Not exact matches
Directions: Put
turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the
same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove
turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
Basting with pan juices cools the surface of the
turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the
same rate as the
legs and thighs.
Turkey — Breasts, Thighs,
Legs, Ground
Turkey (note the
same rules applies for white / dark meat with
turkey as chicken)
And if you generally feel more relatable when you're donning the
same costume you use to earn spare cash on weekends by hawking Henry V - size
turkey legs in public parks while calling complete strangers «knave» and «m» lady», well, you might want to rethink the your approach to the whole parenting thing.
This
same ratio is about 13:1 in non-pasture-raised
turkey leg or
turkey thigh with skin.
Darlene makes her entrance riding a mobility scooter, burping and farting and eating a
turkey leg at the
same time.
(btw — of course you can make a
turkey leg using the
same procedure).