Roast Turkey Drumstick 

This is a great Sunday roast idea that I threw together last Sunday. The weather was all dreary and cold which made this little feast a guilt free treat.

Turkey meat has the nasty reputation of being dry but I personally find the dark meat of the drumstick to be very moist and delicious. 

For side dishes I accompanied it with a Sweet Potato roast and an Egg, Tomato and Corn Salad sides. Recipes will accompany below.

Ingredients                                            

Turkey Drumsticks 

Butter

Sage

Rosemary

Salt 

Pepper

Instructions

Defrost the turkey in the fridge overnight.

Prepare the turkey by peeling the skin down as shown.Be careful not to break the skin if using a knife.

Prepare Marinade by melting butter ( approx 100g for the 3) and infuse the Sage leaves and Rose Mary.

Add salt and pepper to taste.

I made a marinade brush with a bunch of Rosemary tied together. 

Brush the drumsticks with the butter and stuff a few leaves between the skin and the meat while pulling the skin back on.

Brush the skin with remaining butter.

Preheat the oven to 180 degrees Celsius until the skin has a golden/bronze tinge and crispy.

Roast for approximately an hour to an hour and a half. Occasionally basting the drumsticks with the butter and juices collecting in the roasting tray.

Serving Ideas

Roast Sweet Potato

Peel and chop sweet potato into chunks.

Season in a bowl with a drizzle of olive oil, a pinch of salt, pepper and nutmeg.

To ensure coating, cover the bowl and shake it all for a minute before transferring it all to a roasting tray.

Bake at 180 degrees Celsius for half an hour. 

To check if done, try piercing with a fork. If there is resistance increase cooking time.