Laura Avery gets a classic turkey recipe from Amelia Saltsman and reports on avocados and Meyer lemons from CJ's Lone Daughter Ranch.
Roasted Turkey Drumsticks with Potatoes, Turnips, and Carrots
Makes 4 servings
- 4 turkey drumsticks, about 3 pounds total
- 2 pounds small all purpose potatoes
- 2 bunches small turnips, 1 to 2 inches in diameter
- 1 bunch large carrots, halved or quartered lengthwise and cut into 2-inch pieces
- 2 large onions or 8 large shallots, cut into wedges (shallots halved or quartered)
- 3 tablespoons olive oil
- Kosher or sea salt and freshly ground black pepper
- Several sprigs thyme
- 1/2 cup cognac
- About 1 cup chicken stock or water
Preheat oven to 400o. Pat the drumsticks dry and lay in a roasting pan large enough to accommodate all the ingredients. Add the potatoes, turnips, carrots, onions and thyme sprigs. Drizzle with the olive oil, season with salt and pepper, and turn to coat well, distributing the ingredients evenly over the bottom of the pan. Roast 30 minutes to brown the vegetables and drumsticks.
Lower the temperature to 325 degrees and remove the pan to the stovetop. Pour the cognac over all and, if desired, ignite, stirring until the flames die out. Add 1/2 cup stock to the pan and return it to the oven. Continue roasting until the turkey and vegetables are very tender and a nice, golden color, 1 to 1 1/4 hours longer, stirring once or twice and adding remaining stock as needed to keep liquid to a depth of about 1/4 inch. For more tender turkey, cover the pan for part of the cooking time.