Monday, June 22, 2015

Drunken Ginger-Peachy Turkey

When given a frozen package of what was marked Turkey Drumettes, slave must admit to being momentarily baffled. It was not until the meat was thawed before a good idea of how to cook these broke through. The decision was made to do a variation of Emeril's Caribbean Turkey legs.

This uses ingredients pulled from the pantry with an eye for adventure! How can you lose with turkey, beer, ginger and peaches? This meal gives you plenty of time to keep the kitchen clean and set the table. Turkey should always be cooked low and slow or you get one tough old bird.

3-4 pounds turkey drumettes (4 to 6 drumettes)
Salt & course ground black pepper
All-purpose flour
¼ cup olive oil
1 medium onion, chopped
3 - 4 small carrots, chopped
1 leek – white part only, washed and finely chopped
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
2 tablespoons Peach Preserves
2½ tablespoons all-purpose flour
2 – 12oz bottles beer or stout
1 – 10 ounce can Chicken Stock
½ teaspoon Herbs De Province
Chopped fresh parsley for garnish

Do your cutting first. Cut and wash the Leek, Use just the white part.

Next cut the onions and carrots.

Then the garlic and the ginger -Use fresh if you can find it, it will be so much better than the powder.

Before you turn on the oven, test to make sure your dutch oven with lid will fit. Do this before the racks are a roasting 350 degrees!

Preheat oven to 350. You might want to place a flat sheet pan under the rack for the Dutch Oven, just in case of spills or boil overs.
Heat olive oil in large Dutch oven over medium heat on stove top. Season turkey drumettes on all sides with salt and pepper and dredge in flour, shaking off excess. Brown on all sides in oil. (about 4 minutes) Remove from pan and set aside.

Add onion, leek, and carrots to the pan and cook stirring until vegetables are soft. About 5 – 7 minutes. Add garlic and ginger, cook for another minute. Stir in flour and stir well to combine with veggies, then add the peach preserves. Cook for 3 – 4 minutes, stirring constantly.
Add beer and bring to a boil. Let cook for 8 minutes to remove bitterness from beer, then stir in the chicken stock and seasonings.

Return turkey to the pot, cover and place in the preheated oven.
Cook for 2 hours, then remove lid and cook another half hour to thicken sauce.
Garnish with sesame seeds if you wish. Can be served over rice. Or with a potato or green vegetable side.

Here's some music to listen to tonight as you fix this unexpected meal:

Hope you try this interesting take on turkey. It is a lot like huge chicken drumsticks on steroids and a very large bone!
Serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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