Last-Minute Turkey Legs

Last-Minute Turkey Legs


What You'll Need

6 turkey legs, thighs attached

¾ cup rock salt
Zest of 1 lemon
3 fresh bay leaves

2 tablespoons vegetable oil
1 cup chicken stock
1 orange, cut into quarters
1 large sprig fresh rosemary
1 cup mixed olives

What To Do
  1. Add rock salt, lemon zest and bay leaves into BELLA blender; process with until fine and fragrant.
  2. Rub turkey legs with salt mixture. Refrigerate and allow 30 to 40 minutes to dry brine/cure.
  3. Rinse off salt mixture and pat dry with kitchen towel.
  4. Add vegetable oil to BELLA 10-in-1 Multicooker/Pressure Cooker on Sauté Setting. Place turkey legs skin side down, one at a time. Sear just long enough to give the meat some color.
  5. Once all legs are browned, return legs to Multicooker/Pressure Cooker along with orange, rosemary, olives and chicken stock. Place lid on, set pressure valve and select the Chicken/Meat Setting to cook, approximately 45 minutes. Once timer has finished, release pressure valve.
  6. Remove turkey legs, serve with soft polenta, sauté radicchio leaves, orange fillets and crisp sage leaves.