Best 5 Roasted Turkey Drumsticks With Star Anise And Soy Sauce Recipes
Indulge in the symphony of flavors with our delectable Roasted Turkey Drumsticks, artfully crafted with star anise and soy sauce. This dish promises a culinary journey that tantalizes your taste buds.
Our curated collection of turkey drumstick recipes offers a diverse range of culinary experiences. From the classic combination of star anise and soy sauce to the tangy zest of orange and honey, each recipe promises a unique flavor profile that will leave you craving for more. Whether you prefer a traditional or adventurous palate, we have a recipe that will satisfy your every desire.
In our first recipe, we unveil the magic of star anise and soy sauce, a harmonious blend that infuses the turkey drumsticks with an aromatic and savory essence. The secret lies in the delicate balance of these two ingredients, creating a marinade that seeps into every nook and cranny of the meat, resulting in a succulent and flavorful dish that will leave you wanting another helping.
Our second recipe takes a delightful twist on the classic drumsticks by introducing the vibrant flavors of orange and honey. This sweet and savory combination creates a glaze that caramelizes the skin to perfection, while the citrusy notes of orange add a refreshing burst of flavor. Prepare to be amazed as the tantalizing aroma fills your kitchen, beckoning you to savor each bite.
Lastly, we present a recipe that elevates the humble turkey drumstick to new heights with a tantalizing blend of herbs and spices. A symphony of aromatic thyme, earthy rosemary, and zesty lemon zest dance together to create a marinade that awakens the senses. The result is a culinary masterpiece, where the tender meat falls off the bone, carrying with it a symphony of flavors that will leave you utterly satisfied.
ROASTED TURKEY LEGS
Roasting turkey legs at a high temperature ensures crispy skin and juicy meat.
Provided by Vered DeLeeuw
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil spray.
- Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub with the seasoning mix. Place on the roasting rack and lightly spray with avocado oil.
- Roast, uncovered, for 20 minutes, until the skin is browned.
- Loosely cover with foil, to avoid scorching the top, and continue roasting until the juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn't touching the bone), about 30 more minutes.
- Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it allows the internal temperature to climb a bit more, and the juices to redistribute and settle.
Nutrition Facts : ServingSize 1 turkey drumstick, Calories 432 kcal, Protein 56 g, Fat 21 g, SaturatedFat 10 g, Sodium 555 mg
BROWN SUGAR-SOY TURKEY LEGS
Roasting a whole bird is a chore, and Friendsgiving should be a fun, stress-free affair. Cut down on the turkey drama by roasting a pan of legs instead. Besides, everyone knows dark meat is the best part anyway. No more fighting over who gets the legs!
Provided by Food Network
Categories main-dish
Time 10h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the brine: In a medium saucepan, bring 1 quart water to a boil. Add the salt, ginger, peppercorns and star anise, if using. Turn the heat to low and simmer 10 minutes. Pour into a large container with 1 quart orange juice and 2 quarts water and stir well. Add the turkey legs and refrigerate 8 hours or overnight (no more than 18 hours).
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the turkey legs from the brine and place on the prepared baking sheet. Mix together the remaining cup orange juice and 1 cup water and pour into the pan. Cover tightly with aluminum foil, and bake for 40 minutes.
- For the glaze: Meanwhile, in a small saucepan over medium heat, cook the brown sugar with 1 cup water, stirring occasionally with a wooden spoon, until the sugar begins to melt. Reduce the heat to low and continue to cook until the caramel begins to bubble, about 4 minutes.
- Remove the pan from the heat and carefully pour in the soy sauce 1/4 cup at a time (the caramel will bubble and steam, so keep it at an arm's distance and allow it to calm down between additions). Stir in the fish sauce, scallion whites, garlic and jalapenos. Return to medium heat and cook, stirring occasionally, until the sauce comes to a simmer. Remove the foil from the turkey legs. Baste the turkey legs with half of the caramel sauce, flipping the legs over to coat both sides, and bake for another 20 minutes. Repeat the process with the remainder of the sauce, and continue to cook until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, about 15 more minutes. Remove to a serving dish and cover with foil, then allow to rest for at least 15 minutes before serving. Garnish with the scallion greens.
MAPLE BRINED ROAST TURKEY
Brining a turkey whole before roasting makes the meat incredibly succulent and juicy and the generous 32 cubic foot capacity of Samsung's French Door Refrigerator (RF323) makes fitting a whole turkey alongside your everyday groceries possible. Simply slide the stockpot with the turkey in the brine into the fridge and chill for at least a day. The high-efficiency LED lighting will make it easy to find all the other ingredients, even those tucked into a corner, you need while the turkey is brining.
Provided by Food Network
Yield Serves 8
Number Of Ingredients 14
Steps:
- 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
- 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
- 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
- 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
- 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
- 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.
SOY- AND BUTTER-BASTED TURKEY
If you're among the many people who say their favorite thing about Thanksgiving is the sides, we might suggest that the turkeys you've had haven't quite lived up to their potential? With this recipe, the bird isn't just the visual centerpiece of the feast, it's also the flavorful star of the show. The secret to this truly delicious bird lies in a few techniques such as dry-brining-the lowest-effort way to ensure big flavor and tender texture-and in basting on an umami-rich butter-and-soy sauce mixture that also gives you the makings for an absolutely luscious gravy. So use this recipe well and give your turkey the treatment it deserves-we think you'll be converted.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15h
Yield 12
Number Of Ingredients 10
Steps:
- In small bowl, mix brown sugar, salt and pepper. Place turkey on rack in large roasting pan. If ovenproof plastic leg band is present, remove. Discard giblets and neck or reserve for another use. Using paper towels, pat dry skin and interior cavity. Rub turkey inside and out with sugar mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
- Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
- Place turkey, back side down, on rack in roasting pan. In small bowl, mix 4 tablespoons of the melted butter and 2 tablespoons of the soy sauce. Brush entire breast side of turkey with half of the butter mixture. Turn turkey over. Brush entire back side of turkey with remaining butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered, breast side down, 1 1/2 hours. In small bowl, mix remaining 2 tablespoons melted butter and 1 tablespoon soy sauce. Brush back side of turkey with half of the butter mixture. Using tongs and oven mitt, carefully turn turkey over. Brush turkey breast with remaining butter mixture. Roast 1 to 2 hours longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
- While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper. Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened. Season gravy as desired. Serve carved turkey with the gravy.
Nutrition Facts : Calories 490, Carbohydrate 5 g, Cholesterol 205 mg, Fiber 0 g, Protein 60 g, SaturatedFat 9 g, ServingSize About 6 oz Turkey and 3 Tablespoons Gravy, Sodium 970 mg, Sugar 3 g, TransFat 1 g
ROASTED TURKEY LEGS
This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.
Provided by KERYNE
Categories Meat and Poultry Recipes Turkey Legs
Time 2h15m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.
Nutrition Facts : Calories 643.1 calories, Carbohydrate 1.2 g, Cholesterol 239.4 mg, Fat 36.9 g, Fiber 0.6 g, Protein 73.1 g, SaturatedFat 18.9 g, Sodium 399.4 mg, Sugar 0.7 g
Tips:
- Choose the right turkey drumsticks: Look for drumsticks that are plump and have a good amount of meat on them. Avoid drumsticks that are too thin or have a lot of bone.
- Brine the turkey drumsticks: Brining helps to keep the turkey drumsticks moist and flavorful. You can brine the drumsticks in a simple solution of water, salt, and sugar, or you can use a more complex brine that includes other ingredients like herbs, spices, and aromatics.
- Roast the turkey drumsticks at a high temperature: This will help to create a crispy skin and caramelize the sugars in the marinade. Start by roasting the drumsticks at 425 degrees Fahrenheit, then reduce the heat to 375 degrees Fahrenheit and continue to roast until the drumsticks are cooked through.
- Baste the turkey drumsticks regularly: This will help to keep the drumsticks moist and prevent them from drying out. You can baste the drumsticks with the marinade, melted butter, or a mixture of both.
- Let the turkey drumsticks rest before serving: This will help the meat to reabsorb the juices and become more tender. Let the drumsticks rest for at least 10 minutes before serving.
Conclusion:
Roasted turkey drumsticks with star anise and soy sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The star anise and soy sauce give the drumsticks a unique and flavorful taste that will impress your guests. So next time you're looking for a new and exciting way to cook turkey drumsticks, give this recipe a try. You won't be disappointed!
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