We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Braised Turkey Drumsticks with Fresh Figs
Autumn 2023
Always tender and incredibly delicious, drumsticks are a foolproof way to make turkey the centrepiece without the fuss of cooking and carving a whole bird. These drumsticks are gently braised without being fully submerged, yielding juicy meat and golden skin.
Serves 6
6 turkey drumsticks, about 6 1/2 lbs (2.94 kg) total
Salt to taste
1 tbsp (15 mL) vegetable oil
1 head garlic, cloves peeled, crushed
1 1/2 cups (375 mL) dry white wine, such as Sauvignon Blanc
3 cups (750 mL) no-salt-added turkey or chicken broth
3 large thyme sprigs, plus extra to garnish
2 large rosemary sprigs, plus extra to garnish
2 bay leaves
1 tsp (5 mL) black peppercorns
3 tbsp (45 mL) salted butter
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) honey
6 ripe black figs, stems trimmed, quartered
1. Position rack in centre of oven. Preheat to 325°F (163°C).
2. Pat turkey dry with paper towel. Season with salt. Heat oil a large nonstick frying pan over medium-high heat. Add turkey, two drumsticks at a time. Cook, turning occasionally, until evenly browned, 10 to 15 minutes. Transfer to a 12 x 16-inch (30 x 40-cm) roasting dish. Repeat with remaining turkey.
3. Reduce heat to medium. Add garlic. Cook, stirring occasionally, until golden, 3 to 4 minutes. Stir in wine. Cook, scraping up any browned bits, until reduced by half, 8 to 10 minutes. Stir in broth until warmed through, 1 minute. Remove from heat.
4. Scatter thyme, rosemary, bay leaves and peppercorns among turkey drumsticks in roasting pan. Pour broth mixture overtop, ensuring garlic is evenly distributed throughout. Cover tightly with foil, then transfer to centre of oven. Cook until turkey is just tender, about 2 hours. Carefully remove foil. Continue cooking until turkey is golden brown, 45 to 55 minutes.
5. Transfer drumsticks to a large platter. Cover loosely with foil. Carefully strain braising liquid through a fine-mesh sieve into a large bowl. Discard solids. Transfer liquid to a large measuring pitcher. Skim and discard fat. Reserve 2 1/2 cups (625 mL) liquid, saving rest for another use (like sauces, soups or even risotto).
6. To make sauce, melt butter in a medium-size saucepan over medium heat. Add flour and cook, whisking constantly, for 2 minutes. Whisk in reserved liquid and continue cooking, until sauce is very lightly thickened, 5 to 7 minutes. Whisk in honey. Adjust seasoning, if needed.
7. Pour half of sauce over turkey. Scatter with figs. Garnish with thyme and rosemary sprigs. Serve immediately with remaining sauce on side.
Serves 6
