Encrusted Turkey Drumsticks Recipes

Steps:

• Put turkey drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve.
• Brine drumsticks in refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush butter over drumsticks to coat; season with black pepper.
• Pour chicken broth into a roasting pan. Lay turkey legs into the broth. Place a lid on the roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• For the brine: Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
• To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the butter, rosemary and some salt in a small bowl. Taste it to make sure it tastes good. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together and over the breast so they will protect it during cooking to help keep it moist and juicy. Place the turkey on a sheet tray and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Pay close attention not to have any food that will not be cooked near the turkey in the fridge.
• Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven.
• Preheat the oven to 450 degrees F.
• For the gravy: Place the garlic, celery, onions, celery root, fennel, bay leaves, sage and thyme in a roasting pan and season with salt. Put the chicken stock and wine in the bottom of the roasting pan and place the turkey on top.
• Put the turkey in the oven until the skin of the turkey gets really nice and brown, about 40 minutes. Lower the heat of the oven to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan if needed. Think about 17 minutes per pound for the turkey. Tent the turkey with aluminum foil when it gets to the proper color to prevent it from getting too dark.
• Remove the turkey from the oven when a thermometer inserted in the thickest part of the turkey reads 160 degrees F. Be sure the thermometer is not touching a bone when doing the reading.
• When the turkey has reached the proper temperature, remove it from the roasting pan and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
• To finish the gravy: Remove the bay leaves, sage and thyme and from the roasting pan. Using an immersion blender, blend the veggies together until smooth. Taste and adjust the seasoning if needed (it will).
• Carve the turkey, and don't fight over the drumsticks.
• Give thanks for such a great turkey!!!

Steps:

• Preheat oven to 325°. In a Dutch oven, brown drumsticks in batches in oil and butter over medium heat; remove from pan. Add tomatoes, onion, bouillon and seasonings; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Return turkey to pan, turning to coat with sauce., Cover and bake in oven 2 hours, basting with cooking liquid once or twice. Add potatoes and zucchini. Cover and bake 15-20 minutes or until turkey and zucchini are tender. Remove drumsticks and vegetables to a serving dish and keep warm. , Combine the cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over drumsticks and vegetables. Top with parsley.

Steps:

• Skin and season turkey legs with salt and pepper (or your favorite seasoning salt).
• Shake the legs in a plastic bag, with seasoned (salt and pepper) flour to coat.
• Coat legs in beaten mixture of egg and Tabasco.
• Press legs in fresh bread crumbs to coat.
• Place legs on foiled baking sheet.
• Microwave butter and garlic for one minute.
• Pour melted butter mixture over turkey drumsticks.
• Sprinkle thyme on each drumstick. Bake 350 for 2-21/2 hours uncovered (but cover with foil if you think crust is getting too browned). No need to turn drumsticks over while baking.
• An hour before the meat is done you can throw buttered/oiled/seasoned halved new potatoes (or any root vegetable for that matter) to be baked alongside the drumsticks.

Steps:

• Arrange drumsticks in a casserole dish; salt, pepper and add 1/2 cup water.
• Cover tightly and bake at 350°F for 2- 2 1/2 hours.
• Heat oven to 425°F.
• Melt butter in baking pan; turn drumsticks in butter and bake, uncovered for 15 minutes.
• Reduce heat to 350°F; mix catsup, brown sugar, dry mustard and nutmeg; pour over drumsticks.
• Bake uncovered 15 minutes more.

Steps:

• Place turkey drumsticks in a large shallow dish.
• Combine remaining ingredients, stirring well.
• Pour over drumsticks, cover and marinate in refrigerator 8 hours, turning drumsticks occasionally.
• Drain drumsticks, reserving marinade.
• Wrap each drumstick and 1/4 cup marinade in heavy-duty aluminum foil.
• Grill over medium coals 1 hour, turning after 30 minutes.
• Remove foil, reserving marinade.
• Return drumsticks to grill, and continue cooking 30-40 minutes, basting frequently with reserved marinade.

Steps:

• In a small bowl, combine the first nine ingredients. Brush drumsticks with butter mixture., Add wood chips to grill according to manufacturer's directions. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking.

Steps:

• In a large resealable plastic bag, combine flour and white pepper. Add drumsticks, one at a time, and shake to coat. In a skillet, brown drumsticks on all sides in oil. Transfer to a greased 11x7-in. baking dish; set aside. , In a large saucepan, combine the tomato sauce, broth, wine or additional broth, soup mix, paprika, Worcestershire sauce, garlic, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until flavors are blended. Add bay leaf. Pour sauce over the drumsticks. , Cover and bake at 350° for 30 minutes. Turn drumsticks; cover and bake 30-40 minutes on each side or until juices run clear and thermometer reads 180°. Discard bay leaf.

Steps:

• In a small bowl, mix together the first 4 ingredients.
• Sprinkle mixture over the drumsticks; rub into the drumsticks with your fingers.
• Place turkey drumsticks in a large roasting pan.
• Cover and roast at 350 degrees for 50 minutes to 2 hours or until done.
• Mix together BBQ sauce and lime peel.
• Brush turkey drumsticks with BBQ sauce and continue baking for about 15-20 minutes, uncovered, or until heated through.

Steps:

• Place drumsticks in a 13x9-in. baking dish. Arrange onion over drumsticks. Pour tomatoes on top. Combine the water, bouillon, garlic, salt, oregano and basil; pour over onion. Sprinkle with parsley., Cover and bake at 325° for 2 hours or until tender and a thermometer reads 180°.

Steps:

• Preheat oven to 350°F.
• Use the TBSP of coconut oil and spread it all over the bottom of the pan.
• Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over.
• Finely dice red onion.
• Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir.
• Spoon sauce over turkey legs.
• Cover with foil.
• Bake 1 hour covered, turning legs after 30 minutes.
• Uncover legs and bake for an additional 15 minutes.
• To make it less fattening take off the skin.