Do you cook turkey drumsticks? Got a sure-fire method?

grasswire

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Tue Dec-07-10 10:35 PM
Original message

Do you cook turkey drumsticks? Got a sure-fire method?

I always pass up the packages of turkey drums because the one time I prepared them they were pretty dry. And yet they are a relative bargain in the meat aisle.

I'd like to find a delicious recipe/method for them.

Any hints?

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Lucinda

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Wed Dec-08-10 12:13 AM
Response to Original message

1. I roast everything with an Olive oil rub and everything is always really moist

Edited on Wed Dec-08-10 12:13 AM by Lucinda

For drumsticks I would keep it simple with oilve oil, garlic powder, salt and pepper and just roast till done over a layer of oiled, seasoned veggies. Hopefully you'll get some more interesting replies. :)

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flamin lib

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Wed Dec-08-10 11:06 AM
Response to Original message

2. I've not had a problek with dryness. I roast them @

325f until a probe thermometer reads 170. Use any seasoning you like; dry rub, simple salt & pepper, garlic & rosemary or whatever.

My problem is the tendons. Can never get them all so they show up at meal time.

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grasswire

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Wed Dec-08-10 12:35 PM
Response to Reply #2

3. I was thinking of deboning them.

And maybe stuffing them with rice pilaf or somethin' like that.

I saw on google that Emeril does a turkey leg osso buco, but that requires having the butcher cut off the bottom four inches and I don't think my local butcher is going to do that cheerfully. Heh.

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Lucinda

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Wed Dec-08-10 12:48 PM
Response to Reply #3

4. Sounds like a fun thing to experiment with. I'd ask the butcher...

couldn't hurt to try. :P

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flamin lib

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Wed Dec-08-10 03:08 PM
Response to Reply #3

6. Something small like a turkey drumstick is easy.

Get a hacksaw from your local hardware store, freeze the drumstick and just saw it in pieces on your cutting board. No biggie.

Ham bones are a bigger challenge and I have the luxury of a band saw. Just gotta' clean it 'fore an' after.

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Warpy

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Wed Dec-08-10 01:17 PM
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5. Brine them and then rub them with oil and seasoning

Wrap them in foil for all but the last 10 minutes or so of cooking, and do that last cooking at a high temperature to crisp the skin. I like to do a honey or marmalade glaze at this point.

Let them rest a bit before you dig in.

They do best when they're pumped up with brine and then cooked in a closed system. If you're not a turkey skin fan, you can always braise them, too.

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pscot

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Fri Dec-10-10 08:15 PM
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7. I braise them in apple juice

flavored with curry powder. They're also good shredded and wrapped in tortillas with a homemade mole sauce.

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