My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 22, 2010

Roasted Turkey Drumsticks

My sister and I use to make these years ago when we were young, broke and lived together. Turkey drumsticks were one of the cheapest meats you could buy then, and we both loved them. Over the years as I got a little more profession in the kitchen and a little more money I think I improved the recipe a little. I'm sure I didn't spent the money for extra-virgin olive oil and real butter at the time. You have to remember this was about the same time they invented canned soup. These truly are wonderful, and are good with any sides.

Roasted Turkey Drumsticks
4 servings

4 medium to large turkey drumsticks
Kosher salt and freshly ground black pepper to taste (House Seasoning)
2 carrots, washed, peeled, and coarsely chopped
1 stalk celery, washed and coarsely chopped
1 medium yellow onion, coarsely chopped
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and coarsely chopped
1 tablespoon freshly ground black pepper
8 springs fresh thyme, stems removed, leaves finely chopped
2 bay leaves
4 tablespoons unsalted butter, thinly sliced
1/2 cup water

Preheat oven to 350 degrees

Season the turkey legs with salt and pepper or House Seasoning. If you have time let them set covered in the refrigerator overnight or at least 1 hour.

Toss the carrots, celery, and onion with the olive oil, garlic, pepper, thyme and bay leaves.

Spread the vegetables in a large baking dish or roasting pan lined with foil. Spread the sliced butter and pour the water over the vegetables. Arrange turkey legs on top.

Cover the baking dish with aluminum foil and place in the oven. Roast, turning the legs and vegetables every 30 minutes, until the meat is fork tender, 2 to 2 1/2 hours. I don't always turn them that often and they're fine.

Remove the pan from the oven and let rest about 10-15 minutes. Remove the bay leaves and serve the turkey legs with the roasted vegetable and a starch ( it's always mashed potatoes for me). The Twice Baked Potato Casserole is great with this.

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