1 Video | Photo: Sherry Vinegar-Brown Sugar Glazed Turkey Drumsticks Recipe
Ingredients
- 6 turkey drumsticks, 14 to 16 ounces each
- Olive oil
- Salt and freshly ground black pepper
- Sherry Vinegar-Brown Sugar Glaze, recipe follows
Directions
Prepare a charcoal grill for indirect grilling or heat a gas grill to medium heat. Brush drumsticks with oil and season with salt and pepper. Place on the grill over the coals (if using charcoal grill) and grill until golden brown on all sides. Move the drumsticks to the cooler part of the grill, place the lid on and continue cooking until just cooked through, about 45 minutes to 1 hour, brushing with the glaze during the last 20 minutes of cooking. Remove from the grill, brush with more of the glaze and let rest 10 minutes before serving. If using gas, cook at medium heat the whole time with the lid closed after a crust has formed.
Sherry Vinegar-Brown Sugar Glaze:
- 2 tablespoons olive oil
- 2 shallots, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 cup aged sherry vinegar
- 1/4 cup dark brown sugar
- 1 tablespoon Spanish paprika
- 4 canned plum tomatoes, drained and chopped
- 4 cups homemade chicken stock
- Salt and freshly ground black pepper
Heat oil in a medium saucepan over medium-high heat on the grates of the grill. Add the shallots and garlic and cook until a light golden brown. Add vinegar and cook until reduced by half. Add sugar, paprika, tomatoes and chicken stock and cook until reduced by half and tomatoes are very soft. Transfer to a blender and blend until smooth. Return to the saucepan and cook until thickened; season with salt and pepper. Let cool.
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By kayputh
new york, 72
on January 16, 2011
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Love the sauce, but I think next time I may try it on chicken. Turkey is too hard to get right (ends up too tough
By chatoddf
Highland Height...
on December 06, 2009
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I made this dish for my family and it was a hit! Everyone loved the dish. The glaze was superb and seems like it would be great on many grilled items. I would recommend this meal to anyone!
By maje16_12369754
Geneseo, 52
on December 04, 2009
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I made the grilling sauce 2 days before I grilled the turkey legs. This helped to bring all the flavors together. You are looking for the consistency of a grilling sauce when you are reducing. These were really good. I would recommend that you learn how to reduce liquids into sauces and practice. It ALWAYS takes longer to reduce a liquid than what the recipe says, because you are boiling off the liquid. Also, try to keep the turkey legs from getting black and charred; keep them on low heat as Bobby says with the lid closed for at least 45 minutes. Only open to check on them and turn them, keeping them away from direct flame. Charred poultry fat/skin becomes a carcinogen and very bad for your body, contributing to colon cancer. Also, quests will pass up your creation if it is blackened. Remember, the sauce has sugar in it which makes your turkey legs even more prone to get blackened. I hope these comments help whoever may try this recipe.
Read all 7 reviews