Roasted Turkey Drumsticks

Step 1

Dry the turkey legs with kitchen paper. Sprinkle them generously with salt, pepper, and sweet paprika powder all over.

Step 2

Heat the oil in a Dutch oven or another large ovenproof dish. Brown the turkey drumsticks on all sides. Add 250 ml/ 8.5 fl.oz/ 1 cup chicken stock, cover the pan and let cook gently for 15 minutes.

Step 3

In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Step 4

Clean and chop the vegetables. Add the vegetables and tomato paste to the pot.

Step 5

Place the pot in the oven and roast for 60 to 80 minutes or until the turkey drumsticks are cooked through.

Step 6

Add a bit more chicken stock if necessary, if things threaten to get too dry and stick to the pan.

Step 7

Baste the drumsticks with the cooking liquid from time to time and turn them on the other side after about 30 minutes of cooking time.

Step 8

Start checking after 60 minutes, stick a toothpick in the thickest part of the drumstick, the juices should run clear. If they are still reddish continue the cooking process checking every 5 minutes or so.

Step 9

The inner temperature of the meat should be 82 degrees Celsius/ 180 degrees Fahrenheit. (Read above for more information on the inner temperature of cooked turkey.)

Step 10

When the drumsticks are ready, carefully transfer them to a large platter and let rest for about 15 minutes.

Step 11

To make the sauce remove about 1/3 of the vegetables from the pan and set aside.

Step 12

Place the rest of the pan contents into a saucepan. Puree until the sauce is very smooth and adjust the taste with salt and pepper, if necessary.

Step 13

Keeping some of the veggies to serve on the side is optional, you can puree all of them for the sauce, especially if you are making an extra vegetable side dish.