I never get to eat the turkey drumsticks at Thanksgiving. They are always on others’ plates by the time I get my apron off and pour myself a glass of Beaujolais Nouveau. So to make up for it I created this “Fit for a Pirate” all drumstick dinner. The drumsticks are laid on top carrots, shallots, sage and rosemary, moistened with butter then glazed with a Bourbon-Honey Mustard sauce. Don’t be dainty by trying to eat these with a fork and knife. Channel your inner Renaissance Festival Butcher, your inner Pirate… pick them up by the bone and start gnawing.
Bourbon-Honey Mustard Glazed Turkey Drumsticks
4 turkey drumsticks
sea salt and pepper
4 large carrots
4 tablespoons butter
4 sprigs each of sage and rosemary
Preheat your oven to 375º. Peel and halve the carrots lengthwise, and then down the middle. Peel the shallots and cut in half. Lay the vegetables on the bottom of an 9×13 pan, then place the herbs on top.
Salt and pepper the drumstick and lay on top of the vegetables and herbs.
Once the oven has reached about 375º place the pan in the oven. Your oven temperature will lower so try to keep it around 350º. They will need to be in the oven for just under two hours, depending on the size of the legs and the temperature of your oven. Next prepare the sauce.
Bourbon-Honey Mustard Sauce
1/2 cup rough cut Dijon mustard
1/3 cup honey
1/3 cup Bourbon
4 tablespoons butter
1 teaspoon sea salt
2 teaspoons cornstarch dissolved in 1 tablespoon Bourbon
Mix the first three ingredients over a low burner until just simmering. Add the butter and salt and stir in until blended. Dissolve the cornstarch into the additional Bourbon then stir into the sauce. Continue stirring until thickened. Take off the burner and set aside.
45 minutes into roasting the drmsticks, add the butter onto the turkey legs to melt into the skin. Let that roast for 20 minutes longer.
After the legs have roasted for 1.25 hrs, brush on the Bourbon Honey Mustard glaze and let roast for 10 minutes. Then repeat after 10 minutes.
Repeat the glazing for the next 25 minutes. Take out of the oven when a knife inserted under the skin draws out clear fluid. Your drumsticks should be ready to devour!
Beware the tendons and sinews of turkey legs. Unlike chicken legs, turkeys have tendons and muscles that are sometimes hard to break through. But the flavor of this meat with the bourbon glaze is so worth the effort. A Thanksgiving feast fit for a pirate.