It’s no wonder I prefer the turkey drumsticks to the chicken, for one, you get more for your money and two, you do not need 1 hour after to take apart the small pieces of meat. I also believe that it is more flavourful and more tender but that is up to your taste buds. This recipe will make your week night meals easier and leave you with delicious turkey meat to add to your pastas, sandwiches, salads or soups.
In a resealable bag, combine all the ingredients and refrigerate over night or a minimum of 6 hours. Preheat the oven to 325°F. Put everything in a dutch oven, including marinade (if you do not have a dutch oven, make sure you seal properly with foil in order to keep the steam in) and cook 2 to 3 hours, until the meat falls apart easily. Let cool a little bit and then remove meat from the bone. Use as you wish or freeze for future use.
- 4 turkey drumsticks (skinless or not)
- 1/2 cup of white wine
- 1/4 cup of miso paste
- 1/4 cup of honey
- 1 onion
- 3 cloves of garlic
- 2 tsp of harissa (optional)
For the vermicelli salad as shown above, cook the vermicelli according to package instructions, add chopped kale, mushrooms and green onions. Add a simple vinaigrette of 2 tbsp of olive oil, 1 tbsp of lemon juice, salt, pepper and harissa to taste.