Braised turkey drumsticks
Photo by Tamara West
Turkey portions are a whole lot bigger than chicken so a little goes a long way and it can be fairly cost-effective. It’s good for you too — full of protein and one of the leanest meats available.
- Score the legs of the drumsticks (to aid marinating and slow-cooking). Crush garlic, salt, peppercorns and fresh thyme to a paste in a mortar and pestle. Add the grapefruit or lemon (zest and juice) and rub into the legs. Leave to marinate in the fridge overnight.
- Sear the turkey legs in a hot pan to colour them. Remove to a large roasting dish and add shallots, fennel bulbs, some fresh thyme, fresh pepper, bay leaf, green olives, beer and the lemon juice. Braise in a 170degC oven for 3 hours, or until the meat pulls away from the bone.