Yeah for turkey legs, well for me, its pressure cooker or oven, the results are always fantastic, well mostly because turkey legs are a really tough piece of meat, with not a huge amount of flavor on its own. So cooking it low and slow in the oven or fast under pressure and you can get it tender, plus you can load it with all the spices and veggies you want!
This time I went with the classic, lots of onion, garlic, carrots and a heaping spoon of paprika paste (portuguese “massa de pimentão”). It never fails and the result is always delicious! And again you can “shove” everything in the pressure cooker or in the oven and it comes out excellent both ways. In the pressure cooker, though, the turkey legs get super tender, falling off the bone, and you end up with a really rustic, tasty sauce.
By the way, these were two legs of about 1.5 kg (3.3 lb) each, and the usual rule for turkey legs is 15 minutes for every 450 g (1 lb), so two 1.5 kg legs come out to around 48 minutes. Let’s get to the recipe!
Fall-Off-the-Bone Red Pepper Turkey Legs in a Pressure Cooker
This is a delicious and simple recipe, and yes, of course you can eat the legs just they came out! But I really made this as prep for another recipe that needed already cooked, tender, well seasoned turkey, heheheh. It turned out great, but I thought this part of the recipe was already pretty good by itself! 😀
Ingredients
- Turkey – 2 legs (+/- 1.5kg each)
- Onion – 1 large
- Carrot – 1 large
- Garlic – 6 cloves
- Paprika Paste – 1 Tablespoon (Massa de Pimentão)
- Olive Oil – a drizzle
- White Wine – 1 glass
- Pepper – a pinch
- Coarse salt – a pinch
Directions
- Start by adding the chopped onion and carrot, along with the thinly sliced garlic (so it dissolves into the sauce), to a pressure cooker. Place the pot over medium-high heat.
- Next, add the turkey legs, a drizzle of olive oil, some paprika paste, a pinch of salt, and a pinch of coarse salt.
- Sauté the turkey legs just enough to brown the skin and lightly color the carrots, onions, and garlic.
- Once everything has a nice color, add the white wine, increase the heat, and seal the pressure cooker. (If your pressure cooker has an adjustable valve, set it to the position for turkey, usually the highest setting, the same as you would use for other meats.) Bring the pot up to pressure, then reduce the heat and let it cook under pressure for about 48 minutes, or until everything is fully cooked and tender.
- Finally, remove the pot from the heat and release the pressure (following the manufacturer’s instructions for your specific pressure cooker). It’s now ready to serve! Since the turkey meat will be incredibly tender, you can do what I did, shred the leftovers, mix them with the sauce, and freeze them in individual, ready-to-use portions. Enjoy!
There is no issue if you open the pressure cooker and the meat is still not ready, it happens, if you think it still needs quite a lot of time, then bring it back to pressure, if you think more 10 minutes in the stove is enought, then use the pressure cooker pot as any other pot and finish cooking without pressure.
If you have the patience, let the pressure come down on its own for 10 to 15 minutes before releasing the rest. The meat stays juicier.
The onion, carrot and wine usually release enough liquid, but if your pressure cooker needs a minimum amount, add about 120 ml (1/2 cup) of water.
The skin comes out soft from the pressure cooker. If you like it crispy, place the legs on a tray and pop them in a 220 °C (425 °F) oven for about 10 minutes.
If the sauce is too thin for your taste, take the legs out and simmer the sauce uncovered on medium heat for a few minutes until it thickens.
These are great with roasted potatoes, rice, pasta or a simple salad, and the shredded meat is perfect for sandwiches, tacos, pies or pasta sauces.
This recipe for Fall-Off-the-Bone Red Pepper Turkey Legs in a Pressure Cooker was originally created on BakeAfter.com. Esta receita de Pernas de Peru Temperadas na Panela de Pressão foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 874.5 calories; 46.7 g fat; 9.6 g carbohydrates; 94.2 g protein.Did you try this recipe?
Let me know how it turned out for you! What is your favorite this style of braising turkey legs, or roasted or maybe fried? You can leave a comment below ;D
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