I got some turkey drums that i will bake what should i marinade it with?!


Question: I dont know if they make turkey stock, but i always soak my chix in lemon, butter and water and a little salt or chicken broth... will make them oh so juicy!!


Answers: I dont know if they make turkey stock, but i always soak my chix in lemon, butter and water and a little salt or chicken broth... will make them oh so juicy!!

I've used two different sauces/marinades for turkey legs - a simple BBQ sauce or Teriyaki. Either goes well with the meat. I would roast the "drums" until almost finished then paint the meat with either one of the above. If you marinade the meat first the coating will most likely burn due to the sugar content in either.

I hope this helps...

The meat and stock
4-6 big turkey drumsticks
1 large onion, chopped
1 (14 ounce) can chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 teaspoon dried sage
1 teaspoon dried thyme

The soup
strained stock, from above
1/2-1 cup turkey meat
1 large onion, chopped
1 cup frozen peas
1 cup frozen carrots
1 (14 ounce) can creamed corn
1 (28 ounce) can diced tomatoes
1/2 cup dry white wine
1 teaspoon Tabasco sauce (pepper sauce)
1/4 teaspoon salt

Remove the skin and all visible fat from the drumsticks, place in crock pot.

Add the can of chicken broth, onion, salt, pepper, sage and thyme.

Cook on low for about 8 to 10 hours depending on your crock pot, until meat is falling off the bone.

Strain ; pick out the bones and discard, Add larger pieces of meat to a plastic freezer bag, seal and freeze. (For use in salads or sandwich spreads.) Add smaller pieces of meat to the strained stock. Add to the stock: the onion, peas, carrots, cream corn, diced tomatoes, wine and tabasco sauce. Taste and adjust seasoning with the salt and more pepper if desired. Bring to boil and simmer for 30 minutes.

Enjoy...!!!

Turkey Marinade

Ingredients-
1 cup olive oil
1/2 cup soy sauce
4 lemons, juiced
1/4 cup prepared yellow mustard
1/4 cup minced fresh chives
1/2 cup minced fresh sage
1/2 cup minced fresh oregano
1/2 cup chopped fresh parsley
1/4 cup minced fresh thyme
2 teaspoons minced garlic, or to taste
1 tablespoon paprika
3 tablespoons salt-free herb seasoning blend

Preparation-
In a small bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard. Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so. Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.





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