Tuesday, January 24, 2012



Who said you can only eat turkey around the Holidays? This fabulous recipe is for you to use all year around, especially in the summer months because it’s fast and won’t heat up your kitchen, unless you really want to :)
The only accessory you will need is a PRESSURE COOKER!
Any parts of a turkey you desire to make will become the tenderest and juiciest meat you’ve ever tasted in your life. Women in menopause or peri- menopause are in desperate need of Triptophan the so called calming amino acid found in turkey.  Believe me, I should know :) I’m a turkey addict, and proud of it. :)


  1. Pressure cooker
  2. 3-4 turkey legs, thighs, wings or breast, whichever parts you desire
  3. 1 red onion, coarsely chopped
  4. ½ green Italian pepper – sliced lengthwise
  5. ½ red Bell pepper – sliced lengthwise
  6. 8-9 cloves of garlic – sliced
  7. 1 Tbs. of Vegeta or Garlic salt
  8. 1 pinch of paprika
  9. 3 cups of water
  10. 3 Tbs. of olive oil

Clean and spice up your turkey legs with garlic salt, black pepper and paprika. 
Slice up your onions, garlic, green and red peppers and put them in the pressure cooker, fill it up with the water and olive oil, add the Vegeta and paprika and place the pre seasoned turkey legs inside.  Cover it with the lid and put it on high flame until you hear the steam sounds coming out.
Lower the flame to medium and start reading your favorite book. In about 1 hour you can stop cooking it.
Place the pressure cooker under the cold water faucet in the kitchen sink and release the knob/s. When the cooker cooled off and the inside steam is gone, the lid will fall in by itself.  Do NOT handle it yourself. Now you can take out your turkey in a ceramic or any oven proof serving dish and pour half of the cooking juices over the bird parts.
Prepare your oven at 375 degrees and place the turkey inside the oven to roast for 20 minutes. 

If you are like my hubby and prefer anything meaty without the bones in it, be a good housewife and before putting your birdie in the oven to roast, take out the bones.
I know, he’s spoiled rotten :):)

You can serve this with any garnish you desire and a nice side salad. I made it with roasted garlic mashed potatoes with fried apple and onion garnish on top and a red onion, baby tomato and arugula salad with honey Dijon home made dressing and a dollop of cranberry sauce.

EGESZSEGEDRE!                                                           BON APPETITE!

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