Generally a good rule of thumb when roasting turkey is to use an internal thermometer to ensure the turkey has reached 160 degrees Fahrenheit before removing it from the oven (it will increase to 165 degrees as it rests for a few minutes). However, because we’re using an Instant Pot Natural Release, the turkey will sit for 15 minutes after the cook time is up. This allows your turkey some time to cool, meaning that your internal thermometer may not read 160 degrees Fahrenheit, even if it is fully cooked.  Mine did not, so I cut into the turkey and used visual cues to ensure that the meat was properly cooked.  To do this, cut into the turkey at the thickest part and make sure that there is no pink left in the meat and that the juices are running clear.  Keep in mind that cutting into a turkey and releasing the juices could lead to a dry turkey if you do end up needing to cook it longer. However, using the cook time tips below, your turkey will most likely be PERFECT when you check it the first time.