- 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!