June 2, 2011
Braised Turkey Drumsticks with Roasted Capsicum

Braised Turkey Drumsticks with Roasted Capsicum

Turkey drumsticks are very economical, although it can be difficult to know the best way to cook them. Give them the right treatment and you'll be rewarded with meltingly tender and full-flavoured delicious meat.

Serves 4


  • 1 tbs olive oil
  • 4 medium turkey drumsticks, skin on
  • 1 large red onion, halved and sliced
  • 2 garlic cloves, minced
  • 250ml chicken stock
  • 500 ml water
  • 400ml tomato puree
  • 1 tbs fresh rosemary leaves, coarsely chopped
  • 4 anchovy fillets, drained, coarsley chopped
  • 2 x 400g jars roasted red capsicum, drained and cut into thick slices


  1. Heat oil in a large deep pot over medium heat (a heavy cast-iron casserole is ideal). Cook drumsticks, turning frequently, until browned all over. Remove and set aside.
  2. Add the onion and garlic to the pot and cook until onion softens. Add the stock, water, tomato puree, rosemary and anchovies and bring to the boil. Return turkey to the pot, reduce heat to low, cover and cook for 1 hour, stirring occasionally. Uncover and continue cooking for about 30 minutes or until turkey is tender and starts to come away from the bone.
  3. In the last 5 minutes of cooking, add the capsicum slices to the pot to heat through.
  4. Serve drumsticks with mashed potatoes. 

October 11, 2010
Roast Turkey

Perfect Roast Turkey


  • 1 whole turkey 4-5kg, neck and giblets removed
  • 1 cup salt
  • 65g butter, melted
  • 1 large onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 sprigs fresh thyme
  • 1 bay leaf
  • ½ cup dry white wine


  1. Rub turkey inside and out with salt. Place turkey in a large stock pot, cover with cold water. Refrgerate and soak 12 hours or overnight.
  2. Preheat oven to 180°C. Rinse turkey thoroughly and discard brine.
  3. Brush with ½ melted butter. Place breast side down on a rack in a baking tray. Stuff turkey cavity with ½ onion, carrots, celery, thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the baking tray and cover with the white wine.
  4. Roast uncovered 2½ to 3 hrs in pre heated oven until juices run clear when thickest part of the thigh is pierced with a skewer. (internatl temp of 85°C if you have a meat thermometer).
  5. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter.
  6. Allow turkey to stand for 30 minutes before carving.