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.
this sort of ends up with the intensity of a confit but none of the softness. Sauce combo is great but turkey legs just too sinewy to be good. I won’t make this again but I will play with this combo of flavors for marinade. i cooked the whole thing on a bed of green cabbage that came out great—way better than the turkey.
I thought this was fantastic. The marinade is salty--as a gravy it needs to be used sparingly. Also, the burned remains of the marinade took three days to soak off the pan. However, the meat is moist and so, so delicious, and it was really quite easy. I made two drumsticks which not only fed two of us for Thanksgiving with copious leftovers, but will provide the basis for some deeply flavorful turkey matzoh ball soup with even more leftover meat.
I loved this marinade as an alternative to traditional turkey roasting. It worked well for me on the first crack at it. Whisking the oil into the marinade made it viscous, and it clung to the flesh nicely. I basted the legs 3 or 4 times during the hour I roasted them. The anise flavor was nicely warming and dominant. I agree, turkey legs aren't the easiest to navigate, you may need a napkin or two, but they are delicious and fun to eat.
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