Best Maple Glazed Turkey Drumsticks Recipes

MAPLE BOURBON BRINED TURKEY LEGS

Steps:

• In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
• After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
• In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
• Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
• Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
• After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
• For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
• While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

MAPLE-GLAZED TURKEY WITH WILD RICE STUFFING

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Add onions and garlic; cook 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and celery. Cover; simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed, adding more broth by 1/4 cupfuls if necessary to prevent scorching.
• Stir in carrot, bacon, 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat. Cover; let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
• Move oven rack to lowest position. Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels.
• Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.) Place any remaining stuffing in 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate.
• Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush with oil to prevent skin from drying. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place tent of heavy-duty foil loosely over turkey.
• Roast turkey 1 hour 30 minutes. Remove foil; roast 1 hour 30 minutes to 2 hours longer or until thermometer reads 160°F.
• Meanwhile, in 2-quart saucepan, stir together glaze ingredients. Heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; gently boil uncovered 20 to 30 minutes, stirring occasionally, until mixture is reduced to 1/2 cup. Remove from heat.
• Remove stuffing in casserole from refrigerator; uncover and set aside. When thermometer reads 160°F, brush turkey with 1/2 of glaze; roast 20 minutes. Brush with remaining glaze; roast 15 to 30 minutes longer or until thermometer reads 180°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 to 20 minutes for easier carving.
• Meanwhile, increase oven temperature to 375°F. Bake uncovered casserole with stuffing 15 to 20 minutes or until thoroughly heated. Place turkey on serving platter. Remove skewers. Remove stuffing from turkey; place in serving bowl.

MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Steps:

• Preheat the oven to 350 degrees F and remove the top rack of the oven.
• Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
• In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

MAPLE-GLAZED TURKEY DRUMSTICKS

Steps:

• Preheat oven to 400°F Combine maple syrup, mustard, Worcestershire sauce, 1/4 teaspoon salt, and cayenne in a small bowl and set aside.
• Season the turkey legs with the remaining salt and the fresh-ground pepper.
• Place the onions on the bottom of a roasting pan and put the turkey legs on top.
• Dot the turkey with butter and roast for 30 minutes.
• Brush turkey legs with the prepared sauce and reduce oven temperature to 325°F Continue to roast, basting with the sauce every 20 minutes, until meat is very tender -- about 90 more minutes. Serve hot or at room temperature.