Too often I hear and read about turkey hunters de-breasting their turkeys and leaving the gizzard, heart, leg and thigh meat for the coyotes. This is due to turkey legs being full of long, slivered bones and tough meat when not cooked properly. If you follow this recipe, you will never throw away the legs, thighs, heart or gizzard again!
The one piece of equipment that really helps is a pressure cooker. I have this one and it is worth the small investment. Pressure cookers are great for canning venison, cooking tough squirrels and rabbits, and making pot roast. If you don’t have pressure cooker I’m guessing a full day in the crockpot will work as well.
First add 3 cups of filtered water to the pressure cooker. The city water where I live has a very distinct chlorine taste, so I always cook with filtered or reverse osmosis water.
Throw in:
1/2 to a full stick of butter
1 chopped onion
10-12 tablespoons of flour (I use oat flour)
1-2 tablespoons chopped garlic
1 tsp black pepper
1 tsp salt
2-3 cups chopped mushrooms (Use morels if you are lucky enough to find them!)
Stir the ingredients together. Then add the turkey legs, thighs, gizzard, and heart to the pressure cooker. You may have to separate the thigh from the leg to make it fit. Make sure to slice open and clean out the gizzard before tossing it in the pressure cooker!
Let the pressure cooker do it’s thing for 90 minutes, reduce the pressure and enjoy. If using a crockpot I’d guess at least 8 hours to soften up an old long beard’s legs. When done, the bones will pull out easily and you will be left with super tender meat in a wonderful gravy. You can eat it just like that or pour it over wild rice or quinoa.
Let me know how it turns out!
Comments (60)
Thus recipe was incredible! Best wild turkey we’ve ever had! I left out the organs and added the wings, and used minced onion, onion and garlic powder instead of the fresh ingredients, and it was absolutely phenomenal. Thank you for the recipe, I had no idea we’d be able to make these tough meats so incredibly tender!
Thank you for the comment. It’s a shame so many legs and thighs go to coyotes when they can be made to taste amazing! I’ll be adding the wings next time. Thanks
My mother used a pressure cooker for years but I have yet to try it. I will now! I use a crock pot for most recipes. I wonder how it will work with wild turkey legs.
You’ll love it!
I loved it! Thanks. For the next one, I will add wine!!!
Awesome, let me know how the wine goes.
Hi it is a pleasure that I found this article I think you so much for that recipe because I haven’t found a way to make those turkey legs and five much tastier than this recipe that you ha hi it is a pleasure that I found this article I think you so much for that recipe because I haven’t found a way to make those turkey legs and five much tastier than this recipe that you have it is far one of the best ones out there and I am not looking anymore this is far my favorite I thank you very very much for sharing that knowledge with us hunters out here thanks again
Please excuse some of my spelling I hope you understand
Awesome. Good luck chasing the thunder chickens!
I just bought a digital pressure cooker. Can you advise on how long to cook turkey legs in it? Do I have to turn down the heat? This is not the pressure cooker you put on a stove.
I assume you got the instapot 🙂 Just set it for 90 min and wait for your feast! Good luck turkey hunting!
Did you natural release?
Both slow and quick work fine.
Going to give this pressure cooker receipe a try. Got a nice Osceola today 7.5 beard 20lbs easy. Lots of breast and thigh meat. Going to work in some Curry to spice things up a bit. Remember.. Eat what you harvest. Good hunting.
Sounds awesome! Let me know how it is with the curry. Thanks
Great question! I appreciate Dr Czys feedback. I am using regular (not wild) legs today and was wondering if they would need as much cooking time and if I should bring in some oil before cooking?
I’d cook it the same time and not worry about adding any oil.
I have an 8-qt Instant Pot. Would the 3 cups of water be the same? Also, do you think substituting some of the water with chicken stock would be good?
I think 3 cups would be fine. I have an instapot as well and I wouldn’t get it too full. Chicken stock could make it even tastier! Let us know 🙂
Hello, My husband tagged a turkey this morning so searching wild turkey recipes in a pressure cooker I came across this one. Sounded great so thought I would try it – I have an electric pressure cooker. Just a word to the wise though, my pressure cooker would not pressurize for some reason and when I researched it I found that it was probably because my liquid was too thick. It’s recommends not adding any thickening agents to the liquid prior to pressurizing. I took everything out and did it again without the flour and it finally pressurized. I will add the flour after to thicken up the sauce but otherwise my house smells amazing right now! Thanks!
Thank you for the note. It has worked in my instapot pressure cooker as well but I can see how issues could arise if too thick. I hope it turns out great for you!
I want to give praise for your recipie! I’ve used it several times. No one has ever been dissatisfied, even those who thought they didn’t like turkey.
You nailed it!
Awesome! Thank you.
Almost ruined my turkey and pressure cooker ! Do not use this recipe ! Brown water and stink srtarted bowing out the vent
Hey Bill,
I’ve cooked a lot of legs and thighs this way and never had an issue. The same can be said from previous reviews.
My guess is your pressure cooker was over filled.
I did that once with my pressure cooker. It wasn’t a recipe problem, it was a me overfilling it problem.
Sorry it didn’t work out for you.
Sounds like he forgot to place the weight on the vent, if he’s using an older style.
Or he forgot to add the 3 cups of water. My brother almost missed that step as well.
Bill,
I have done the same thing in the past. I did not have enough liquid in the cooker and I had the heat to high.
Give this another chance and I think you will enjoy it.
Can this work in a crock pot? I don’t have a pressure cooker
I think it is worth trying. Leave it in the crockpot over night and let me know how it turns out!
Want to try your pressure cooker recipe,but I don’t know what PSI I should be cooking on.Please advice.
Around 15 🙂
I have a power cooker. Will 90 minutes be sufficient for this? I also have no mushrooms. We eat them too quick, but I have some marinated artichoke hearts????? Please advise….going to make this for dinner.
Thank you,
Brenda
Hey, I power cooker for 90 would be great. I have one of those now. Go get some more mushrooms 🙂
Excellent! Easy to make and very delicious. I almost forgot to put the water in first. You might want to put the amount of water into the recipe section.
Thanks Steve.
Any idea on the timing if I were to use turkey breast instead of the legs?
I’d use the same time.
Thanks so much for the recipe . Was very happy with your recipe and happy with myself to use the pressure cooker we just got recently. Just started experimenting with it, so having some guidance on time was great 🙂 I will not throw those out again.
Ugh okay after three attempts to run this in my Instant Pot, I kept getting the “burn” notice before it reached full pressure. I even tried adding two extra cups of water the third time. The onions and flour created a burned layer on the bottom of the pan each time. So now it’s all getting moved over to my Crock Pot and I’ll try a fourth time.
Weird. I’ve never had that. It sounds like the little nipple isn’t popping up, the pot is losing steam and drying out. However, that should be pretty easy to notice.
After moving it over to the slow cooker, it came out GREAT! Thanks for the recipe!
This recipe was so Good! I did use a can of chicken broth + water to equal 3 Cups….also I had to add 36 minutes to the cook time to get the meat tender enough to pull off the bones! Served over Noodles! Other than that…Spectacular! Will definitely use this recipe again! Cooked these legs the day I shot him!
Awesome! Going with broth is a great idea! The bones from the turkey are great for making broth too. Put all the bones in a crock pot full of water and add a couple table spoons of apple cider vinegar. Let it cook for 24ish hours, strain it and you’re done! Salt, pepper, curry, ginger….. so many ways to add more flavor.
I am a little nervous! 90 mins seems so long when I am use to making complete meals in under 12 mins. Is this cooking on low or high pressure? Thanks!
My old pressure cooker only has one setting and that’s when the steam makes the top rattle. 90 minutes makes the meat just fall of the bone. I cook it for the same amount of time when making canned venison. If you do less and it turns out great let us know!
This is excellent! I used my Instant Pot Ultra with the following modifications: I put the turkey legs and the 3 cups of water in the pressure cooker and cooked on high for one hour first. Then I let the pressure cooker cool down for about 10 minutes before releasing the steam. Once all the steam was released, I opened it and added in the rest of the ingredients (but only used about 6 tablespoons of flour, and left out the pepper) and pressure cooked another 15 minutes on high. This turned out absolutely perfect. Thank you Steve Czys for this great recipe! My husband and I have been eating turkey legs and thighs for many years… usually cooking them in the Nesco at 210-220 Degrees for about 12 hours, or the slow cooker for about 16 hours and always with water. We have always had success with the long and slow cooking method. I love that I can now use my instant pot thanks to your posting of this recipe!
You are very welcome 🙂
The coyotes got NONE of our wild turkey this week! In addition to the breast and thighs in the freezer, I ground the miscellaneous meat schnibbles (plus 2 pieces of bacon for a little added fat) for a pound and a half of lovely ground meat going into chili today. And a bonus: after butchering, ALL the bones plus the gizzard, heart, and liver went into a pot with a carrot, onion, and stalk of celery, and 6 hours later had the best bone broth ever. Even the feathers get donated to a neighbor who makes wonderful craft items.
That’s awesome!
Would you change the timing up if the turkey was frozen? Thanks!
Yes. I don’t know how much more time to add. I’d just let it thaw first 🙂
Hi Steve,
I made this recipe today for the first time in my instant pot. I had wild turkey legs with thighs attached, so I added an extra 30 minutes. That made all the difference in the world. The meat fell off the bone which was my initial goal. I deboned the meat but it back into the liqud and added some wild rice and a few spices. I have a few hunters here this week and they couldn’t get enough of this soup. Thanks for posting a recipe that allows me to use all of the wild turkey. Being able to use the whole animal is very important to me:)
That’s awesome! I’m with you…. I hate wasting any meat, including that gizzard 🙂
Couldn’t get it past pressurizing for a “burn” warning with the flour in it. Putting it in the crockpot for 8 hours instead. Smells good.
Tastes even better 🙂
This is very similar to a recipe I’ve used in the past. I like to add chicken broth and add the flour at the very end to make a gravy. I also use a roaster oven so I have room for the wings and back too.
Dr. Czys, This IS the best wild turkey recipe ever! I absolutely love it. It’s everything you said and then some plus it’s EASY something so often lost in the wild game “gourmet” recipes that are often nothing more than overcomplicated and frustrating to find ingredients for, trying this one with pheasant legs tonight. My dad throws the pheasant legs out and I had an idea that will hopefully make him realize that’s not the thing to do!
Let me know how the pheasant legs go 🙂
I think the legs are great on wild turkeys. They come out good. But the thighs are more problematic. They seem to be VERY dry and tough.
Agreed. The legs are definitely tougher than the thighs.