Turkey Drumstick Barbecue
It’s unlikely that any of us will feel like roasting whole turkeys in the near future. But you can still enjoy the taste of turkey without the hoopla of Thanksgiving and Christmas. Cooking with turkey parts means not worrying about overcooking and drying out the meat.
For variety in your winter meals, consider these recipes using turkey parts: ground breast meat in the meatloaf, turkey drumstick barbecue and turkey breast cutlets, which replace the veal in traditional Wiener Schnitzel.
Combine cumin, chili powder, salt and pepper in small dish. Rub spice mix into drumsticks. Place in baking dish lined with foil.
Roast drumsticks, uncovered, at 375 degrees, turning them every 15 minutes, until lightly browned and juices run clear when pierced with tip of sharp paring knife, about 55 minutes. Generously brush 1/4 cup barbecue sauce over drumsticks. Roast 10 minutes more.
Remove meat from bones, discarding tendons and skin. Put meat in bowl. Heat remaining barbecue sauce then toss with meat. Divide evenly on buns; serve warm.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
