How Long to Cook Smoked Turkey Legs in a Pressure Cooker for Perfectly Tender Meat

Smoked turkey legs are a delicious treat that can be enjoyed any time of year. When cooked properly in a pressure cooker, they turn out incredibly moist, fall-off-the-bone tender and packed with smoky, savory flavor But getting the cook time just right can be tricky Undercook them and the meat stays tough and chewy. Overdo it and you risk drying them out. So how long should you cook smoked turkey legs in a pressure cooker for ideal results?

In this comprehensive guide, I’ll cover everything you need to know about cooking smoked turkey legs in a pressure cooker. I’ve done extensive research on this topic, looking at recipes and guides from various sources like TheKitchenToday, Chef’s Resource and Emeril’s to determine the recommended timing.

Factors That Affect Cook Time

When determining the cooking time for smoked turkey legs in a pressure cooker there are a few key factors to take into account

• Size of the legs – Larger meatier legs will need more time than smaller, skinnier ones. A good rule of thumb is 10-15 minutes per pound.

• Bone-in or boneless – Bones conduct heat and help the meat cook more evenly. Boneless legs will cook faster.

• Frozen or thawed – Frozen legs require longer cook times, while thawed legs cook more quickly.

• Pressure level – Most cookers have low and high pressure settings. High pressure reduces cook time.

• Amount of liquid – More liquid equals longer cook times. Keep it to 1-1 1/2 cups.

• Accessories used – A metal trivet or rack elevates the legs from direct heat.

• Method of release – Quick release steams the meat potentially toughening it. Natural release is better.

Recommended Cook Times

Here are some general guidelines for cook times based on the size of the smoked turkey legs:

• Small legs (1-1 1/2 lbs): 13-15 minutes
• Medium legs (1 1/2-2 lbs): 15-18 minutes
• Large legs (2-3 lbs): 18-25 minutes
• Extra large legs (3-4 lbs): 25-30 minutes

For frozen legs, add 5-10 minutes to the times above. Always check the internal temperature before serving with a meat thermometer. Aim for at least 165°F for safe consumption. If undercooked, you can simmer on the stovetop after pressure cooking to finish cooking.

Step-by-Step Instructions

Follow these simple steps for foolproof smoked turkey legs in the pressure cooker:

1. Prepare ingredients: Wash, dry and season legs. Chop aromatics like onion, garlic, herbs.

2. Add 1-1 1/2 cups liquid to pot: broth, wine, cider, etc.

3. Place steamer basket or trivet inside pot. Add legs.

4. Lock lid, select high pressure and set cook time based on size.

5. When done cooking, allow natural release for 10 minutes.

6. Release any remaining pressure. Remove lid.

7. Check internal temperature before serving.

Helpful Tips and Suggestions

Here are some tips for extra flavor and ideal results:

• Brown or char the legs first for deeper flavor

• Add smoked paprika, chipotle, cumin and other spices to the rub

• Try braising-style cooking by adding veggies like onion, carrots

• Use flavorful liquids like apple cider, beer or Dr. Pepper

• Garnish with fresh parsley, scallions or crispy bacon

• Make gravy from the delicious cooking liquid

• Finish under the broiler for crispy skin

FAQs

Here are answers to some commonly asked questions:

Should I use a quick or natural pressure release?

For maximum tenderness, go with a natural release. Quick release can cause the meat to toughen up.

How can I tell when they’re done without a thermometer?

Look for the meat to start separating from the bones. It should be very tender when pierced with a fork.

Can I cook from frozen?

Yes, just increase cook time by 5-10 minutes and use more liquid.

Should I add extra liquid for a braise?

For braising, double the liquid so legs are halfway or 2/3 submerged.

Is it necessary to use a rack or trivet?

Yes, this is recommended to elevate the legs above the direct heat.

Can I reheat leftovers in the pressure cooker?

Absolutely. Add a bit of liquid, cook for just 2-5 minutes on high pressure.

Takeaways

• Cook time depends on size, bone-in vs boneless, frozen or thawed

• High pressure reduces cook time needed

• Natural release results in more tender meat

• Use 10-15 minutes per pound as a general guideline

• Always check internal temperature before serving

With these tips and timing guidelines, you can look forward to mouthwateringly tender, fall-off-the-bone smoked turkey legs ready in no time using your pressure cooker! Adjust cook times as needed to suit your preferences.