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Tandoori turkey drumsticks
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All you do is score the meat and marinate them in a simple mixture of Greek yogurt, tandoori masala spice mix, lemon juice, garlic, and ginger before roasting them in the oven. They’re a good twist of flavours from the North Indian kitchen that the turkey receives well, and they look gorgeous and fun and very Medieval Times on a plate
YIELDS
4
Ingredients
- 4 turkey drumsticks (no thigh attached)
- 1 cup Greek yogurt
- 2 tablespoons tandoori masala
- Juice of 1 lemon, divided
- 2 teaspoons minced garlic, or 4 cloves
- 2 teaspoons minced ginger, or a 1 1/2-inch piece
- 2 tablespoons butter, melted
- 1 small handful fresh coriander, leaves and stems finely chopped
- Chaat masala
Directions
- Use a paper towel to pat dry the chicken drumsticks completely before adding seasoning. Score each drumstick with a knife to make three to four cuts, about half an inch deep. It’s ok if you get down to the bone in some parts, as this helps the marinade get right into the meat.
- In a large mixing bowl, combine yogurt, masala, juice of half a lemon, minced garlic, and ginger, and stir well to combine. Add the scored turkey legs to the mixture and rub it all over the drumsticks to coat evenly including in between the cuts.
- Place chicken drumsticks into a Ziploc bag. Press the air out of the bag and seal it tightly. Press the marinade around the chicken drumsticks to coat them. Place the bag in a dish and chill in the refrigerator and marinate for at least one hour, up to overnight.
- Preheat oven to 325° F. Remove turkey from the fridge and allow it to come to room temperature, about 20 minutes. Line a baking sheet with parchment, then place a rack on the baking sheet. Pull out the turkey legs, lightly wiping off any excess marinade, and arrange them evenly on the rack on the baking sheet. Season well with salt. Cover tightly with foil and roast for 20 minutes.
- Remove the turkey legs from the oven and remove the foil. Increase oven temperature to 425° F. When the oven is ready, place the turkey legs back in the oven for another 15 to 20 minutes, until the turkey is cooked through, quite browned up, and a bit crisp. Using an instant-read thermometer, check the temperature of the legs in the fleshiest part, avoiding the bone. Once the turkey reaches 165° F, remove it from the oven and allow it to rest for 10 to 15 minutes. The temperature will slowly rise as the turkey cools. You want 175 to 180° F for well-cooked turkey.
- Place cooked drumsticks in another large bowl. Drizzle with melted butter and the juice of the other half of the lemon. Season lightly with chaat masala, and garnish generously with coriander leaves and stems. Toss well to coat the turkey with all these flavours. Arrange a tumble of turkey legs on a platter to enjoy!
