Turkey drumsticks braised with baby vegetables

    1 hour 40 min

    This is a simple dish to prepare and makes an economical, healthy mid-week family meal, low in calories and fat. Roasted in the French style, in stock with a few herbs, the meat from the turkey legs turns out wonderfully moist and tender. Serve with baked or boiled potatoes to add starchy carbohydrate.

    6 people made this

    Serves: 4 

    • 2 tbsp sunflower oil
    • 4 medium leeks, thickly sliced
    • 12 baby carrots
    • 12 baby courgettes
    • 12 baby corn
    • 300 ml (10 fl oz) turkey or chicken stock, preferably home-made
    • 2 sprigs of fresh rosemary
    • 1 bay leaf
    • 2 large turkey drumsticks, about 600 g (1 lb 5 oz) each, skinned
    • pepper

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Heat the oil in a large flameproof casserole over a moderately high heat. Add the leeks, carrots, courgettes and baby corn, and fry for 3–4 minutes, stirring all the time, until beginning to brown.
    2. Pour in the stock, and then add the rosemary and bay leaf. Season the turkey drumsticks with pepper and put on top of the vegetables.
    3. Transfer to the oven and braise for about 1½ hours or until the turkey is golden brown and cooked. Baste the turkey about halfway through the cooking, and stir the vegetables. Test by piercing the thickest part of a drumstick with a sharp knife; the juices that run out should be clear.
    4. Carve the meat from the drumsticks into slices. Serve with the vegetables and a little of the stock spooned over.

    Some more ideas

    Instead of turkey drumsticks, use 8 chicken drumsticks. Braise for about 1 hour. * Replace 150 ml (5 fl oz) of the stock with the same quantity of white wine. * Use 4 large carrots and 4 large courgettes, all cut into 5 cm (2 in) chunks, instead of the baby vegetables. * Roast the turkey on a bed of root vegetables: include the carrots, but replace the leeks, courgettes and baby corn with 12 baby parsnips, 12 baby turnips and ½ small swede, cut into thick fingers. Or use 4 large carrots, parsnips and turnips with the swede, and cut all the vegetables into chunks.

    Plus points

    Carrots may be one of the earliest foods eaten by man. Native to Asia, they were being cultivated long before the birth of Christ. The beta-carotene found in carrots is much better absorbed by the body (and converted into vitamin A) after the carrots have been cooked, and even more so if they are eaten along with a little fat or oil. * The corn in this recipe provides good amounts of fibre and vitamin A.

    Each serving provides

    Excellent source of folate, vitamin A, vitamin B6, vitamin B12, vitamin C. Good source of iron, niacin, potassium, vitamin B1, vitamin E, zinc. Good source of calcium, copper, vitamin B2.

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    Reviews in English (2)


    Used different ingredients. I used , asparagus insted of courgetts, and added small new potatoes using the same prep as the other veg but placed them in the tray last to crisp them slightly before stiring them all in with the other veg half way through  -  11 Jan 2011


    Really enjoyed this meal, tried it with turkey drumsticks, the first time and with a whole chicken 2nd time both really nice  -  11 Jan 2011