Roasted Turkey Drumsticks With Star Anise and Soy Sauce
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup tamari or soy sauce
- ½cup honey
- ½cup dry sherry
- ½cup chopped scallions (white and green parts)
- 3tablespoons peeled, grated fresh ginger
- 8whole star anise
- 8garlic cloves, smashed and peeled
- 5tablespoons peanut or vegetable oil
- 4large turkey drumsticks (about 6 pounds)
- 1¼teaspoons coarse kosher salt
- 1teaspoon black pepper
Nutritional analysis per serving (6 servings)
669 calories; 33 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 64 grams protein; 2016 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine ½ cup water, soy sauce, honey, sherry, scallions, ginger, star anise and garlic. Simmer over low heat for 10 minutes. Whisk in the oil. Reserve ¼ cup of the marinade.
- Step 2
Line a large baking sheet with aluminum foil. Pat the drumsticks dry; season with salt and pepper and place on prepared pan. Brush turkey all over with half the remaining marinade (leave as much of the solids in the saucepan as possible). Scatter star anise over drumsticks (some will fall on baking pan, and that’s fine). Marinate at room temperature for 30 minutes.
- Step 3
Heat the oven to 400 degrees. Roast drumsticks, turning and basting with more of the marinade occasionally, until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, 1 to 1½ hours. Drizzle with reserved marinade before serving.
Private Notes
Comments
This recipe seemed like such a great idea, and the marinade/sauce was wonderfully tasty, but somehow it and the dark turkey meat do not make for a good combination at all, at least as far as we are concerned. We agreed that the sauce ought to work well with chicken or pork tenderloin, so I'll try it again with one of these.
I much preferred Mark Bittman's "basic braised turkey " which uses drumsticks and/or thighs in a savory grouping of flavors. The turkey is half steamed/half roasted over a base of mushrooms, onions, carrots and celery sautéed in pancetta or bacon. The result: a more tender and savory meat, with a succulent vegetable sauce than the overly sweet version described in this recipe.
I kept adding water to bottom of pan to keep from burning and to make gravy. Then cookednall the reserved marinade to the drippings at the end to make a great gravy.
Excellent, but next time I'll use turkey thighs instead of legs, which have all those extra bones (they are the shads of poultry). I didn't have sherry so I threw in a couple of tablespoons of fig jan -- hey, don't judge me -- chopped up the garlic instead of leaving it whole; all my star anise was broken, so I eyeballed that -- and used onion, which I always have on hand, unlike scallions. The assembled (spouse and me) liked it a lot. Cooked it at 425˚ in convection oven for 45 minutes.
I have always made with legs, and loved it but not the tendons, so am trying with thighs. It is an unusually good recipe.
Used this as a basis to roast turkey drumsticks and wings for making gravy ahead of the bird. One hour was way too long, also should have included onions in the pan. the marinade sounds good—maybe will try it sometime.