This diner classic is delicious and simple to make at home. If you’re like me, EvaBee, you can delight in serving it with gluten-free toast if you eat mostly gluten-free as I do. Turkey drumsticks are inexpensive at my grocery store so I hope you like making this awesome comfort food at home with the help of your pressure cooker.
The Ingredients for Turkey Drumstick Sandwiches
The ingredients for this are pretty straightforward. Season the turkey with an herb blend that you prefer or you can use the ones I’ve suggested for this recipe. Make sure not to replace turkey breast for the turkey drumsticks as turkey breast gets a lot dryer in the pressure cooker and won’t pull the same.
- chicken broth
- turkey drumsticks
- dried rosemary
- sage, also dried
- dried thyme
- corn starch
- balsamic vinegar
- brown sugar
Optional garnishes to cut through the richness of the turkey drumsticks
- green onion or chives
- ground white or black pepper
Pressure Cooking the Turkey Drumsticks
My turkey drumsticks were 1kg each – huge! Be sure that when you get your drumsticks that you can fit them into your pressure cooker. I use an 8 qt Instant Pot. I’m not sure how to adjust the time for pressure cooking if you use different-sized drumsticks. All I can suggest is to make sure that after you naturally release the pressure for 10 minutes after the initial cooking, you ensure the drumsticks’ internal temperature is at least 165F. I seasoned the drumsticks with herbs and salt and made sure to flavour the broth I cooked it in with onion and carrot.
Making the Gravy
What’s brilliant about a multi-cooker is that you can continue cooking the gravy for this recipe in the same pot. Set the cooked turkey aside, discard the carrot and onion, and simmer the liquid inside it on low. Mix in a slurry (cornstarch mixed with a little water) and whisk while it simmers to thicken it. Now add your peas and simmer for 15 minutes. You can also add a little more corn starch and water if you want the gravy to be thicker.
Finishing the Turkey Drumstick Sandwich
While the gravy cooks, you can begin to pull the turkey meat off of the bone of the turkey leg. I found it easiest to wait until it cooled enough then I pulled it with my hands and then I shredded the pieces with two forks. Season it with balsamic and brown sugar and pour cooked gravy over it, reserving some gravy for later.
This sandwich is served open face onto toasted bread. You then put the meat on top of the bread and garnish it with green onions, pepper, and cayenne. Serve it as is, add more or less gravy or even add some hot sauce! The meat is great reheated too so don’t worry if you have extra.
Hot Turkey Sandwich with Instant Pot Turkey Legs
- 8 Qt Instant Pot
- 1 cup chicken broth
- 1 carrot peeled
- ½ onion peeled
- 2 turkey drumsticks 2 kg total weight
- ½ tsp dried rosemary
- ½ tsp dried sage
- ½ tsp dried thyme
- 1 tsp kosher salt
- ¼ cup corn starch
- ¼ cup water
- 1 cup peas
- toast any will do, I used brioche slices
- 2 green onions sliced thin (optional)
- pinch white pepper, ground or ground black pepper (optional)
- pinch cayenne (optional)
- Put broth, carrot, onion, and turkey drumsticks in the pressure cooker.
- Season with rosemary, sage, thyme, and salt.
- Close with lid and pressure cook for 45 minutes on high and naturally release for 10 minutes. Make sure that the drumsticks are at least 165F.
- Remove drumsticks from the pressure cooker and place them into a bowl. Then remove the remaining solids from the pressure cooker using a slotted spoon, leaving the liquid inside of the pot.
- Whisk together corn starch and water and swirl into the liquid in the instant pot. Whisk and bring up to a simmer on low heat.
- Add in peas and simmer for 15 minutes or to your desired thickness. If you boil it on higher heat it might dissolve the corn starch. Add a little more corn starch near the end of the cooking time if you wish to have a thicker sauce but only add 1 tsp more at a time (whisked with a little water) as it can get too gloppy. Taste for seasoning at the end of the cooking time and add any additional salt if desired.
- While the gravy simmers, pull the meat carefully off of the drumstick bones. Remove any cartilage, too. When all of the bones are removed, shred the meat with two forks.
- Stir in balsamic vinegar, brown sugar, and about half of the gravy and pea mixture into the meat. Taste for seasoning adding more salt if desired.
- Place some slices of toast onto a place. Put the desired amount of meat on top and garnish with desired amounts of green onions, pepper, and cayenne.
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