If you want a brine, the day before cooking, boil 1 gallon of water with salt & brown sugar.

Add another gallon water when cool.

Soak turkey in a 5 gallon bucket with brine for 8-16 hours.

Cut up turkey: drumsticks 1st, wings 2nd, thighs 3rd, then separate back from breast part.

Line 8-quart bottom of pressure cooker with carrots & celery.

Add 1 cup of water, no more.

Place turkey back on vegetables with ribs facing up.

Add butt, neck, & organs. Then place breast carcass in cooker.

Stick a drumstick in cavity of breast carcass.

Add to to pot the other drumstick, thighs, then wings last.

Cover & lock cooker, then bring to pressure.

Cook 3 minutes per pound.

When time is up, quick release with water in sink. Do not slow release.

Place turkey pieces on baking sheet & rub butter then sprinkle on salt.

Broil pieces on second rack level or 4 inches from flame for 5-8 minutes until golden, rotate 180°F halfway through.

Lower rack one position and broil breast carcass. You can prop up breast with the back piece for even browning.