Spicy Jerk Turkey Drumsticks
Spicy Jerk Turkey Drumsticks feature rich dark meat and a spicy jerk sauce cooked low and slow to perfection for a Caribbean Thanksgiving.
Servings: 8
Ingredients
- 4-5 pounds turkey drumsticks
- 1 red onion chopped
- 1 small fennel bulb
- 12 garlic cloves
- 15 small habanero chiles stemmed, seeded*
- 1 leek; rinsed trimmed and chopped
- 1 3- inch piece peeled ginger sliced
- 2 tablespoons chopped fresh thyme
- 1 bunch sage leaves
- 1 ½ tablespoons ground cinnamon
- 1 + tablespoon whole allspice berries
- 1 tablespoon kosher salt
- 1 tablespoon powdered adobo seasoning
Instructions
- Preheat oven to 400° F.
- Add all ingredients (minus the turkey) and ¼ cup water in a blender or food processor.
- Purée until smooth.
- Coat turkey legs with a cup of the jerk seasoning and let sit at room temperature for 1 hour before roasting.
- Cook until skin is crisp and a thermometer inserted into the thickest parts of chicken registers 165° F (45-60 minutes depending on how many you’re cooking).
- Let cool completely.
- Remove the meat from the bones and skin in large pieces (reserve bones and skin for making turkey stock).
- Store in the refrigerator until you’re ready to use.
- The day you plan to serve turkey, place the meat in a slow cooker and add 1 cup of the jerk sauce.
- Heat the remaining jerk sauce on low until it’s cooked through. If you want it to serve more like gravy, add some of your turkey stock and a little white wine to taste.
- Serve Turkey with Lima Bean Gratin and Rice and Peas Thanksgiving Style.
Notes
*To protect your hands from the chiles' heat, wear latex gloves or use a plastic bag, like I did.
