Classic Oatmeal-in-a bowl
Cranberry Braised Turkey Wings
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6-8 servings
|
Ingredients
- 2 Tbsp butter
- 2 Tbsp oil
- 4 turkey wings
2-3 pounds - Salt and pepper to taste
- 1 cup Dry Cranberries or 'Crasins' (soaked in boiling water for 5 minutes) or
1 1/2 cup Fresh Cranberries or1 cup of canned cranberries, rinsed - 1 medium onion roughly sliced
- 1 cup shelled Walnuts
- 1 cup Freshly Squeezed Orange Juice (or prepared juice with no added sugar)
- 1 bunch fresh thyme
Ingredients
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Instructions
- In the pre-heated pressure cooker, on high heat without the pressure cooking lid, melt the butter and swirl the olive oil.
- Brown the turkey wings on both sides adding salt and pepper to taste. Make sure that the skin side is nicely colored.
- Remove the wings briefly from the pressure cooker and add the onion, then on top of that add the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of Thyme.
- Pour the orange juice over the turkey.
- Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 15-20 minutes cooking time at HIGH pressure.
- When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.
- Remove the thyme bundle and carefully remove the wings to a serving dish (they may be so tender they could fall apart). Slide the serving dish under the broiler for about 5 minutes or until the wings are sufficiently caramelized.
- In the meantime, reduce the cooking liquid to about half.
- Pour the reduced liquid, walnuts, onions and cranberries over the wings and serve.
Recipe Notes
Note: Turkey wings can be fully cooked in 20 minutes, while the legs require 30 minutes and boneless turkey breasts only need about 7 minutes. Use the same cut of turkey in this recipe to ensure even cooking!
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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