Best Kung Pao Turkey Drumsticks Slow Cooker Or Not Recipes

KUNG PAO TURKEY DRUMSTICKS (SLOW COOKER OR NOT)

Steps:

• 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.

KUNG PAO TURKEY STIR-FRY

Steps:

• Toss the turkey and 1 teaspoon each soy sauce and mirin in a large bowl; set aside. Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside. Whisk 1 cup water, the remaining 1 tablespoon plus 2 teaspoons each soy sauce and mirin, the vinegar, cornstarch and sugar in another small bowl; set aside.
• Heat a wok or Dutch oven over high heat. Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds. Immediately add the scallion pieces and stir-fry until tender, about 1 minute. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds. Reduce the heat to medium. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes. Serve over the rice.

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.