Deliciously Tender in Minutes: A Guide to Cooking Turkey Legs in a Pressure Cooker

Cooking turkey legs to juicy, fall-off-the-bone perfection is easier than you think with the help of a pressure cooker. This versatile kitchen appliance yields incredibly tender meat in a fraction of the time it would take using traditional roasting methods

Whether you want to enjoy classic roasted turkey legs for dinner or prepare the meat for salads, sandwiches, and more, a pressure cooker is the convenient solution. In this comprehensive guide, we’ll explain everything you need to know about cooking turkey legs in a pressure cooker. You’ll learn proper techniques, timing, tips for maximizing flavor, and even some tasty recipe ideas. Let’s get started!

Benefits of Cooking Turkey Legs in a Pressure Cooker

Pressure cooking offers some major advantages when cooking turkey legs

• Super fast cooking times – Turkey legs can be fully cooked in just 25-40 minutes in a pressure cooker versus 60-90 minutes in the oven. This drastically reduces the hands-on time you need to prepare this meal.

• Infuses flavor – The closed environment traps steam and moisture, helping to concentrate flavors and make the meat incredibly moist and tender

• Easy to shred – The high heat efficiently breaks down connective tissue in the legs. This makes the meat so tender that it shreds right off the bone with ease.

• More nutrients retained – Pressure cooking cooks food faster, resulting in less nutrient loss compared to slower cooking methods. You get all the deliciousness and nutrition in one recipe!

Picking the Right Turkey Legs

• Weight – Look for turkey legs that are around 1-1.5 pounds each. Legs larger than this may require longer cook times.

• Quality – Choose legs that are fresh or properly thawed if using frozen. The skin should be intact with no tears.

• Bone-in – Bone-in turkey legs hold up best to pressure cooking. You can remove the bone afterward if desired.

• Skin-on – Cooking legs with the skin on helps keep the meat moist and infuses flavor. Remove after cooking if you prefer.

Seasoning is Key

Properly seasoning your turkey legs is crucial for maximizing the flavor potential of pressure cooking. Here are some simple seasoning ideas to get you started:

• Basic – Salt, pepper, sage, garlic powder, onion powder

• Italian – Oregano, basil, rosemary, garlic, olive oil

• BBQ – Chili powder, brown sugar, paprika, garlic, cumin

• Cajun – Cayenne pepper, thyme, black pepper, oregano, garlic

Get creative and make your own signature blends! Apply the seasoning generously over the entire surface of the legs.

Preparing Turkey Legs for the Pressure Cooker

Follow these steps for prepping your legs for the pressure cooker:

1. Wash – Rinse legs under cold water and pat dry with paper towels.

2. Season – Coat legs all over with your favorite seasoning blend (at least 1 tsp per side).

3. Brown (optional) – For deeper flavor, quickly brown the legs on all sides using the “saute” function on the pressure cooker.

4. Deglaze – After browning, deglaze the pot with 1/2 cup of broth, wine, or water, scraping up any browned bits.

Pressure Cooker Cooking Time for Turkey Legs

The ideal pressure cooker cooking time for turkey legs is:

• Legs 1-1.5 lbs each – 25-30 minutes

• Larger legs up to 2 lbs – 30-40 minutes

Make sure your pressure cooker is fully sealed before starting the timer. Cook at high pressure the entire time.

When time is up, allow 10-15 minutes for natural pressure release before doing a quick release if needed.

Testing Turkey Legs for Doneness

There are two easy ways to test for doneness when pressure cooking turkey legs:

• Temperature – Use a meat thermometer to check internal temperature. Turkey should reach 165°F.

• Texture – The meat should pull away from the bone easily when fully cooked.

If legs need more time, put them back in the pressure cooker for 5-10 additional minutes.

Serving Suggestions

Turkey legs shine when served alongside hearty accompaniments. Here are some ideas:

• Mashed potatoes or stuffing
• Roasted vegetables like Brussels sprouts or carrots
• Coleslaw or cranberry sauce
• Fresh biscuits or rolls
• Rice or quinoa

Get creative with unique sauces and glazes:

• Barbecue
• Honey mustard
• Marsala wine reduction
• Chili sauce
• Teriyaki

Shred the meat to use in soups, salads, sandwiches, tacos – the possibilities are endless!

Storing and Reheating Leftovers

• Refrigerate leftover turkey legs for 3-4 days.

• Freeze for longer storage, up to 3 months.

• Reheat gently in the pressure cooker with broth. Or use the oven or microwave until warmed through.

Putting It All Together

1. Select fresh, properly thawed turkey legs around 1-1.5 lbs each.

2. Wash legs and pat dry. Season generously all over.

3. Brown legs for more flavor (optional). Deglaze pot after.

4. Place legs in pressure cooker and add 1/2 cup broth or water.

5. Pressure cook at high pressure for 25-40 minutes depending on size.

6. Allow 10-15 minute natural release before quick releasing pressure.

7. Check doneness with a thermometer or texture test.

8. Serve legs whole or shred the meat for other recipes. Enjoy!

With this handy guide, you’ll be ready to start cooking incredibly flavorful, fall-off-the-bone turkey legs in your pressure cooker. Experiment with different seasonings and serve them in creative ways for amazing meals any night of the week. Happy pressure cooking!

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