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Pot Roast Turkey Drumstick
Pot Roast Turkey Drumstick is a modern Fusion recipe (based on an American original) for a classic pot roast of a turkey drumstick with vegetables in a redcurrant and chilli base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pot Roast Turkey Drumstick.
prep time
20 minutes
cook time
140 minutes
Total Time:
165 minutes
Serves:
3–4
Rating: 
Tags : Chilli RecipesFowl RecipesVegetable RecipesFusion RecipesFusion Recipes
A turkey drumstick is a fairly cheap cut with plenty of meat on it. We tend to buy it at least once a month. Typically, I roast the whole drumstick… But looking for a new way to cook it, I decided to try a pot roast. In fact, cooked at a pot roast this way a single drumstick is enough to provide two meals for myself and my wife.
Ingredients:
1 large turkey drumstick (at least 850g (1lb 14oz) turkey
2 tbsp sunflower oil
4 carrots, trimmed and cut into 3cm (1 in) lengths
4 celery sticks, trimmed and cut into 3cm (1 in) lengths
1 onion, coarsely chopped
1 habanero chilli (optional)
1 tsp dried mixed herbs
1 bay leaf
1 chicken stock cube
500ml (2 cups) just-boiled water
150ml (3/5 cup) red wine (or chicken stock)
2 tbsp tomato purée
2 tbsp
redcurrant jelly or
cranberry sauce
300g (10½oz) small new potatoes, scrubbed and halved
1 tbsp cornflour (cornstarch)
Sea salt and freshly ground black pepper, to taste
Method:
Pre-heat the oven to 170°C (150C Fan/Gas Mark 3). Season the turkey drumstick all over with salt and black pepper.
Heat the oil in a flameproof, lidded casserole over a medium heat. Add the turkey drumstick and fry for 4-5 minutes, turning regularly until lightly browned on all sides. Transfer to a plate and set aside. Add the onion and celery to the oil in the casserole and fry for 4-5 minutes, stirring frequently. Stir in the herbs and bayleaf, cooking for a further 30-40 seconds.
Dissolve the chicken stock cube in the just-boiled water, then pour it into the casserole along with the wine (or extra chicken stock). Stir in the tomato purée and the redcurrant jelly (or cranberry sauce) and return the turkey drumstick to the mixture then pop in the whole habanero chilli (if using). Note that adding a whole habanero and removing later will add flavour but not much heat to the pot roast.
Cover the casserole with the lid and transfer to the oven. Cook for 1½ hours. After 1½ hours, remove the chilli and add the new potatoes to the casserole, turn the turkey drumstick over, then replace the lid and continue to cook for a further 1½ hours, or until the turkey is very tender and the meat is falling off the bone.
Remove the turkey drumstick from the casserole and transfer it to a chopping board. Set aside until cool enough to handle. Meanwhile, spoon as much fat as possible from the surface of the casserole.
In a small bowl, whisk the cornflour with a tablespoon of cold water to form a thick paste. If you want the dish hot, finely chop the habanero and add to the cornflour mix. Stir this paste into the pot-roast sauce. Heat the sauce until it is simmering and continue to stir until thickened.
While the sauce is thickening, remove the skin from the turkey drumstick, then remove the meat from the bone in large chunks, discarding any bone or sinew.
To serve, spoon the pot-roast sauce into bowls and place equal amounts of the turkey meat on top of each portion. Serve with freshly steamed green cabbage or steamed green beans.
This recipe is easy to adapt to a slow cooker. Follow the above recipe to the point where you add the stock, wine tomato puree, redcurrant jelly and chilli. Reduce the volume of boiled water to 250ml then combine the ingredients in a slow cooker. Cook on high for 5 hours, turning the drumstick over, removing the chill and adding the potatoes after 2 ½ hours. Five minutes before serving, remove the turkey leg, spoon off any excess fat and stir in the cornflour (and chilli, if desired) slurry. Continue cooking for 5 minutes until the sauce has thickened, then serve.
