There's really no better way to eat one of these big clubs of dark, flavorful turkey than to clench it with a tight fist and tear the meat with your teeth. The secret to preparing juicy turkey drumsticks on the grill is to baste them with a low-sugar sauce such as the one offered here. If you use a sweeter sauce, baste only during the last 15 minutes to avoid burning the drumsticks.
- vegetable oil for brushing the cooking grate
- 4 turkey drumsticks, about 1 pound each
- For the Sauce:
- 2 tablespoons olive oil
- 1/2 cup finely chopped red onion
- 2 garlic cloves, finely chopped
- 1/4 cup dry red wine
- 1/4 cup ketchup
- 1/4 cup steak sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon dried sage
- 1/2 teaspoon freshly ground pepper
FOR THE SAUCE:
In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the red wine, ketchup, steak sauce, Worcestershire sauce, sage, and pepper. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Remove from the heat.
Lightly brush the cooking grate with vegetable oil. Lightly coat the turkey drumsticks with the barbecue sauce. Grill the drumsticks indirectly over medium heat, turning and basting with the barbecue sauce every 30 minutes, until the juices run clear and the internal temperature is 180 degrees F, 1 1/2 to 2 hours. Serve warm.
A lightly chilled and fruity red wine is a good match: a rustic Beaujolais-Villages or its New-World equivalent, Gamay Beaujolais.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
671 calories; 34g total fat; 225mg cholesterol; 677mg sodium; 10g carbohydrates; 1g fiber; 75g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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