Roasted Turkey Drumsticks For Everyone & Rodelle Turkey Brine Review
This recipe is easy to double or triple by brining 4 drumsticks per 1 gallon plastic bag. Or you could brine them in one large container if you can easily fit the whole thing in your refrigerator.
thanksgiving, turkey drumsticks
AuthorSharon Wong @ Nut Free Wok
1/4cupTurkey Brineapproximately 1.67 ounce
4turkey drumsticks4-5 pounds total (try to buy evenly sized drumsticks)
1-2stalks of celerycut into 3 inch sticks about the thickness of chopsticks
Salt & pepper
Bring 2 cups of water to boil in a small (2 qt) sauce pan and add turkey brine, stir to dissolve, remove from heat and let the mixture steep for 5-10 minutes.
Add 2 cups of cold water and allow the brine solution to cool to room temperature (wait or cold water bath in the sink).
Rinse turkey drumsticks (check for blood clots and feathers) and drain in a colander in the sink.
Place a 1 gallon sized resealable bag in a large bowl and fold down the sides, arrange the turkey drumsticks in the bag.
When the brine solution is at room temperature, add the brine solution to the drumsticks, and partially seal up the plastic bag.
Check that the turkey meat is submerged in the brine solution and add 1-2 cups of water as needed, seal up the bag while squeezing the air out of the bag at the same time, refrigerate overnight in a large bowl in case the bag gets punctured.
About 2 hours before you want to eat, preheat your oven 350ºF, line a rimmed baking sheet with foil for easy clean up, rinse the turkey legs, pat them dry with paper towels, and place them on the baking sheet.
Lay the drum stick on its side and insert a sharp knife in through the top to cut a slit and insert a celery stick, repeat with 2-3 celery sticks per drumstick.
Bake in the oven for 30 minutes, brush with 1 tablespoon of melted butter, and turn them over and brush again.
Bake for 30 more minutes and brush with the rest of the butter.
Bake for another 30 minutes and check for doneness; drumsticks which are about 1 pound each will be ready after about 90 minutes total, the skin should look golden and crispy and the meat should be pulling away from the bone slightly; larger drumsticks will need additional time, approximately 4-5 minutes per ounce (a 1.25 pound drumstick will need another 15-20 minutes).