Cranberry Braised Turkey Legs

 ©, Laura Pazzaglia

©, Laura Pazzaglia



  • 2 tbs butter 
  • 2 tbs oil 
  • 4 bone-in turkey wings (2-3 lbs) 
  • salt and pepper to taste 
  • 1 c dry cranberries, or (soaked in boiling water for 5 min) or 1 ½ c fresh cranberries, or 1 c of canned 
  • cranberries, rinsed 
  • 1 medium onion, roughly sliced 
  • 1 c shelled walnuts 
  • 1 c fresh orange juice (or prepared juice with no added sugar) 
  • 1 c vegetable stock 
  • 1 bunch fresh Thyme 


  1. Prepare the cooker to sauté, and melt the butter. Next swirl in olive oil.
  2. Brown the turkey wings on both sides adding salt and pepper to taste. Make sure that the skin side is nicely colored.
  3. Remove the wings briefly from the 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 and stock over the turkey. Close the pressure cooker. Manually set high pressure with a  20 min cooking time.
  4. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes – the turkey continues to cook in the residual heat of the cooker. Then release the pressure. 
  5. 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.
  6. In the meantime, reduce the contents of the cooker to about half by keeping the cooker uncovered by using the Sauté program, again.
  7. Pour the reduced liquid, walnuts, onions and cranberries over the wings and serve.