Here’s a quick and easy way to satisfy any Thanksgiving cravings.
Sprinkle your turkey thigh with some salt and freshly ground black pepper. Melt a mixture of butter and oil in your pressure cooker or instant pot over medium heat and place the turkey thigh in, skin side down. Cook until golden brown then remove from the pot and set aside. To the pot add a chopped onion and equal amounts of chopped carrot and celery. Season with a little salt and sauté until the onions are soft. Now add 2 cloves of minced garlic and some sprigs of sage, rosemary, and thyme. Stir to combine then pour in ½ a cup of dry white wine. Bring to boil and cook off the alcohol, scraping the bottom of the pot so that nothing sticks. Pour in 1 cup of chicken or turkey stock and season again to taste. Put the turkey thigh back in the pot skin side up, adding all it’s juices and making sure it’s partly submerged in the liquid. Add ¼ of a cup of dried cranberries then close the pressure cooker, bring up to pressure and cook for 30 minutes. Let the pressure release naturally. When the pressure has been released remove the turkey thigh to a plate and keep warm. Remove the vegetables from the broth with a slotted spoon, discarding the herbs, and spread them onto a serving platter. Place the turkey thigh on the vegetables. Thicken the remaining sauce with a slurry of cornstarch and cold water until you have a gravy consistency you like. Serve with the turkey.
*adapted from this recipe
michelle picker cooks 