The 10 quart pressure cooker holds an 11 pound turkey with no problems. I put four strips of foil for a sling under it for easy removal. I stuffed it with my usual veggies (carrots, celery, and onions), seasoned it with poultry seasoning, and added about two cups of chicken broth to the pot.
An hour of pressure cooking and a natural release left me with a very moist and flavorful turkey. I always take the skin off so I don't mind that it isn't browned. However, it could easily be crisped up under the broiler.
Bonus -- this does not heat up the kitchen. I'll leave the broth and veggies in the pot and go ahead and make turkey stock while I am at it.
We are having guests over tonight and then any leftovers will go into casseroles or soups for this week.
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