I scored some nice turkey drumsticks on sale recently and decided that these delightful cave dweller meat sticks would make a wonderful centrepiece for a weekday night dinner. When dry brined, seared and roasted, they come out perfectly juicy with a nice crispy skin on the outside. Give it a try!
Dry Brining Ingredients:
- 2 turkey drumsticks
- 2 tsp. kosher salt
- 1 pinch baking powder
Spice Rub Ingredients:
- ½ teaspoon flaky sea salt (like Maldon or Fleur de sel)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mild chili powder
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 2 tablespoons duck fat (or other animal fat)
Directions:
Pat turkey legs dry. Combine the salt and baking powder. Sprinkle all over the turkey legs, add to a baking sheet with a baking tray. Put in the fridge and allow to dry brine for at least 12-16 hours. Rinse and pat dry.
Combine remaining dry spices in a small mixing bowl. Whisk in liquid ingredients. Rub turkey legs well with spice rub.
Preheat oven to 350F. Bring duck fat to medium-high heat in a cast iron skillet. Once the oil starts to smoke, add turkey legs into the pan and sear on each side for 1-2 minutes.
Put in the oven at 350F for 50-60 minutes or until cooked to an internal temperature of 165F. Remove from oven and allow to rest 5-7 minutes before serving.
Did you make this keto dry brined and roasted turkey drumsticks recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
