Turkey Drumsticks with Cranberry Sauce
Braising economical turkey drumsticks is much easier than roasting a whole bird. The slow simmer produces deliciously tender meat and a delightful fruity sauce. You can also use other bone-in turkey cuts such as thighs, breasts, or drumettes with this recipe.
1 Tbsp (15 mL) grapeseed oil
3 lbs (1.5 kg) turkey drumsticks
Salt and pepper, to taste
2 leeks, white and light green parts, thinly sliced
2 garlic cloves, thinly sliced
1 Tbsp (15 mL) minced fresh ginger
1 1/2 cups (350 mL) low-sodium chicken broth
1 cup (250 mL) orange juice
2 cups (500 mL) fresh or frozen cranberries
1 Tbsp (15 mL) honey
2 sprigs fresh thyme
1 tsp (5 mL) ground allspice
3/4 tsp (4 mL) sweet paprika
1/4 tsp (1 mL) salt
Heat oil in deep skillet or saucepan over medium-high heat. Use pan large enough for turkey legs to fit comfortably in. Season turkey with salt and pepper. Add drumsticks to pan and brown on both sides, about 6 minutes.
Remove drumsticks from pan and reduce heat to medium-low and add more oil if needed. Add leeks, garlic, and ginger, and cook for 5 minutes, stirring often, or until leeks have softened and browned. Add broth to pan and scrape up brown bits from bottom of pan. Stir in orange juice, cranberries, honey, thyme, allspice, paprika, and salt.
Return turkey drumsticks to pan, bring to a boil, reduce heat to reach a mild simmer and cook covered for 1 1/2 to 2 hours, or until meat is very tender, flipping drumsticks every 30 minutes.
Remove drumsticks and place in serving dish. Turn up heat and reduce sauce until slightly thickened. Place drumsticks on serving platter and spoon sauce over top.
Serves 4.
Each serving contains: 405 calories; 64 g protein; 17 g total fat (5 g sat. fat, 0 g trans fat); 30 g total carbohydrates (16 g sugars, 4 g fibre); 356 mg sodium
source: "Gobble, Gobble", alive #384, October 2014
Turkey Drumsticks with Cranberry Sauce
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
