These easy pressure cooker herbed turkey legs are an easy Thanksgiving addition or perfect for just a simple weeknight meal. They’re paleo, Whole30, keto, gluten-free and only take 30 minutes! The herbed butter used helps make the turkey juicy, tender and full of flavor and the gravy is made all in one pot!
This post is sponsored by the Crock-Pot® brand. I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for the Crock-Pot® brand!
Ingredients for the Pressure Cooker Turkey Legs
If you’re not wanting to roast a whole entire turkey for hours in the oven, these turkey legs are the perfect way to feed those you love but only take up a half hour of your time to cook. You’ll first need 3-4 pounds of turkey legs, which is about 4 large legs.
You’ll also need ghee, which is a dairy-free, paleo and Whole30 compliant type of butter, along with herbs such as rosemary and thyme. A white onion and a few stalks of celery will get diced up and combined with chicken broth, white wine vinegar and a two bay leaves for added flavor.
How to Make These Herbed Turkey Legs
To make the Paleo and Whole30 turkey legs in the Crock-Pot® Express Crisp pressure cooker, you’ll first add a bit of oil, heat it up on saute mode and add the onion and celery to brown them. While the onion and celery are cooking, make the ghee and herb mixture by stirring all of the herbs into the ghee to create a paste.
Pull the skin on each of the turkey legs back towards the joint, but not off completely. Using your hands, cover the turkey legs with the ghee herb mixture and then pull the skin back up to cover the ghee. Salt and pepper the turkey legs liberally.
Next, you’ll add in the liquid components and bay leaves, and then place the turkey legs into the pressure cooker and cook on manual high pressure for 20 minutes. Once the timer goes off, move the toggle to release the pressure and then replace the lid with the crisping lid. Cook an additional 10 minutes to crisp up the skin.
Additionally, you can use a slotted spoon to remove the onion and celery, and then turn the remaining liquid into a gravy. To do this, just place the pressure cooker back onto saute mode, add 1 tablespoon of arrowroot flour dissolved in a bit of water into the pressure cooker and stir for 1-2 minutes until the gravy has thickened.
Using the Crock-Pot Express Crisp Pressure Cooker
The Crock-Pot® Express Crisp is my newest favorite kitchen appliance that replaces so many other ones that only offer one function. This one isn’t just a pressure cooker – instead, it’s an all-in-one appliance that simplifies the cooking process. It’s a slow cooker, air fryer, pressure cooker, and it sears, sautes, steams and crisps.
The crisping lid works amazingly and not only does air frying, but when using the appliance as a pressure cooker or slow cooker, it replaces the need for putting something under the broiler to get that final crisp. This makes it easy to only need to use one dish for multiple cooking methods you’d otherwise need more than one appliance, and a lot more dishes to make from start to finish.
This recipe is a perfect example of how you can saute the veggies, pressure cook the Whole30 turkey legs, crisp the skin and make the gravy all in one. It certainly cuts down on time in the kitchen and clean up time, all while leaving the oven and stove top clear for your other holiday side dishes.
I love that it’s programmable and that the control system is so easy to use. The delayed start function comes in incredibly handy so everything can just get prepped ahead of time. It’s also dishwasher friendly and simple to store. The 8-quart Crock-Pot® Express Crisp is now a staple on my countertop, and can be found at Kohl’s and Kohls.com.
You can check it out here!
Other Thanksgiving Recipe Ideas You’ll LovePrint
- 4 turkey legs (about 3–4 pounds)
- Salt and pepper
- 2 tbsp olive or avocado oil
- ½ diced onion
- 2 stalks diced celery
- 4 tbsp ghee
- 2 tbsp minced garlic
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 cup chicken broth
- 1 tbsp white wine vinegar
- 2 bay leaves
- Set the Crock-Pot® Express Crisp to saute mode and add in the oil. Once the oil is hot, add in the onion and celery to saute. While the vegetables are browning, make the ghee and herb mixture by combining the ghee, garlic, rosemary and thyme in a small bowl and mixing until it’s all incorporated.
- Next, pull back the skin of the turkey legs down to the joint, being careful not to fully remove, and smear a thick coat of the ghee mixture all over the turkey legs using your hands. Pull the skin back up to cover again. Salt the legs generously with salt and pepper.
- Once the vegetables have softened, press cancel. Add the broth, vinegar and bay leaves into the pressure cooker and place the lid on, making sure the toggle on the lid is set to seal. Cook on high pressure for 20 minutes.
- When the turkey legs are done, replace the lid with the crisping lid and set to crisp for 10 minutes. Next, remove the turkey legs and place on a serving platter.
- To make the gravy (optional), use a slotted spoon to remove the celery and onions and discard. Put the pressure cooker back onto saute mode. Dissolve 1 tablespoon of arrowroot flour with about 1.5 tablespoons water in a small dish and then pour it into the remaining liquid. Stir as it comes to a simmer and thickens. Add an additional ½ tbsp of flour if you’d like the gravy a bit thicker. Serve the gravy with the turkey legs and enjoy!
Keywords: pressure cooker, whole30 pressure cooker, turkey legs, paleo turkey, keto, low carb, gluten free, thanksgiving recipes