Turkey Drumstick Dinner Recipes

ROASTED TURKEY LEGS

Steps:

• Preheat the oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil spray.
• Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub with the seasoning mix. Place on the roasting rack and lightly spray with avocado oil.
• Roast, uncovered, for 20 minutes, until the skin is browned.
• Loosely cover with foil, to avoid scorching the top, and continue roasting until the juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn't touching the bone), about 30 more minutes.
• Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it allows the internal temperature to climb a bit more, and the juices to redistribute and settle.

TURKEY DRUMSTICKS PERFECTO

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).

ROASTED TURKEY LEGS

Steps:

• Pat the turkey legs dry with paper towels and place them in a large roasting pan. Avoid rinsing poultry in the sink; that will just spread bacteria around your kitchen.

TURKEY DRUMSTICK DINNER

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.

TURKEY DRUMSTICKS

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°.

HOW TO COOK TURKEY DRUMSTICKS

Steps:

• Prepare turkey: Dry the turkey legs with kitchen paper. Sprinkle them generously with salt, pepper, and sweet paprika powder.
• Brown: Heat the oil in a large Dutch oven or another large, heavy-bottomed ovenproof dish. Brown the turkey drumsticks on all sides, about 3 minutes on each side.
• Simmer: Add 1 cup (250 ml) of the stock, cover the pan and simmer for 15 minutes.
• Preheat oven: In the meantime, preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
• Prepare vegetables: Clean and chop the vegetables. Whisk the tomato paste into the remaining chicken stock. Add the vegetables and tomato paste to the pot.
• Roast covered: Place the pot in the oven and roast for about 35-40 minutes. Baste the drumsticks with the cooking liquid twice while roasting. If necessary, add a bit more chicken stock.
• Roast uncovered for another 10 minutes to allow the skin to get crispy.
• Check the internal temperature with a meat thermometer; it should be 170 degrees Fahrenheit/ 77 degrees Celsius (Note 4).
• Rest meat: Transfer meat to a large platter and let rest for about 15 minutes. In the meantime, make the gravy.
• Remove about 1/3 of the vegetables from the pan and set them aside.
• Blend the remaining veggies and adjust the taste with salt and pepper if necessary.
• Return the reserved vegetables to the sauce, sprinkle with parsley, and serve.

EASY ROASTED TURKEY THIGHS AND DRUMSTICKS

Steps:

• Preheat your oven to 350° and drizzle olive oil into the bottom of a roasting pan.
• Pat the turkey thighs and drumsticks dry with paper towel.
• Insert your finger under the neat the skin of all turkey pieces, gently separating the skin from the flesh. Rub softened butter underneath the skin and over top of each turkey piece.
• Season with salt and pepper and place into your prepared roasting pan.
• Sprinkle with poultry seasoning and cover the pan tightly with aluminum foil.
• Roast the turkey on the middle rack of your preheated oven for 1 hour. Remove foil, and using oven mitts, tip the roasting pan and baste the turkey pieces with the pan juices.
• Add in the potato halves, baste, season with salt and pepper and continue to roast uncovered for 20 minutes. Totally 40 to 60 minutes or until the potatoes are tender and the turkey is fully cooked and the skin is deliciously crisp and brown. I use an instant read thermometer and insert it into the thigh (avoiding the bone) to get an accurate temperature of 165°F.
• Once roasted, remove the turkey thighs and drumsticks from the pan and place on a platter and scatter with potatoes. Let the turkey rest for 15 minutes or so tented under foil before serving.