Roasted Turkey Drumsticks
Provided By: Shelley Wiseman
All you dark meat lovers take note: these are now sold separately in supermarkets and are very inexpensive. So how to cook them? Here they get the same oven-roasting as the whole bird so expect crisp beautifully browned skin. The vegetables create a bed for the drumsticks and with the addition of wine and water make a lovely gravy that will be ready when the meat is.
Preheat oven to 450°F with rack in middle position.
Heat oil in an oven-proof 12-inch skillet or shallow pot over medium-high heat until it shimmers. Brown drumsticks on all sides, 8 to 10 minutes, then transfer to a plate.
Add onions, carrots, celery and butter to skillet and cook over medium heat, stirring, until slightly softened, about 3 minutes.
Add 1 cup wine and bouquet garni and bring to a simmer. Make a bed with the vegetables and put the drumsticks on top.
Transfer skillet to oven and roast drumsticks, uncovered, 30 minutes. Turn drumsticks over and add 1/2 cup water to skillet. Reduce oven temperature to 375°F and continue to roast drumsticks 1 1/4 hours more, turning drumsticks and adding ½ cup water to skillet twice (after each half hour).
Transfer drumsticks to a cutting board or platter. Strain pan juices through a fine mesh sieve into a bowl, pressing on and discarding solids. Season with salt and pepper to taste.
Slice meat from drumsticks and serve with sauce.
|Per Single Serving / Serves 4 Total|
|Calories||710||Calories from fat||324|
|Total Fat||36gm||55%||Saturated Fat||11gm||55%|
|Vitamin A||15%||Vitamin C||2%|
Nutrition Facts provided by: Shelley Wiseman
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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