Prep 40 mins
Cook 4 hrs
This is from Food and Wine, Jan 2011. The original recipe was for deep-frying, something I don't normally do. So I adapted the recipe for the crockpot. This was eaten with great gusto by my picky eater. I know the sodium count is sky-high, but see the note - I used only 1/4 of the total soy sauce shown, which was plenty and which reduces the sodium significantly.
- 1⁄3 cup honey
- 1⁄4 cup minced fresh ginger
- 2 tablespoons canola oil
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons mirin
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons low sodium soy sauce, see Note step 6
- 3 tablespoons dark soy sauce or 3 tablespoons ketjap manis, see Note step 6
- 2 tablespoons hoisin sauce
- 1 tablespoon sambal oelek or 1 tablespoon other Asian chili sauce
- 3 lbs small turkey drumsticks (four 12 ounce pieces)
- canola oil, about 1 quart if deep-frying (optional)
- 1⁄4 cup dry roasted salted peanut, chopped
- 2 scallions, minced
- Note: I made only two drumsticks but the entire Main Sauce and did not bother with the final sauce. I felt that we had enough sauce, but it might not be quite enough for 4 servings, as the original recipe indicates.
- Final Sauce (do this first if you are deep-frying, otherwise you can make this while the turkey is crocking). In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.
- Main Sauce: In a medium saucepan, heat the 2 tablespoons of canola oil. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes.
- Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes.
- Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes.
- Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute. (Note: I used about 1 1/2 tbl soy sauce total for the full recipe of this sauce and it was plenty for me).
- Stir in the sambal oelek.
- If using crockpot, heat some oil in a skillet and brown the turkey well on all sides - about 20 minutes.
- Place the drumsticks in a crockpot - I used a 3 1/2 qt crockpot for two drumsticks, with the meaty end at the bottom and the ends towards the top. Pour over the Main Sauce, cover, and cook on Low for about 4 hours - exact time will depend on your crockpot.
- Remove from crockpot and pour the sauces over the drumsticks.
- If deep frying: In a large, deep skillet, heat the 1 quart of canola oil to 350° on a deep-fry thermometer. Add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160°, 20 to 25 minutes; be sure to maintain the oil temperature at 350°. Drain the drumsticks and blot with paper towels.
- Transfer the drumsticks to a large bowl and toss to coat with the Main Sauce.
- For either cooking method, to finish: In a pie plate, combine the peanuts and scallions. Roll the turkey legs in the peanut-scallion mixture, drizzle with the Final Sauce and serve.