How to make
Wash the turkey legs and put them in a pressure cooker. To them add the chopped onions, 2-3 garlic cloves, 1 carrot and 1 potato, coarsely chopped, 1 bunch parsley, oil, black peppercorns and a little olive oil. Pour in enough water to cover them, at least 1 finger width above the products. Boil about 40 min.
After the legs are boiled, take them out and place in an oven-safe container with a lid. Smear the legs with mustard, sprinkle paprika, thyme and ground black pepper.
Cut the other carrot into round slices and add it, along with 5-6 garlic cloves, to the legs.
Strain the broth in which you boiled the meat and pour it into the container, about 1 finger width above the products. Add a cup of quality white wine as well. Put piece of butter on top of the turkey legs, cover the container and bake at 390°F (200 °C) for about 20 min.
Then, remove the lid and bake the legs until they gain a crunchy, golden crust.
Serve with boiled rice, which you can flavor with the sauce release during baking.
