Craving that rich, savory flavor of a holiday feast but don’t want to cook a whole bird? This single-serving Garlic Turkey Leg is your answer! Using a pressure cooker, we’re making a fall-off-the-bone tender, incredibly juicy turkey leg infused with a robust blend of garlic, thyme, and oregano. It’s a quick, easy, and satisfying meal that feels like a special occasion any night of the week.
Ingredients
• 1 turkey leg
• 2 tbsp / 30 ml olive oil
• 3 tbsp / 45 ml light soy sauce
• 3 cups / 720 ml chicken stock
• 4 cloves garlic, crushed
• 1 tbsp / 15 g garlic paste
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp salt
• ¾ tsp ground white pepper
Instructions
1. Create the garlic rub by combining the crushed garlic, garlic paste, dried oregano, dried thyme, salt, and white pepper in a small bowl. Mix until it forms a paste.
2. Pat the turkey leg dry with a paper towel. Generously rub the garlic paste all over the leg, getting it into every crevice. Wrap the leg tightly in plastic wrap and refrigerate for at least 30 minutes, or up to one hour, to marinate.
3. Place the marinated turkey leg into the inner pot of your pressure cooker. Pour in the chicken stock. Secure the lid, set the steam release valve to the ‘Sealing’ position.
4. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 15 minutes.
5. Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and remove the turkey leg and the cooking liquid (stock) from the pot. Set them aside.
6. Dry the inner pot. Add the olive oil and select the ‘Sauté’ function. Once the oil is hot, carefully place the cooked turkey leg back into the pot.
7. Pour the soy sauce over the leg. Sauté for 2-3 minutes per side, until it’s beautifully browned and crispy. Remove from the pot and serve immediately.
Nutritional Information
• Per Serving: Calories 629 | Total Fats: 39.7g | Net Carbs: 9.6g | Protein: 62.2g | Fiber: 0.3g
Pro Tips
• For a deeper flavor, marinate the turkey leg for up to 24 hours in the refrigerator before cooking.
• Don’t skip the final sauté step! This is crucial for developing a crispy, golden-brown skin and adding a rich, savory glaze.
• Save the flavorful stock left in the pot after pressure cooking. You can thicken it with a cornstarch slurry on the ‘Sauté’ setting to create a delicious gravy.
• Serve with creamy mashed potatoes, roasted vegetables, or a simple side salad to make it a complete meal.
FAQ
Q: How do I get a crispy skin on the turkey leg
A: The final sauté step is essential for crispy skin. After pressure cooking, you’ll brown the leg in hot olive oil using your pressure cooker’s ‘Sauté’ function. This sears the outside, creating a delicious, golden-brown, and crispy texture.
Q: Can I marinate the turkey leg for longer than an hour
A: Absolutely! For a deeper, more robust flavor, you can marinate the turkey leg for up to 24 hours in the refrigerator. The longer it marinates, the more the garlic and herb flavors will penetrate the meat.
Q: What can I do with the leftover cooking liquid
A: Don’t discard the flavorful stock left in the pot. You can easily turn it into a delicious gravy. Simply thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) on the ‘Sauté’ setting until it reaches your desired consistency.
Q: Can I cook more than one turkey leg at a time
A: Yes, you can cook 2-3 legs at once, depending on the size of your pressure cooker. Ensure they aren’t overcrowded. The pressure cooking time of 15 minutes should remain the same, but you may want to increase the amount of marinade and chicken stock accordingly.
