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.
Ingredients
3 cloves | Garlic |
4 | Turkey drumsticks (Main) |
½ tsp | Black peppercorns |
½ tsp | Salt |
1 Tbsp | Fresh thyme, plus extra |
1 | Grapefruit, or lemon, zested and juiced |
10 | Shallots, peeled |
1 | Bay leaf |
2 | Fennel bulbs, cut into wedges |
1 handful | Olives, green |
2 bottles | Beer, or use just 1 bottle if desired |
1 | Lemon, juiced |
Directions
- 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.