It’s that time of the month again, where I clean out my freezer from everything that’s been there for too long. Today, I had the luck to stumble upon frozen turkey thighs, and with the pressure cooker, that isn’t even a problem. Turkey thighs always seemed to be tough to me coming out of the oven or even on the grill, but the pressure cooker makes it fall right off the bone.
In all honesty, I did cook these from mostly frozen this time, as I was a bit pressed for time. Mostly frozen meaning 10 minutes in the microwave on defrost, enough to loosen the skin and start to thaw the meat. They are even better and cook a bit quicker if you let them thaw or take them straight from fresh, but laziness and hunger won out tonight.
Using the pressure cooker, this turns into literally a 3 part meal, which means cleanup after is a breeze, and that’s always a good thing. One plate to hold them on as you sear, the pressure cooker, and a small bowl to mix the thickener for the gravy. It doesn’t get much easier than that.
- 3 Turkey thighs
- 3 small or 1 medium onion
- 3 cloves of garlic
- salt and pepper to taste
- 2 cups of turkey stock, or chicken stock if you have to
- 2 tbsp red wine vinegar
- 8 tbsp flour
- 1/2 cup water
- Brown your thighs on all sides. I use the sear function on the PC to keep the mess low, about 3 minutes per side. This will help to ensure good flavoring, especially if the thighs are still partially frozen.
- Once browned, set the thighs to the side, add some oil if necessary, and saute your onion until translucent about 5 minutes, then add the garlic.
- When you can smell the garlic starting to cook, add the thighs back to the pot, pour in the stock and red wine vinegar, lock the lid on, and cook on high pressure for one hour.
- While it’s cooking, clean up, prepare your side dish, and measure out your flour and water for the roux.
- When the turkey is done, remove the thighs to plates or serving platter. In a bowl, whisk the flower into the water until well blended.
- When well combined, whisk the flour mixture into the pressure cooker pot with the stock and onions, and allow to thicken on the keep warm setting or low heat for 15 minutes or desired thickness.
- Serve with vegetables or side of choice.
- Large chunks of frozen meat, such as turkey thighs, roasts, and pork butts can take up to a third longer and not take on as much flavor as thawed. It’s really worth taking the time to thaw, or at least defrost before browning.
- This makes a bit much gravy, but leftover homemade turkey gravy is great for leftover anything.