These instant pot turkey legs are perfect for an easy dinner any time of the year or for your Thanksgiving turkey. They are a lot easier to make than a whole turkey!
❤️ Why you'll love it
Cooking turkey legs in the Instant Pot is a game-changer! The pressure cooker keeps the meat moist while the chicken broth and spice rub add tons of flavor. You can serve this juicy turkey leg for a quick weeknight dinner or for the perfect Thanksgiving dinner. This recipe is so versatile and quick, too!
🥘 Equipment Used
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I use a 6-quart instant pot for this turkey recipe because it cooks in its own juice under high pressure and comes out flavorful.
The instant pot is an electric pressure cooker that cooks under pressure, so all I need to do is throw all my ingredients in, and it does all the work. 6-quart was perfect for my turkey legs but if you use a smaller size, it might not fit depending on how large your turkey legs are.
🧾 Ingredients Used
- Turkey legs: You can buy fresh turkey drumsticks from your local grocery store or from a farmer's market.
- Spices: For this recipe, I use my homemade chicken seasoning, smoked paprika, and salt as a spice rub. You can substitute it with your favorite poultry seasoning.
- Aromatics: White onion and garlic are the aromatics used in this recipe, and they give this dish so much extra flavor.
- Olive oil: I prefer olive oil for this recipe, but you could also use avocado oil or your favorite cooking oil.
- Chicken broth: The broth gives these tasty turkey legs an excellent flavor and tender texture. You could also use turkey broth.
- Arrowroot powder: This ingredient is optional but is used to make turkey gravy to serve with your turkey legs.
🔪 How To Make Instant Pot Turkey Legs
- Chop the onions and garlic. Wash and pat dry the turkey legs with a paper towel.
- Mix the spices in a large bowl. Then, liberally rub the mixture all over the turkey legs.
- Turn the instant pot pressure cooker to the sauté setting and pour in the olive oil. Add the chopped onions and garlic and stir for a few minutes. Add the turkey legs and brown for a few minutes.
- Pour in the chicken broth and scrape the bottom of the instant pot to deglaze.
- Press the manual button on your Instant Pot and set the cooking time to 20 minutes on high pressure.
- When done, let it naturally release for 10 minutes, then quickly release the remaining pressure by turning the pressure release valve at the top to the venting position.
- Set the turkey legs aside, then turn the instant pot back to sauté mode.
- Add 1 teaspoon of arrowroot powder and 1 tablespoon of water to a small bowl, then mix well.
- Pour it into the instant pot and stir quickly. After a few minutes, the gravy will begin to thicken. Pour the gravy over the turkey legs and serve.
🥫 Storing and Reheating
Any leftover turkey legs can be stored in an airtight container in the refrigerator for up to four days. You can also freeze them in an airtight container for up to three months. Just freeze the turkey legs on a sheet pan for about two hours. Then, transfer them to an airtight freezer-safe container or freezer-ready Ziploc bag.
Thaw them in the refrigerator the night before reheating if they are frozen. Then, reheat in the instant pot or on the stovetop after adding some water, sauce, stock, or reserved pan drippings.
💭 Tips and Variations
- If you cannot find a full turkey leg package at your local grocery store, you can usually find chicken legs, thighs, or even turkey wings that are a good substitute.
- Be sure to check your turkey's temperature with a meat thermometer to ensure that it is cooked properly and not in the danger zone.
- If you want your turkey's skin to be crispy, you can cook it in the oven on high heat for a few minutes.
- If you are making this recipe for a holiday dinner, you can easily double or triple the recipe to accommodate a larger crowd.
- To crisp up the skin, place the cooked turkey legs on a baking sheet and bake for just a few minutes under the broiler or in a 425-degree oven.
- Let your turkey legs rest for at least 10 minutes before cutting into them. This will allow the juices to be redistributed, resulting in a juicier turkey.
- For slow cooker turkey legs, follow all of the steps above using a Dutch oven. After sauteing the vegetables, add the turkey legs, broth, and vegetables to a slow cooker and let them slow cook all day until the meat just starts to fall off the bones.
🍽️ What can I eat this recipe with?
If you are looking for an easy weeknight meal, this recipe goes well with cauliflower rice, roasted zucchini, or a side salad. You can also serve with a bed of sauteed greens for a light and healthy meal. For leftover turkey, you can make this leftover turkey stir fry or Nigerian turkey stew.
👩🍳 Frequently asked questions
The turkey should be cooked to an internal temperature of 165 degrees F in an oven set to no lower than 325 degrees F. A pre-cooked smoked turkey leg will likely require 6 to 8 minutes to reheat each pound.
The easiest way to get turkey legs to fall off the bone is to cook them in a slow cooker or pressure cooker. This will ensure that they are cooked long enough to break down the collagen and make the meat tender.
📖 Recipe
Instant Pot Turkey Legs
Equipment
Ingredients
- 3 turkey legs
- 2 tablespoon olive oil
- ½ onion chopped
- 2 cloves garlic minced
- 1 teaspoon chicken seasoning
- 1 tablespoon smoked paprika
- 1 cup broth
- 1 teaspoon salt
- 1 teaspoon arrowroot powder optional, for gravy
Instructions
- Wash and pat dry the turkey legs with a paper towel.3 turkey legs
- Mix the spices in a large bowl. Then, liberally rub the mixture all over the turkey legs.1 teaspoon chicken seasoning, 1 tablespoon smoked paprika, 1 teaspoon salt
- Turn the instant pot pressure cooker to the sauté setting and pour in the olive oil.2 tablespoon olive oil
- Add the chopped onions and garlic and stir for a few minutes. Add the turkey legs and brown for a few minutes.½ onion, 2 cloves garlic
- Pour in the chicken broth and scrape the bottom of the instant pot to deglaze.1 cup broth
- Press the manual button on your Instant Pot and set the cook time to 20 minutes on high pressure.
- When done, let it do a natural release for 10 minutes, then quick release the remaining pressure by turning the knob at the top to the venting position.
- Take out the turkey legs and set them aside, then turn the instant pot back to sauté mode.
- In a small bowl, add 1 teaspoon of arrowroot powder and 1 tablespoon of water, then mix together.1 teaspoon arrowroot powder
- Pour it into the instant pot and stir quickly. It will begin to thicken after a few minutes.
- Pour the gravy over the turkey legs and serve.
Notes
- If you cannot find a full turkey leg package at your local grocery store, you can usually find chicken legs, thighs, or even turkey wings that are a good substitute.
- Be sure to check your turkey's temperature with a meat thermometer to ensure that it is cooked properly and not in the danger zone.
- If you want your turkey to have a crispy skin, you can cook it in the oven on high heat for a few minutes.
- If you are making this recipe for Thanksgiving or another holiday, you can easily double or triple the recipe to accommodate a larger crowd.
Great recipe. Used turkey thighs, doubled the broth, added an extra five minutes of cooking, and natural release 15 minutes. I could not get the meat out of the pot. Meat kept falling apart and back into the pot. Loved it
Glad you enjoyed it, Keith!