Turkey-On-A-Stick with Spicy Apricot Glaze or Sauce


Talk about turning turkey on it’s head, or in this case, wings! I used the technique for making chicken-wing lollies on turkey wings – though they are much too big to be called lollies the convenience of having all of your meat in a neat little ball at the top of the stick is unbeatable. And is a joy to eat for kids and adventurous adults!

Nothing goes to waste in this recipe. Any left-over bits and pieces go into the pressure cooker to make a miniature turkey stock that will then be used to steam braise the wings. If you would rather skip this step and use prepared stock, you can use the pressure cooker to brown the wings, too!

Depending on who’s eating these you can either glaze them with the spic sauce, or serve the sauce on the side for only those who enjoy something spicy.

Pressure Cooker Turkey-On-A-Stick with Spicy Apricot Glaze or Sauce
 
Author: 
Recipe type: pressure cooker
INGREDIENTS
  • 3 Whole Turkey Wings (each wing makes two lollies)
  • 1 bunch of fresh thyme
  • ½ cup of Olive Oil
  • salt and pepper to taste
  • (optional) Several Large Iceberg Lettuce leaves for lining base of serving platter
  • For the Stock:
  • 1 swig of white wine
  • 1 Carrot, roughly chopped
  • 1 Celery Stalk, roughly chopped
  • 3 Cloves of Garlic, smashed
  • A few stems of parsley
  • For the Glaze:
  • 1 Tbsp Olive Oil
  • 3 Garlic Cloves, finely chopped
  • 1 Fresh Hot Pepper, cut to preference (or 1 Tbsp. of Hot Chili Flakes)
  • 1 Tbsp. of Ginger, fresh and grated or in powder
  • ½ cup of Apricot Preserves
  • ¼ cup of Apricot Nectar
  • 1 Spring onion, sliced in thin rings
  • Equipment:
  • Steamer Basket
INSTRUCTIONS
  1. Start by trimming the turkey wings to achieve a lolly. I would describe it to you, but this video on making Chicken Lollipops does a much better job at showing you how to do it.
  2. A couple of tips: Turkey wings require a little more heft than what the instructor is doing in the video with chicken wings. Also, you may get your hands, knife handle and just about everything greasy and slippery. Keep lots of paper-towels on hand so that instead of washing and drying the knife handle constantly, you can just wrap the handle in a paper towel to get a good grip. The first one will be the hardest, but after watching the video several times and wrestling with the wing each one will be easier to do.
  3. After you have made your turkey lollies, marinate them in the olive oil, thyme, salt and pepper. Cover the meat with this mixture well and set it aside for about 30 minutes while you begin to make the miniature stock.
  4. In the pressure cooker, with the top off, on medium flame, add a swirl of olive oil, the little bits and bones left over from turning the wings into lollies.
  5. Brown the pieces for about 5 minutes and deglaze with a swig of white wine before adding the carrot, celery stalk and parsley.
  6. Swish everything around for bout 5 more minutes (while the wine is evaporating) and then add two cups of water.
  7. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 20 minutes cooking time under pressure.
  8. When time is up, turn the heat off and let the pressure come down naturally. While you are waiting for this, you can begin browning the turkey lollies.
  9. In a large sautee’ pan on medium-high heat, add a dash of olive oil and brown the lollies on most sides (the parts closest to the bone will be the hardest to reach and it is OK, you do not need to brown these).
  10. When the pressure has reduced, open your pressure cooker, add the steamer basket and place all of your turkey lollies in it.
  11. Close and lock the lid of the pressure cooker, again, and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 15-20 minutes cooking time under pressure. When time is up, bring the pan to the sink, pour cold water over the top, and open the pan.
  12. Make the apricot glaze by putting a little oil, garlic, hot pepper and ginger in a small sauce pan over medium-low heat. Lightly sautee these aromatics together and then deglaze with the apricot nectar. Turn the heat to low and stir in the Apricot preserves. Reduce to desired consistency stirring often.
  13. If you are not serving this to children, you can lightly glaze the turkey lollies before serving by dipping the warm lollie in the glaze and spooning the warm glaze on it before placing on a serving dish. Otherwise, serve the glaze in it’s own little container with a spoon for your guests to take as much or as little as

steam roasted turkey in fissler pressure cooker