soy and five spice braised turkey
I was picking up a couple of poussins at the poultry aisle in Waitrose yesterday when I spotted some rather impressive looking turkey drumsticks. Deciding to be adventurous (I’ve only ever roasted whole turkeys or made burgers with mince), I swapped the poussins for two colossal drumsticks. B’s dad once made these amazing braised turkey legs off the cuff at a family gathering and this is an adaptation of that dish. The turkey smelled absolutely divine while it was braising and tasted even better – tender meaty turkey with a lovely intense soy glaze. Make sure you have ample steamed rice to soak up all the sauce!
Soy and Five Spice Braised Turkey
2 turkey drumsticks
2-inch piece ginger, thickly sliced
4 cloves garlic, crushed
2 tbsp thick dark soy sauce
2 tsp chinese five spice
2 tbsp vegetable oil
1/3 cup port
1/2 bottle red wine (I used Pinot Noir)
1/2 cup chicken stock
1 tbsp honey
235g (1/2 lb) pak choy
1 tsp toasted sesame oil
steamed jasmine rice (to serve)
Marinade the turkey with the ginger, garlic, five spice and soy sauce (this needs to be the thick soy sauce as it has a deeper, sweeter flavour than ordinary dark soy) for at least 3 hours or overnight.
Preheat the oven to 180°C (356°F).
Heat 1 tbsp oil in a large deep ovenproof pan over a high flame and brown the marinated turkey drumsticks on all sides. Add the ginger and garlic to the pan then deglaze with the port. Pour in the red wine and stock and bring to a boil, reduce to a simmer and leave to cook for 15-20 minutes, turning the turkey once or twice.
Place a lid on the pan and pop in the oven. Leave to cook for 45 minutes, then remove the lid and return to the oven for a further 30-45 minutes (if you have a meat thermometer the internal reading should be at least 165°F/75°C before it’s ready – feel free to shorten the cooking time accordingly).
Remove the turkey from the oven, set the drumsticks in a warm place while you make the sauce. On a high heat boil the strained braising liquid (reserve the ginger and garlic) with the honey until thickened and reduced by half or as desired, making sure to scrape up all the tasty bits in the pan.
While the sauce is reducing heat 1 tbsp oil in a wok and throw in the ginger and garlic and fry for a minute. Add the pak choy and stir fry on a high heat for 3-4 minutes until tender. Turn off the flame and add the sesame oil. Toss to combine.
Serve the turkey legs drizzled with the sauce, on a bed of pak choy alongside bowls of steamed jasmine rice.