Peel, then thinly slice the onions. Select Sauté and set the time to 8 minutes, then add the onions with a drizzle of oil. Cook, stirring occasionally until golden.
While the onions cook, peel and dice the carrot and celery. Once the onions are brown, add in the chopped veg, and continue cooking until soft, then remove from the heat and set aside.
In a bowl, mix and combine the sausage meat, sautéed veggies, dates, blue cheese, fresh thyme and almonds, plus a teaspoon of salt.
Place the turkey skin side down on a chopping board, and add the sausage filling down the centre, between the butterflied breasts, about 8 cm thick. (Any leftover stuffing can be rolled into balls and air fried or baked until golden.)
Gather the sides of the turkey together to enclose the filling, then roll the turkey over. With the breast and skin now facing up, secure the turkey roulade lengthways with string. Should you wish, you can also sew the turkey together down the seam where the breasts meet. Finally tie the turkey once from top to bottom and down the middle.
Place the turkey in the inner pot on the trivet, breast side up, and pour 235ml water into the pot. Drizzle the melted butter evenly over the crown, then season the turkey with salt and pepper lightly on the skin.
Secure the Pressure Cooking lid and select Pressure Cook and set the time to 25 minutes. Press Start.
When the cooking program finishes, allow the pressure to release naturally for 15 minutes, then quick release the remaining pressure and remove the lid.
Strain the turkey juices from the pot, reserving it for your gravy, then place the turkey back into the – now clean – pot on the trivet.
Secure the Air Frying lid, and select Air Fry. Set the temperature to 190°C and the time to 12 minutes. Cook the turkey until golden brown on top.
Alternatively place the turkey into a 220°C oven and cook until the skin has browned (no more than 15 minutes.)
Rest the turkey in a warm spot for 10 minutes before carving.
To make the gravy: Top up the turkey juices with a little water or chicken stock, until the quantity reaches 500ml, then bring to a boil. Combine 1 tbsp of cornflour with 2 tbsp of water, then add this to thicken your gravy.
*For extra succulence and flavour you can brine your turkey before starting. We recommend a minimum of three hours for a turkey crown.