FAST/SLOW / MODIFIED NATURAL RELEASE / GLUTEN-FREE
State Fair Turkey Legs
4 servings
Don’t wait for the midway attractions! These turkey legs will fit the bill whenever the weather’s warm and the day’s gorgeous. In fact, if you want to make a barbecue or cookout more sophisticated, consider a tray of these legs for the under-twelve set. There will undoubtedly be an adult who’s hankering to play Henry VIII.
1 tablespoon standard chile powder
1 teaspoon mild smoked paprika
1 teaspoon onion powder
1 teaspoon table salt
1 teaspoon ground black pepper
2 tablespoons vegetable, corn, or canola oil
Four ¾-pound skin-on turkey legs
2 cups water
¼ cup honey
1 tablespoon apple cider vinegar
1. Mix the chile powder, smoked paprika, onion powder, salt, and pepper in a small bowl until uniform. Smear ½ tablespoon oil on each turkey leg, then coat them evenly in the spice mixture.
2. Pour the water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet in the pot. Pile the legs onto the trivet. Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 32 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: STEAM, PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 40 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 10 minutes. Then use the quick-release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the turkey legs to a large, lipped baking pan.
5. Position the rack 6 inches from the broiler heating element. Heat the broiler for 1 to 2 minutes. Meanwhile, whisk the honey, vinegar, and 1 to 2 teaspoons of the cooking water from the pot in a small bowl to make a sauce with the consistency of thick barbecue sauce.
6. Brush some of this honey mixture over the turkey legs, then broil to brown and crisp, about 2 minutes, turning a couple of times and basting with more of the mopping sauce. Cool for 5 minutes before serving.