Pressure Cooker State Fair Turkey Drumsticks

Pressure Cooker State Fair Turkey Drumsticks

Pressure Cooker State Fair Turkey Drumsticks

Are those my favorite turkey legs?

This recipe is late.

This was supposed to be my Thanksgiving pressure cooker recipe – State Fair Turkey Drumsticks. But I got distracted the night I was cooking it, and only took pictures of the beginning of the recipe, up to locking the pressure cooker lid. 1 Everyone loved the big drumsticks, but I had other recipes ready, so I let it go, thinking “Maybe next Thanksgiving?”

Then I kept hearing from my wife. Multiple holiday turkeys were served, and with each one, she said: “These are good drumsticks – but not as good as the ones you made in the pressure cooker. When can we have those again?”

Here they are: my wife’s favorite turkey drumsticks. 2

Recipe: Pressure Cooker State Fair Turkey Drumsticks

Equipment

  • 6 quart or larger pressure cooker (I use an Instant Pot Duo electric pressure cooker)

 

Yields 6

Pressure Cooker State Fair Turkey Drumsticks

Pressure Cooker State Fair Turkey Drumsticks recipe - massive turkey legs, like you get at the amusement park.

5 minPrep Time

40 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 6 turkey drumsticks
  • 1 tablespoon Diamond Crystal kosher salt
  • 2 packed teaspoons brown sugar
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1/2 cup soy sauce

Directions

  1. Season the drumsticks: Mix the salt, brown sugar, pepper, and garlic powder, breaking up any clumps of brown sugar. Sprinkle evenly over the turkey drumsticks.
  2. Everything in the pot: Pour the water and soy sauce into the pot, then add the drumsticks.
  3. Pressure cook the drumsticks: Lock the lid and cook at high pressure for 20 minutes stovetop/25 minutes electric PC, then let the pressure come down naturally for 15 minutes, and quick release any remaining pressure.
  4. Serve: Lift the drumsticks out of the pot with tongs - be careful, they are fall-apart tender. If you have the time, pour the pot liquid in a fat strainer, let the fat float to the top, and pass the de-fatted liquid at the table as a sauce.
Cuisine: American | Recipe Type: Pressure Cooker

Notes

If you want to crisp up the turkey skin, brush the drumsticks with the sauce from the pot, then run them under the broiler until browned. (I don't bother, and serve them as-is).

http://dadcooksdinner.com/2016/01/pressure-cooker-state-fair-turkey-drumsticks.html/

Everything in the pot - stack the legs as best you can

Everything in the pot – stack the legs as best you can

Serve!

Serve!

Notes

  • 6 drumsticks fit in my 6 quart Instant Pot…but it depends on the length of the bones. Shorter legs stack in there without any problem, but longer bones don’t fit in there flat, and I have to work them in like a jigsaw puzzle. Don’t worry about the max fill line; there is plenty of air in the pot. As long as the lid will lock, the drumsticks fit.
  • The cooking liquid is delicious poured over baked potatoes. Just sayin’.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Turkey Noodle Soup with Vegetables
Pressure Cooker Chicken Broth and Shredded Chicken
My pressure cooker recipe list

 

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  1. You’d be surprised how often this happens to me. Great recipe – but only pictures of the prep work. In the rush to get dinner on the table, I forget to take a beauty shot once everything is done.

  2. This one’s for you, sweetie!

19 Comments

  1. Thanks for this one, Mike. These turkey drumsticks will be on this week’s menu plan if I can find some. Do you do anything special with the tendons, or do they pull out easily after cooking?

    • I don’t do anything special – they do pull out easily after cooking; the drumsticks are meltingly tender.

      • Thanks for the quick reply, Mike. I’m looking forward to this one. I’m thinking a side of curried or other Asian-flavored rice might be nice with these, preferably with vegetables included.

        • Sounds great! The sauce, with a hint of soy sauce, would be great poured over rice.

        • Very nice indeed, Mike. Your 20-minute timing for my drumsticks, weighing 10.1 oz to 13.1 ounces each, in my Kuhn-Rikon 5-quart stovetop cooker, was perfect and the meat was tender. After pressure release, I did broil-crisp the skins 8″ from the heat and liked the results and caramelized flavor — it was worth the little extra attention.

          For the braising liquid (I couldn’t help myself), I only did 2 minor things: I added 3 quarter-sized slices of ginger, smashed, and was very pleased with that, and I used chicken broth instead of the water. I wound up with about 2 cups of fantastic, rich broth after defatting it. After dinner, I know I have enough of the wonderful broth left to use as a stir-fry sauce which I’ll thicken with a little cornstarch. I forgot to insert the trivet and the drumsticks cooked well without it.

          Thank you for the unusual and delicious recipe. Certainly worth repeat performances.

  2. mary otten /

    Ever try this with thighs? I’m thinking easier fit.

    • I haven’t tried it, but they should work fine. I’d give them an extra 5 minutes, becuase they’re a bit bigger – so, 30 minutes in my electric PC.

  3. Tarcela /

    Thanks for this recipe. Prepared it tonight and my family enjoyed the tenderness of the meat. I wondered if the rack was needed but I opted to not use it and it cooked as desired. While this was cooking I made a pot of rice in an old rice cooker and used the gravy/juice over the rice. Added a green salad and dinner was set. Again, thank you and I look forward to more of your recipes.

  4. Dottie /

    Hi.I only have three legs since I am feeding for two people. Do I need to shorten the cooking time? (I use the electric pressure cooker) Thanks Mike!

  5. Rachel /

    Question: I have two turkey legs that I would be interested in trying this recipe with. I know that the cooking time does not need to be changed, but what about the seasoning and soy sauce amounts? For only 2 turkey legs, would I be better served by adding more water/broth and reducing the amount of soy sauce at the very least?

    Thank you for sharing this recipe!

    • Cut back on the seasoning (salt, pepper, sugar, garlic), but leave the water and soy as they are. You need the liquid in the pot to help it come up to pressure, and extra sauce won’t change the way the recipe tastes.

  6. These are delicious thank you for an awesome recipe. I cook for 2 so made 3 legs tweaked the recipe and used 1/2 cup soy sauce with no water and gave a healthy splash of liquid smoke in the pot. Cutting back on the liquid I didn’t have any problem with building up pressure

  7. When making these do you use the rack? I can’t tell if there is a rack at the bottom. Looks like no. Also in general (am a PC noob), when do you use the rack and when don’t you or does it matter? Does the meat that is actually in the water or touching the bottom of the pot cook quicker than those that are not? I would think they cook slightly more during the warmup/cooldown time.

    • I don’t use the rack. (I almost never do). Yes, the parts in the water will cook a little quicker, but in general, it’s not enough of a difference to matter. (Especially with the long-cooking things that work best in a pressure cooker.)

  8. Michael H. /

    We just got an Instant Pot and have decided to try this recipe for our first meal! I’m having difficulty finding turkey, however, so how would you adjust the cooking time to make this recipe using chicken legs? Just wondering if it makes a difference since turkey legs are much bigger (as is the bone). Thanks!

  9. Thanks, could these be made ahead and reheated ? Have you tried that? Thinking of serving on Thanksgiving.