Raise your hand if you prefer dark meat turkey. It’s not just me, right?
There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving — or anytime I can find them in the market.
(And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.)
Continue reading "Pressure Cooker Turkey with Dijon Gravy" »
from Simply Recipes http://ift.tt/2hntsmo
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