Thursday, March 27, 2014

Recipe: Roast Turkey Drumstick

What is this rather "Flinstonian" looking creation I bring to you today I hear you ask?? Well it makes a darn good cheap tasty Sunday roast that's for sure. I've noticed a few of the supermarkets starting to sell "Turkey Drumsticks" (which is the cut of meat in question)- which is great, as usually you can only get large cuts of turkey (e.g. thighs, whole birds or crowns) at Christmas. The Co-Op charge £3.25 per kilo for this cut, so basically only costing you around £2.60 for this bad boy- which will easily feed 3 for a Sunday roast (with trimmings of course), or could serve four if you add the meat to a big curry or stir fry or something. There aren't many roast dinner cut's you can get for less than £3 that's for sure! The trick is with turkey is not to cook it as long as they tell you to- Like this packet says to cook it for 70mins+20 per kilo, making it 1 hour 25. I've shaved 10 minutes off this recommendation- the only reason why people think turkey is "dry" is because people overcook it- if cooked properly it's a lush meat.
Roast Turkey Drumstick (serves 3)

1 x turkey drumstick (usually weighs between 850-950g)
2 tbsp butter
1 tbsp fennel seeds
Plenty of salt and pepper
400ml water

1.       Preheat the oven to 200C. Put the drumstick in the large roasting tray. Rub with the butter, sprinkle over the fennel seeds and plenty of salt and pepper. Pour the water into the roasting tray.
2.       Roast the turkey drumstick for 1 hour 15 minutes. Remove from the oven, put the drumstick onto a plate and allow to rest for at least 10 minutes. Sieve the juices from the pan, and these can be used to make a gravy if you desire.
3.       Carve the meat off the bird, and you should be able to get about 450g of meat off it! Serve!

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