.
I wanted to do a cajun rub turkey for thanksgiving…any ideas for it to work in the instant pot? I just bought one a couple days ago and I’m going to try your method.
You could do one of two ways. Mix it with oil and marinate it overnight before cooking. Or you could rub it onto the bird and brown all sides before cooking.
My turkey was about 14 lbs so I cut it in half making a breast and wings front piece, and legs and thighs back piece. The breast piece was almost 8 lbs and just fit in my 6 quart instant pot. I did not use a trivet because the carrot, onion and celery seemed to do a good job of elevating the turkey. I set it for 48 minutes (15 min NPR, I got distracted and let it go a little long) The results were good but my turkey breast got up to 184 degrees leaving it just slightly dry to my taste. (although, my husband said it was perfect) I think next time I will try 40 minutes with a 10 minute NPR. I loved the flavor and the broth is flavorful with good color for gravy! This is a great way to cook a smaller turkey. Thank you for posting this recipe.
I got an 8.3 lb Turkey (closest I could find). Doesn’t look like it will fit. Any suggestions??
I would break its legs off and tuck them underneath
I cooked an 8 lb organic non frozen turkey in an 8 qt instant pot. I followed the recipe exactly. There was a lot of liquid in the bottom but the turkey was very dry, You could hardly cut the breast meat. Any ideas? Did I need to use more water? I cook a 6 lb chicken in the same instant pot with 1 1/2 cups liquid at 10 minutes per pound and it comes out very moist. Open to suggestions, Thank you for your time.
I’ve heard that for organic turkeys the cooking time required is shorter. I think I saw it on Jaimie Oliver cooking show once. Maybe the cooking time would need to be adjusted to factor this in?
I know this is old, but it might help someone.
My guess is that the organic turkey was not injected with brine like many of the commercial “grocery” store turkeys are, in fact, I found it difficult to even source any that weren’t injected. If you choose the organic route again, I would consider “dry brining’ were a dry salt rub is applied and the turkey is tightly wrapped and allowed to marinate for a few days. The thinking is that the turkey juices are drawn out from the salt (and spices/herbs) from the rub, then are reabsorbed into the turkey. The advantage over wet brining is that you don’t get a diluted flavor and ease of process.
This is very helpful. Thank you!
Thanks for the recipe and input. I will be trying this for the first time with an instant pot and so appreciative the advice. I’m really loving the Instant Pot so far. Had no idea I could use it for turkey. Thanks!
Just made this for Christmas. I’m vegetarian so had to wait and see what my family thought. I have the 8qt instant pot and did a 6.5 pound turkey in it. 1.5 cups of water and 39 minutes. Then broiled for 5 minutes which really gave the skin a nice crisp to it. My family said it is some of the best turkey they have ever tasted. I didn’t have bay leaf so I sprinkled some poultry seasoning with the salt and pepper.
I’m so excited to hear this! Thank you for letting me know!
Is it safe to use any trivet you have
I’d use the one that is with the Instant Pot
What does NPR mean?
Natural pressure release, it means you don’t release the pressure right away.
Thanks for the Instant Pot Turkey cooking instruction. Mines too big to fit whole, so I’m breaking it down first.
Like you we do 2 turkeys during the holidays and cook stuffing outside of the bird. I do my stuffing in a large slow cooker, using the drippings from the first turkey. It comes out tasting just as good, with the advantage the ability to prepare a much larger amount of high demand stuffing!
We make stuffing balls – warp them in bacon (thought you’d be interested!) and bake in the oven. The stuffing absorbs all the fat… and yum!
I need that recipe!
I cooked what I thought was a whole turkey but it was the one in breast. My pot is at least 8 QT and the bird was 7# and I got the lid on but it was touching I am sure So I don’t know how you think you can get an 8+ pound bird into the pot ! I cooked it as directed not realizing it was not a full bird so that may have been part of problem, and it was a bird that had a little poker thing that supposed to come out when it’s done. When I lifted the lid it wasn’t fully out but that may have been because the bird was pressed against the lid. It was definitely done, but the texture was stringy. And it was like a “juicy dry”. I did a natural release considering it was clearly overfilled. When I say overfilled I don’t know if they’re talking about liquid or just overfilled Period. Iit was roughly a 7# bo e in breasts and I cooked 42 minutes with 10 natyrsl release 10 minutes. I brookes on high for 5-7 minutes as I can to turn it to get all the skin brown. Any thoughts?
I think there are a few things happening here, hopefully I touch on all of them for you.
1. I use a 8qt Instant Pot, I link to it above so mine is just a tad bigger than yours and fits an 8lb turkey.
2. I never trust those plastic thermometers in birds as it doesn’t say what the temp is. I always use a digital cooking thermometer, I link to the one I use in the post. It’s $10 and lasts years – you’ll never undercook or overcook anything again.
3. Finally the juicy dry. I definitely think you overcooked it. Pressure cookers work a bit differently than say an oven and so the thickness of meat is important. For a 7lb breast I’d cook it for 35 minutes. Here is a great recipe from another blogger: https://www.crunchycreamysweet.com/2017/11/04/instant-pot-turkey-breast-recipe/
I hope this helps! Don’t get discouraged, sometimes it’s take a while to get the swing of cooking with a pressure cooker.
I better try this out before Thanksgiving! A few trial runs are in order.
I’m trying out my first turkey in the IP. Question about cook time. You say 6 min per pound. I have a 9.5lbs turkey so going to cook it for 58min. However I just read in a post that you suggested cooking a 7lb turkey for 35 minutes. Do I stay with your 6min/lbs or 5min/lbs.
Looking forward to trying this out. I’m hoping for very moist turkey as I’ve never been a fan of over roasted turkey.
That was for a turkey beast not a whole turkey. As the body composition is different it requires different cooking times in an instant Pot.
A whole unatuffed a turkey at 9.5 lbs would be 57 minutes.
Please let me know how you like it by commenting when you’re done. I just cooked another one this way and my family swears it’s the best way not to have dry turkey.
I’m gonna make turkey this month, but I need , need, need that bacon stuffing balls recipe. I’m a bacon lover. Must have. Thanks!
This sounds so delicious, I’m going to be doing my turkey this way for Thanksgiving this year. It’s my first year hosting and I know that the InstantPot is the safest way to not end up with dried poultry. I’m definitely going to need to do two birds (or one whole turkey and a big breast), how do you cook your two turkey’s? Do you have two InstantPots or do you do one and then the other and just keep the first one warmed?
I always cook two Turkeys in Instant Pot, one after the other. (a week or so before the holiday)
The largest has been an eleven pound in an 8 quart Instant Pot. I carve them the same day, make gravy and freeze turkey in casseroles already to serve. I freeze the skin separately and put on top of stuffing when I bake it.
Thank you so much for this recipie!! I have an 8 qt electric pressure cooker (not ip though). I did a test run in a 10 lb unstuffed for 55 minutes and it was delicious!!! I am definately going this route this year for my family.
I too desperately would love to get that bacon ball stuffing!! My mouth started watering immediately!! LOL
Have a Happy Thanksgiving!!
I am sooooo happy to hear this! Happy Thanksgiving!
I plan on pressure cooking 6.25 lbs of turkey dark meat parts (thighs, legs and wings) in my new Instant pot for Thanksgiving.
Do I still use the 6 MINS / POUND method when stacking all the pieces?
I haven’t cooked turkey pieces but I would think it’s a different cooking time as they are separated and the beast is not included. As the thighs are the largest I’d search for a recipe for turkey thighs of the same weight to see how long they should be cooked for.
What does Npr stand for
Natural pressure release vs a quick release of pressure.
I’ve REALLY enjoyed this thread! I have a 6 litre IP and will cut my 8lb turkey in half just to be safe. But that (evil) person who mentioned the bacon stuffing balls! She’d better tell everyone her secret, or thery will hunt her down! OMG I’m laughing here. Made my day!
I’m trying to get it as SOOO many people have asked about it!
Thank you for the instructions for the turkey.
I just bought myself an IP and am debating whether to use it or not (I’m a bit apprehensive as I made a slow cooker chicken for the first time last month and it was a bit of a disaster as the meat had fallen off the bone. Not sure that I want to risk having this kind of experience with Christmas Dinner 🙂 )
Thank you…. well, we ended up using the IP as the turkey wouldn’t fit in my countertop convection oven. I also had to chop it up. The breast is done (falling off the bone) and the legs are in now.
I tried this recipe today, Christmas Day, in 8qt instant pot…followed directions exact for 9 lb turkey…except 1&1/2 cup water, and 1 hour at high pressure, poultry.
The white meat was dry and chewy; the dark meat chewy. Any suggestions as to what went wrong and how to correct the disappointment?
I bought the pot just for this occasion.
A nine pound turkey would be 9×6 minutes or 56 minutes. Did you let it NPR for ten minutes?
Yes. 9x 6 is 54.
And I don’t see what different 6 minutes makes…
And the chopped onion was still crunchy.
Well 6 minutes makes a huge difference in a pressure cooker. You can actually cook a pork tenderloin in 6 minutes. Although I’m not sure what happened as 6 minutes would have erred on the side of overcooking. And your quartered onion should have been soft in the chicken liquid.
Did you have any liquid in the pot when it was done? Nothing should be crunchy.
You’ve given me the courage I needed to dive in with a whole 14 lb fresh turkey. I’ll likely have to break some legs….I’ll let you know how it turned out!
Oooh that’s a big one. Mine is an 8qt and I think the largest I’ve cooked is a 9.5lb and that really filled the pot.
But with that one I wasn’t sure if it would fit so I had already strategized what to do. I was going to remove the wings as no one eats them, unhinge the legs so they could be contorted to fit and then break the spine and breastbone as the cavity was taking up unnecessary room. Let me know how it goes!
We have a 10 qt, and a 12lb – 13lb turkey will fit just so without any knifery. Brined and thawed, we did a 2 bay leaf, cajun rub , celery salt, and a dusting of brown gravy mix to help with the color. 1+ cup of chicken stock and we went 48 minutes w/npr. Poured the liquid into a stockpot and slid onto a foil baking pan for a brief skin crisp in the oven. It didn’t need much since the gravy mix gives it a nice color. broiler for 5 or 425F for 10-15
6 minutes per pound left my turkey a little pink inside..disappointed in your reccomendation 🙁
I am so sorry to hear thatm. Did you also let it natural pressure release for ten minutes?
A friend taught me how to cook turkey 30 years ago. Season the turkey with salt and pepper and garlic powder. And a friend told me to bake it breast down. Ever since then friends love the way it tasted. You can tell if it’s done by moving the leg. If it broke off then it’s done. Turkey is moist and not dry.
I would read this article, but the light gray type is unacceptable. The use of light gray really calls into question your judgement, and if th einformation you presnt is reliable. Sorry for any mis-spelling – I can’t read the god damn text!
Ask and you shall receive!
I just sent a note to my developer and asked if he could make it black. He’s in Australia so it may take a few days but let me know if it’s better for you.
9.2 lb Turkey is in the instant pot as we speak… I’ve read all the posts and some say it is dry and stringy and some say it was red and not cooked. I put it on for 52 minutes so we shall see. If not cooked, then I will just add a few more minutes. I just don’t want a dry bird. Wish me luck….
I have the instapot 8 qt. I love the pot but the instructions were less than expected. The recipes that came with the IP were things my family would probably never eat. Yes I can go on line and get recipes but my problem is, I like simple instructions. Push this button and set this knob to here for what I want to do. I’m never sure what setting for what food. Yes there are presets but are those for what I want to cook? When I first got IP I had to call tech support to use it as it was not cooking as long as I wanted and he said “oh you have to set this setting at this point”, not in the instructions. Just tell me what food and spices to put in the pot, what buttons and all buttons to push and what to look for. When it comes out the way the instructions call for then I want to use it more and more and not be frustrated by the outcome. After reading everyones posts it seems most have the same questions regarding cook times but what settings? Thanks.
It does take a while to be accustomed to a new piece of equipment. I have indicated in the recipe here that the setting is manual and the NPR release.
Please let me know if you have any other questions.
Do you have a insta pot stuffing recipe ?
I don’t as I have always just cooked it in the oven because I like a crispy top, but I think I must change this this year!
I used an 8 qt pot & did it just under 6 minutes per lbs. 60 minutes for a 10.68 lbs bird. I thawed it first, because it wouldn’t fit frozen. Meant to do 10 minutes NPR, but accidentally did 15. Internal temple 190°F in breast and thigh. Almost as dry as saw dust.
That is very peculiar as I have used this recipe dozens of times. You do need to put the bird in thawed but after that I can’t figure out where it went wrong.
Well, the 5 extra minutes NOR didn’t help, but I can’t imagine that would cause it to over cook by that much. I may try 4 or 5 minutes per lbs next time.
NPR, not NOR
My 10 pound turkey fit perfectly in my 8qt Instant Pot. I cooked it 6 minutes per pound (60 minutes) but it was a little over cooked (without putting it under the broiler). However, it was still juicy and so tender it literally fell apart when I took it out. I don’t think I’ll ever cook a small turkey any other way but I will try 5 minutes per pound next time.
Thanks so much for your feedback. A few people felt it was a bit overcooked. Perhaps Canadian and American turkeys are different.
I’m going to incorporate this into the post that if you’d like to put it under the broiler a few minutes less in the Instant Por may be needed.
Doesn’t the BREAST meat dry out quickly? That’s always been my experience. Would a few minutes LESS cooking time prevent this? Thanks!
CAN YOU TELL ME WHAT. NPR STANDS FOR? NOT GOOD TO USE SHORT FORMS IN RECIPIES. ALSO DO YOU LET THE STEAM DIE DOWN BEFORE YOU OPEN THE LID? Thanks, Steve
NPR is a stabtand term with instant pots which means natural pressure release. In this case you let the pot come to its natural pressure before opening.
But thank you for reminding me that not everyone knows this and I’ll change the instructions for people new to preasur and cookers.
Well I tried this recipe and cooked a 5 lb breast at 6 minutes per pound which is 30 minutes. Also did the 10 min NPR. Broiled it for 5 minutes to brown the skin. The result was terrible. The breast was dry and would choke a dog. The Christmas dinner was a flop and I was so upset. I will never pressure cook a turkey again! You people who says this method work are obviously on crack or some other drug. Its back to the bag method or peanut oil deep fry for me. You’ve been warned!
This is not a recipe for a turkey breast but instead a whole turkey. A 7lb turkey breast fully cooks in 35 minutes so a 5lb breast, which is significantly smaller would take much less time.
This turkey looks fantastic!!! I been meaning to get an instant pot. Would be able to recommend any particular one? Thanks much
I have to admit, I’m skeptical but I’m willing to try this if I ever find a turkey that fits in my Instant Pot. It looks perfectly cooked and nicely browned…another Instant Pot miracle! (I love my IP!)
I see the amount of water in the recipe is 1/2 cup. However many comments say that they used 1 to 1 1/2 cup water. I have an 8 qt Insta Pot. What do you recommend? I’m going to try this at US A Thanksgiving.
I also have the 8qt and just cooked an 8lb turkey last week. I used 1/2 cup because the turkey skin creates tons of juice at the bottom which I use for gravy. If you put too much water in…say 1/2 cup, it’s OK but you’ll need to reduce the juice first to make gravy as it will be a bit watery.
I want to try this for Thanksgiving this year! BUT. Of course I didn’t find this recipe until after I bought a turkey that will likely need some ‘adjustments’ to fit in my 8qt IP. If I need to remove the legs/wings, how should the cooking time be adjusted? Thanks so much for this recipe! I’m excited to try it!
The recipe is by weight, so just weigh the bird after you remove the wings. Then multiply that by 6 minutes a pound and you should be ok.
Hey Ayngelila! What temperature should I set up for broiling the skin to brown in the oven?
My oven broils at 450F. But don’t walk away from the oven as it’s a fine line between crispy and burnt skin.
Thanks! This recipe sounds fantastic! I’m on WW, and am always looking for options for healthy things I can prepare at home easily.
I had an 8qt Duo Nova on hold that was marked $48.99.
I was wondering if I really needed it, as it’s just me…and I already have a 3qt and a 6qt.
Saw this recipe, and went back to the store before they put it back out for sale!
Did you get a recipe for the stuffing balls?
I did! But I haven’t posted it yet!
Convection cooks faster than conventional and drumsticks cook faster than thighs. My guess would be they got overcooked. This is amazing. Was trying to find a chicken thighs recipe and I have now made this twice!! Thank you!
I’m going to try to cook a 10 lbs turkey in the IP for thanksgiving and I’m wondering if you think I should cook it shorter because it’s free-range? I know, a ten pound bird seems huge, but this website has indicated it’s possible! Anyone have experience? I’m happy to reposition legs/snap a spine if necessary). Is the trivet going to be necessary? will it cook worse if it’s touching the sides/top/bottom?
Unfortunately I don’t have experience with free range birds
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