Turkey has never really been on my radar food-wise. In Australia, we don’t culturally eat it like Americans do for Thanksgiving or Poms at Chrissy. So when I was asked to come up with a turkey drumstick recipe by Steggles, I was really excited to embrace a foodie challenge.
As you have likely picked up on I love to cook. I would call myself adventurous but generally, stick with main ingredients I’ve worked with before like beef, chicken, pork, fish & other seafood. Things like turkey, venison & mutton haven’t played a bit part in my food playbook. But after this experience with my new turkey drumstick recipe, I’m really excited to challenge myself more!
The below turkey drumstick recipe was my first foray into cooking turkey, and I was very pleased with the results. You could easily swap the blueberries for cranberries – I would just recommend then swapping out the balsamic vinegar to apple cider or similar.
If you’re keen to expand your turkey recipe repertoire further, then you can also have a look at my Turkey Meatball Recipe with Honey, Rosemary & Thyme.
- 2 turkey drumsticks - freerange
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 shallot - sliced
- 1 sprig rosemary
- 2 sprigs thyme or oregano
- 1 cup blueberries - fresh or frozen
- 3-4 dried figs - roughly chopped
- 1/3 cup balsamic vinegar
- 1/3 cup apple cider vinegar
- 1 tbsp brown sugar - packed
- 2 tbsp maple syrup
Preheat your oven to around 200C. If yours is a crap as mine, 'just under high' will do.
Spread 1 tbsp of the olive oil over a lined baking tray that isn't much larger than your turkey drumsticks.
Put your sliced shallot and sprigs of herbs on the base of the pan, spreading them out evenly. Leave the herbs on their stems, as you will be removing these later.
Place your drumsticks in this lined pan and rub with remaining olive oil and season with salt and pepper.
Pop in the middle of the oven (not too high) oven for about 30-35 minutes.
Whilst this is roasting, pop 1/2 cup of the blueberries, chopped dried figs, balsamic vinegar and apple cider vinegar into a small pan on medium heat.
Stir till it comes to the boil, then reduce to a simmer.
Once this has reduced to just over half (you still want there to be liquid in there but for the figs to have separated a fair bit), add the maple syrup and brown sugar.
Stir well for another few minutes on low heat.
Take the turkey out of the oven, remove the sprigs of herbs and baste the turkey thoroughly with the glaze. Try to keep as much of it on the meat as possible.
Pop these back in the tray, and distribute the remaining blueberries around the turkey.
Put this back in the oven for another 10-15 minutes, or until a meat thermometer reads 74°C (165°F). If using the thermometer be careful it does not touch the bone, as this will give you an inaccurate reading.
When ready serve with salad, cous cous or rice.
I’d love to hear your favourite turkey recipes! Let me know in the comments below.