Saturday, 15 August 2009

Turkey LEGend

The last and only time I encountered the turkey drumstick was during my internship in the City. A flatmate who was staying with us thought it would be a good idea to buy this, debone it and use it in a stir-fry. Frankly speaking, it didn't go too badly, but that could be due to the oyster and soya sauce that she added.

This product is unique in the sense that there isn't any regular equivalent in Sainsbury's. Tesco carries this too in their value line, and again, there isn't any regular equivalent either. Hardly surprising, given that turkey seems to be good only when used as a beef mince or stir-fry replacement, and at Christmas dinners.

However, despite being notorious for its lack of taste and toughness when not done well, as you can see from the colour wheel, it is very low in fat. Given this, and its already-mentioned uniqueness, I thought I should do it some justice by revisiting and writing about it.

The problem was that I did not have much of an idea as to what I should be doing with it. My colleagues have suggested roasting, and there does not seem to be a better alternative. My flatmate's fiancee has worked wonders with roast chicken, using honey and balsamic vinegar for marinade. Given that I am restricting myself to using only Basics ingredients, I have decided to use these.

This will be the very first time I use them. First impressions of the clear honey are pretty good; side-by-side comparison with regular honey suggests that the make up is similar, if not identical, though as later noted in the data table, people have been suggesting that the clear honey is runnier. Still, it tastes sweet, so it must be doing alright for honey. The vinegar is thinner and slightly flatter than balsamic vinegar and even the vinegar they use at the fish and chip shop, but it still does the job.

Preparation is relatively straightforward; finely chop some garlic (Basics of course), lash on the honey and vinegar, and peel away some of the skin so that you can stuff some of the garlic between the skin and the meat. Let it marinate in the fridge for several hours before letting it roast in the oven at 200 deg Celcius.

In a moment of folly I failed to take a picture of the drumstick in its final state before cutting it up, but I do have a picture of the meat:

as well as what remained of the drumstick after cutting:
The end result is okay. The meat is not as tough as expected, and tasted somewhat like duck. The marinade... well the garlic comes out stronger in some parts, and the vinegar in others. Should have added more honey.

DescriptionPrice per UnitNo. of servingsTrade-up PremiumTrade-up Benefits
Turkey Drumstick£1.473N/ANot applicable; no other alternative
Vinegar£0.13568ml+£0.27Not known; writer usually uses balsamic vinegar, which is much better.
Clear Honey£0.68340g+£1.79 (for 454g)Not known; Google suggests standard honey is not as runny.

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