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Turkey Drumsticks with Cranberry Sauce

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    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.

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    1 Tbsp (15 mL) grapeseed oil3 lbs (1.5 kg) turkey drumsticksSalt and pepper, to taste2 leeks, white and light green parts, thinly sliced2 garlic cloves, thinly sliced1 Tbsp (15 mL) minced fresh ginger1 1/2 cups (350 mL) low-sodium chicken broth1 cup (250 mL) orange juice2 cups (500 mL) fresh or frozen cranberries1 Tbsp (15 mL) honey2 sprigs fresh thyme1 tsp (5 mL) ground allspice3/4 tsp (4 mL) sweet paprika1/4 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

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    Turkey Drumsticks with Cranberry Sauce

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