You can simply bake the drumstick. Or bake, pre-stuffed. Or you can go even further: make minced meat from the poultry meat itself and additives, make a cutlet of your own and fill it with the removed skin of the leg. The result is an original and very tasty turkey leg, covered with a crispy golden brown crust.
Add whatever you like to the meat. Prunes, pineapple, celery, kohlrabi, chopped egg with bacon, herbs and mayonnaise. Don't forget about the classic apple mince. My choice today is dried apricots and onions.
Cooking time: about 90 minutes. Yield: 4 servings.
Ingredients
- turkey drumstick – 1 piece
- dried apricots – 100 grams
- onion – 1 piece
- salt - to taste
- black pepper - to taste
Preparation
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Wash the turkey drumstick well and dry.
Carefully remove the skin, pulling it off like a stocking, not reaching the end by about 5-6 cm.
Try to remove carefully so as not to damage the skin. Cut off the bone along with the meat.
You will be left with a leather stocking with a small bone at the end.
Cut the meat from the bone, removing the tough veins.
Cut the shin meat into medium pieces and then grind using a food processor. But not into minced meat.
Wash the dried apricots, dry them, cut into small pieces.
Add dried apricots to the chopped turkey meat, salt and pepper.
Peel the onions, rinse under cold water to prevent tears, and chop finely.
Add it to the bowl with the rest of the ingredients.
Mix the stuffing filling well.
Fill the stocking with portions of minced meat into the skin, lightly tamping so that there are no voids.
Place the stuffed drumstick on a wire rack with a tray.
Bake in the oven. t - 200 °C, baking time - about 1 hour, depending on the size of the drumstick. If the juice is clear when pierced with a knife, it means the dish is ready.
Remove the finished stuffed turkey drumstick from the oven, cool slightly and serve.
Advice:
You can bake in foil or a sleeve - then the oven will remain clean. In addition, “closed” baking best preserves the beneficial nutrients of the product.
Turkey is called the bird of happiness, as its meat increases the production of the hormone serotonin. Isn't this what makes roast turkey a real holiday dish?
I suggest the cooks prepare an appetizing, juicy and tender dish - turkey thigh roll baked in the oven and stuffed with pickled mushrooms, onions and carrots. Stock up on ingredients and follow my detailed recipe with step-by-step photos, and I wish you good luck in preparing this delicious holiday dish.
Ingredients:
- Turkey thigh – 2 pcs. weighing approximately 1.5 kg;
- Marinated mushrooms – 200 gr;
- Mayonnaise – 20 g;
- Vegetable oil – 50 ml;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Salt – 1 tsp.
Before you start cooking, I want to give some recommendations on choosing products.
For turkey, try to choose broiler meat, this meat is more tender, less sinewy and does not require long cooking.
I used champignons in my recipe, but you can safely choose any pickled mushrooms to your taste.
It is better to take mayonnaise that is not very fatty.
How to cook turkey meatloaf in the oven
So, the first thing you need to do is prepare the stuffing for the turkey thigh.
Peel and chop the carrots and onions as for frying, that is, three carrots on a coarse grater, and chop the onion into small cubes.
Then, sauté the vegetables in vegetable oil in a frying pan over low heat.
Cut the champignons into thin strips.
Add the mushrooms, carrots and onions to the frying pan, stir, remove the frying pan from the heat and let the filling cool.
In the meantime, let's prepare the turkey meat. First wash the thighs under cool water.
Next, we need to carefully remove the large bone from the thigh. To do this, we cut the turkey thigh in the area of the bone and, gradually cutting the meat, separate the bone from it.
In this photo, the bone is almost separated from the meat and we simply cut the tendons and remove the bone.
Along with the large bone from the turkey thigh, try to remove all the tendons (see photo).
We unfold the thigh like a book and beat the meat a little with a hammer.
Roll up the turkey thigh.
Wrap the raw turkey thigh roll tightly in foil, place on a baking sheet and place in the preheated oven.
We will bake the meat over medium heat for one and a half hours. To avoid burning the dish, it is better to pour 200-300 ml of water into the pan.
I cut the first turkey thigh while it was still hot, and as soon as I took it out of the oven I took off the foil.
You can't even imagine the amazing aroma in the living room when I served my guests a baked turkey thigh stuffed with mushrooms, onions and carrots.
The turkey leg with vegetables turned out appetizing, juicy, tender and incredibly tasty.
I deliberately did not remove the second baked turkey thigh roll from the foil until it cooled completely and then put it in the refrigerator for a day.
Look, I managed to cut the cold stuffed turkey into thin slices, which I served to my guests with pickled tomatoes and bread.
I want to say that when cooled, a baked turkey thigh stuffed with mushrooms is also very tasty. I will be glad if your household will like my recipe.
Turkey meat is gaining more and more popularity, and it is not surprising, because it has not only excellent taste, but also a unique set of beneficial properties. For the holidays, the whole bird is often prepared, but if there will be a lot of whole birds for you and your guests, or if you have a modest family dinner, you can cook a turkey drumstick. The meat of this part of the carcass is more tender and juicy than fillet, tastes like veal, but is much healthier and faster to prepare.
Advantages and disadvantages of turkey meat
Turkey meat is number one in dietary nutrition. It is low in fat and calories, it is hypoallergenic, contains substances and vitamins necessary for the normal functioning of the body, and has a particularly beneficial effect on the nervous and cardiovascular systems.
100 grams of turkey will provide the body with half the daily requirement of protein. Meat is rich in vitamins, especially groups B and PP, is easily digestible and quickly saturates the body.
Thanks to a set of unique amino acids and minerals, eating turkey meat will help maintain youth and strengthen the immune system. Turkey helps increase the level of serotonin in the body, which is known to be the hormone of happiness, so consuming this meat will save you from depression and lift your spirits. It’s not for nothing that roasted turkey is a traditional holiday dish in many countries.
Advantages include the ease of preparing turkey drumsticks. After placing the meat in the oven or slow cooker, you can go about your business, pouring the resulting juice over it from time to time.
Turkey has practically no disadvantages; this meat takes a little longer to cook than chicken, and is also less common on store shelves. Otherwise, turkey dishes will bring only one benefit.
Methods for preparing turkey drumsticks
There are several ways to cook turkey drumstick:
- bake in the oven, in foil or in a sleeve;
- cook in a slow cooker;
- stuff the drumstick;
- simmer in sauce in a frying pan;
- fry in a pan;
- cook broths and soups based on drumstick meat;
- make minced meat, pates;
- cook on the grill and open fire.
Let's take a closer look at the simplest and most accessible methods.
Bake in the oven
Roasting is the most convenient way to cook this part of the turkey. In order to properly bake the drumsticks, they must be marinated in spices and herbs, soy sauce, honey, mustard, kefir, dry wine or citrus juice, and stuffed with garlic. Place in the oven, covered with foil or placed in a sleeve.
The meat is baked for 1.5-2 hours, and you need to baste it with juice every 15-20 minutes. If it is baked in a sleeve, this is not necessary; just open the sleeve 20 minutes before it is ready and pour the juice accumulated in the sleeve over the drumstick. If you put vegetables next to the meat, you will get a very tasty and juicy side dish.
Stuffed drumsticks
To prepare a stuffed drumstick, you need to remove the bone from it, beat it and stuff it with filling, seal the edges and bake in a sleeve or foil. If you choose foil for cooking, then you need to pour water into the pan, creating the effect of a water bath; in this case, the dish will never turn out dry. A little water is also added to the sleeve before sealing the edges.
There is another way of stuffing, for this you need to carefully remove the skin from the shin, cut the meat from the bone, and remove the bone itself. Make minced meat and vegetables, place it in the skin, like in a bag, and bake in the oven.
Main types of filling for stuffing legs:
- mushrooms with onions;
- lemon and orange;
- liver with mushrooms;
- prunes and other dried fruits;
- nuts with apples.
You can always show your imagination and come up with your own signature fillings.
Cooking on the stove
On the stove, the drumstick can be fried or stewed.
Stew the turkey in a duck pot, cauldron or other thick-walled dish with high sides. Before you start stewing, be sure to fry the turkey on all sides until crusty; it will disappear during the stewing process, but the taste will be richer. Fry a fatty turkey without adding oil, in its own fat. Properly braised meat is very tender and easily separates from the bone. The most important secret of this cooking method is to make a delicious sauce in which the meat will be stewed.
In order for the fried drumstick to turn out with a crispy crust, there should be no liquid in the pan during cooking. You need to fry over medium heat, do not add water and do not add vegetables during the frying process, and if necessary, cook them separately.
Preparing the shins
To successfully prepare turkey drumstick dishes, you need to properly prepare the meat.
- Thaw frozen drumsticks, remove all feathers from the surface, rinse and dry with napkins or paper towels.
- Rub the meat with spices, salt and pepper.
- Stuff with garlic and marinate in any marinade. If time is short, leave the meat in the marinade at room temperature for 30-40 minutes, otherwise put it in the refrigerator, preferably overnight.
After this, you can remove the drumstick and start cooking.
Secrets of cooking turkey drumsticks
To avoid unexpected problems while cooking, you need to listen to the following tips and recommendations:
- to cook turkey, be sure to use spices: cumin, turmeric, saffron, cumin, basil, curry, a mixture of herbs and garlic;
- be sure to marinate the meat before cooking;
- To make the turkey more flavorful, it needs to be stuffed with garlic and cloves;
- the meat is ready if clear juice flows out when pierced;
- the juice remaining after frying can be used later to prepare sauce, gravy or soup;
- You can make a healthy sandwich with vegetables and lettuce from cooled turkey meat;
- during frying and baking, be sure to periodically baste the meat with the resulting juice;
- The baking time is calculated from the ratio: 20 minutes per 500 grams of meat;
- after the drumstick is removed from the oven or frying pan, it should be covered with foil and left for 30 minutes;
- Turkey meat goes well with dry white wine;
- You can’t cook cold drumsticks. To make it soft, you need to hold it for 20-30 minutes at room temperature, during which time the meat will warm up a little.
Delicious recipe: baked turkey drumstick with potatoes in the oven
The easiest way to prepare it is to bake the drumstick with potatoes, the result is a main dish with a side dish.
- drumstick – 700 grams;
- potatoes – 7 medium-sized pieces;
- seasonings and spices for meat and potatoes;
- garlic;
- salt, pepper, vegetable oil.
- Stuff the drumstick with garlic, rub with seasonings, spices and salt. Leave to soak.
- Cut the potatoes into cubes, add salt and sprinkle with oil.
- Place the meat in the middle of the pan, arrange the potatoes around it, and cover with foil.
- Bake for 50 minutes at 220 degrees, then reduce to 190 and cook for another 10 minutes.
- Remove the foil and leave in the oven for another 25 minutes until the top of the turkey is browned.
Needless to say about the benefits of turkey meat! Any hostess will support my choice today. It is clear that this recipe of mine is not from the daily series. It is more suitable for the holiday table. But when you love your family, you want to surprise them, you dream of feeding them not just tasty, but also healthy, there is no choice. Agree! Of course, this juicy, aromatic dish is not prepared in 5 minutes. You'll have to tinker. But it's worth it!
It just seems to us that poultry meat is the same. Even if you take turkey, there are many options. Wings are one thing. Breast is different. The lower leg is the third. And so on. After all, you can scold ordinary potatoes, while from them you can prepare such pickles that you will only lick your fingers. That's how it is in our situation. Let's learn how to cook delicious turkey drumsticks. Your family will only say thank you. In a word, we prepare all the ingredients and go to the table.
We have a long preparation process ahead of us. Then the oven will continue to work, and this time will pass. Let's be patient!
Products
- Turkey drumstick - 600 gr.
- Champignons – 150 gr.
- Onion – 1 pc.
- Hard cheese – 50 gr.
- Olive oil or butter - for frying mushrooms
- Cream – 1 glass
- Spices - optional.
How to cook a turkey drumstick stuffed with mushrooms in the oven, delicious!
First of all, let's turn on the oven! I don’t know about anyone, but being carried away by cooking, I rarely turn it on on time. Then you have to wait. And let's start cutting the drumstick right away. This is not chicken, you'll have to work hard here. We will need to very carefully separate the meat from the bone. Why neat? Because it should turn out to be an even piece. After all, then it will need to be stuffed. Well, for now, put the drumstick in the pan, turn on the water from the tap, and rinse the meat thoroughly.
Step 1. Rinse the meat well under running water. After the meat has stood in the water for about 5 minutes, remove it from the water and pat dry with a paper towel. It must be completely dry. Place the piece separated from the bone on a cutting board. Let's arm ourselves with a chopper (hammer) and gently begin to beat the meat, trying to form an even piece (both in size and in terms of the degree of beating).
Step 2. Pound the meat, trying to form an even piece.
Let's put the meat, beaten with a chopper, aside and start making the filling. For us, these are champignons, which many people love very much for their excellent taste, texture, and such a high degree of usefulness. Let's chop the onion, the more the better, because there is rarely too much of it, especially in this kind of dish. We also trim the mushrooms. Then we need to heat the oil in a preheated frying pan and fry the onions first. When it is slightly browned, add mushrooms to the pan and pepper to taste.
Step 3. Cut the onions and mushrooms and fry As soon as the mushrooms are fried, pour the cream into the pan and simmer everything for 10 minutes over high heat. When the contents of the frying pan satisfy us with their readiness, remove the mass with a slotted spoon. Why a slotted spoon? Because we don't need the butter and cream left there. We need to grate the cheese on a coarse grater. It is advisable that it is not too fresh, but as hard as possible. Immediately add the cheese to the mushrooms and onions. This will be our filling for the roll. Place the meat on foil. Place the filling on it.
Step 4. Mix the prepared mushrooms with grated cheese and distribute evenly over the chop I got two parts from one turkey drumstick, that is, two rolls. I divided the filling so that there was enough for both pieces. But you need to do this in such a way that the roll can roll up freely - without tearing, containing all the contents. I couldn't help but end up with something that looked like a turkey drumstick itself.
Step 5. Roll up the roll Have you already figured out how to bake rolls? Of course, in foil! This is not the first time I have baked meat in foil in the oven. I am very satisfied every time. Firstly, it never burns. Secondly, all the juices are preserved, which can then be used in different ways (especially if you mix everything with the rest in the pan). Even just pouring over the finished roll is nice. In a word, all we have to do is wrap the finished rolls very tightly in foil.
Step 6. Wrap the rolls in foil for baking. You can’t send the rolls into the oven in this form. They will burn. Some form is needed. The huge raft that was in the gas stove and which, as a rule, is found in all gas stoves, is clearly not suitable for this purpose. What to do? Should I take a frying pan? Not that option. Still plenty of space. I had this aluminum mold in stock. I put both rolls there. I poured some water into the mold. After checking the oven, I sent it all to bake. Do not disturb the meat for the next thirty minutes. But try to determine by the smell whether the water has boiled away or not. Otherwise, add a little more. Step 8. Cut-out roll
Tips on how to deliciously cook turkey roll stuffed with mushrooms
- There is no need to salt the meat, although this is a matter of taste.
- It takes at least an hour to prepare.
- Water must be added to the mold so that the dish is prepared as in a water bath.
- We cut the foil so that it is enough to wrap the roll, and more than once. Then the juice will definitely not flow out.
- Generously sprinkle the rolls with the juice mixed with the liquid left over from the mushrooms and onions. This will be especially appropriate when it is cut.
- You don’t need to cut the rolls right away, but once they have cooled down a little. Ideally cold, but you can warm it up later.
Step 1: Prepare the Turkey Thigh.
We rinse the turkey thigh under cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a carving knife, cut it along the bone, simultaneously separating the meat from it.
We trim the bone cartilage and completely remove the bone from the thigh. Then beat it with a kitchen hammer so that the thickness of the piece is reduced to 1 centimeter. Then sprinkle salt and ground black pepper on both sides to taste. We roll the beaten meat into a roll, put it in a deep bowl and let it soak in the spices and salt.
Step 2: prepare vegetables and cheese.
Using a knife to cut vegetables, peel the onions and cut off the rhizome of each mushroom. Afterwards, we wash the vegetables under cold running water to remove any kind of contaminants and dry them with paper kitchen towels to remove excess moisture. Place the onions and mushrooms one by one on a cutting board and cut them into half rings up to 5 millimeters thick. Place the cuts on separate deep plates.
Cut off the paraffin rind from a small piece of cheese and grate it on a large or medium grater directly into a deep plate. Preheat the oven to 200 degrees Celsius.
Step 3: prepare the filling.
Now turn on the stove to a medium level and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. When the fat is hot, add the onion into it and, stirring the vegetable with a wooden kitchen spatula, simmer until transparent and until light golden brown. This process will take no more than 2 – 3 minutes. Then add the mushrooms to the onion and simmer them together until the mushroom juice has completely evaporated.
As soon as the liquid has evaporated, sprinkle the vegetables with salt and ground black pepper to taste, stir them with a kitchen spatula and move the pan to the side. When the mushrooms and onions have cooled to room temperature, add chopped cheese and, using a kitchen spatula, mix all the ingredients of the filling until smooth.
Step 4: Form and bake the stuffed turkey drumstick.
On the kitchen table we spread a sheet of food-grade aluminum foil, place the unwrapped turkey thigh skin side down on it, put all the stuffing on top of it, roll the meat into a roll and wrap the stuffed drumstick in food-grade aluminum foil so that there are no gaps. Place the package in a deep non-stick baking tray, pour 1 glass of regular running water into it and place the container with the still raw dish in the oven preheated to the desired temperature, placing it on the middle rack.
Bake the turkey for 2 hours, periodically adding water to the pan so that the meat does not burn from below. After the required time has passed, open the oven, cut the top layer of foil with a knife and give the meat the opportunity to get a golden brown crust in a still hot oven. 10 - 15 minutes. Then, using oven mitts, remove the baking sheet from the oven, pry the stuffed drumstick on both sides with 2 kitchen spatulas and transfer it to a large flat dish without foil. When it has cooled a little, cut the drumstick crosswise into portions up to 1,5 centimeters and serve.
Step 5: Serve the stuffed turkey drumstick.
Stuffed turkey drumstick is served hot as a main hot dish with a side dish or chilled as an appetizer for the holiday table. In both versions, this dish is incredibly tasty. Very often, stuffed drumsticks are used as a cut for sandwiches. It tastes moderately spicy, tender, almost crumbly, and only one thing can be said about the aroma - simply delicious! Enjoy!
Bon appetit!
This recipe uses a minimal classic set of spices - salt and ground black pepper. But if you wish, you can supplement it with your favorite spices that are suitable for preparing meat dishes, such as sage, coriander, dried cilantro, basil, savory and many others.
If desired, the filling can be supplemented with stewed carrots, fried minced meat, sun-dried tomatoes, boiled corn, lettuce, any fresh herbs, such as basil, parsley, dill, cilantro or green onions.
Instead of hard cheese, you can use processed milk cheese.
For the filling, you can use any edible mushrooms, such as boletus, russula, honey mushrooms, and chanterelles.
