I found some nice plump turkey drumsticks at the supermarket and was surprised to see how inexpensive they were. The main challenge, however, is that turkey leg meat can be extremely tough. The combination of pressure cooking and hand shredding after cooking seemed to me the best way to enjoy this very flavoursome meat. You could also use tough pork cuts such as shanks or hocks cooked exactly the same way.
|ingredients||2 tbsp canola oil|
|2 turkey drumsticks|
|500 ml chicken stock|
|2 tsp cumin|
|1 tsp chilli powder|
|1 tbsp lime juice|
|to serve||baby lettuce leaves|
|sliced pickled jalapenos|
|grated mature cheddar|
|sliced spring onions|
Heat the oil in a pressure cooker pot until very hot. Brown the turkey drumsticks all over. Pour in the chicken stock, cumin and chilli powder. Pressure cook at high pressure for 40 minutes.
Remove the drumsticks from the pressure cooker and allow them to cool enough to be handled. Boil the liquid remaining in the pot until reduced to a syrupy consistency. Separate the turkey meat from the bones and use two forks to shred. Place the meat in an overproof dish and mix in the reduced liquid. Place under a very hot grill (broiler) until most of the top of the meat has gone crisp. Sprinkle with the lime juice.
Serve in lettuce leaf cups topped with pickled jalapenos, grated cheddar, sour cream and spring onions.