What can you cook from a turkey leg? Turkey drumstick: DIY recipes for juicy and tasty dishes

Turkey drumstick in the oven is a truly luxurious dish worthy of a holiday table. The meat on the drumsticks is much tastier and juicier than fillet, and this dish looks quite solid, and words cannot describe how delicious it turns out. Today I baked a whole drumstick for the first time, but my husband and daughter appreciated the taste of this dish so much that they placed an order for the New Year's table.

To prevent the drumstick from dangling alone in the pan, I added potatoes, so I had an additional side dish.

We will need a small set of products: turkey drumstick, salt, garlic, meat seasoning and vegetable oil.

Rinse turkey drumsticks under running water and dry with paper towels. Peel the garlic and cut it into slices. Pull back the skin and make cuts in the shins, into which place the garlic slices. Also stuff the meat with garlic slices from the “cut” side of the drumstick - around the bone.

Then rub the drumstick with meat seasoning, pepper and salt. I used barbecue seasoning and some pepper. Place the turkey drumstick in a baking dish and let it sit for 15-20 minutes while we prepare the potatoes.

Cut the potatoes into slices, sprinkle with potato seasoning and salt, add a little sunflower oil and stir. Also grease the drumstick with sunflower oil and place the potatoes around.

Cover the pan with foil and place the turkey drumstick in the oven preheated to 220 degrees. After 50 minutes I lowered the temperature to 200 degrees. After 10 minutes of this, I removed the foil and used a fork to test the drumstick for doneness. The fork was already freely inserted, and I left the drumstick open to brown for another 25 minutes.

This is the dish I came up with. Let the dish cool slightly, then cut the meat from the bone and arrange it into portions along with the potatoes.

Bon appetit!

Turkey marinade is an important component, thanks to which the meat acquires softness, fragrantness and a unique taste. Today there are a lot of combinations where, by skillfully combining sauces, spices and herbs, you can add juiciness to both the whole bird carcass and its individual parts, and below are the recipes that will help with this.

How to deliciously marinate a turkey?

Before marinating the turkey, you should decide on the choice of meat. Each part of the carcass has its own fat content and different cooking speeds in the oven and in a frying pan. Traditionally, drumsticks and fillets are marinated in kefir, the whole carcass is marinated in citrus juice, and thighs are marinated in soy sauce. Whatever the marinade, the meat must be soaked for at least 2 hours.

1. Particular care should be taken when choosing meat. Frozen meat should be thawed and only then should you start marinating, and fresh meat should only be blotted with a napkin.
2. If we are talking about cooking a whole carcass, then it is better to purchase a bird weighing no more than 10 kg. Larger carcasses belong to older birds and have dry and tough meat.
3. The turkey skin has a dense structure, so for better soaking in the marinade, you can make small cuts on it.
4. Turkey is often cooked in the oven. It is very simple to marinate a turkey for baking: to add spiciness to the meat, combine chili pepper, rosemary and olive oil, and for tenderness and softness - mayonnaise, lemon juice and ground black pepper.
5. The best marinade for turkey is one that uses wine, champagne, honey, cognac and herbs; these ingredients have the brightest taste and are successfully combined with each other.
6. You can simply rub the meat with salt, pepper and garlic, and leave it to soak for several hours.

Turkey marinade for frying

Marinating a turkey for frying means taking into account the specifics of cooking meat in a frying pan and making the marinade as aromatic and rich as possible. In this case, a mixture of oil, garlic, juice and lemon zest is perfect. The oil will soften the dryness of the meat and protect it from burning, while citrus fruits and garlic will add piquancy and aroma.

Ingredients:

• lemon juice - 40 ml;
• oil - 80 ml;
• cumin - 5 g;
• lemon zest - 10 g;
• clove of garlic - 3 pcs.

Preparation

1. Combine oil, juice and lemon zest.
2. Add cumin and chopped garlic.
3. Place poultry in the turkey marinade and leave in the refrigerator for a couple of hours.

Marinating a whole turkey in the oven comes with a lot of responsibility. A whole bird is heavy and it is almost impossible to soak it in the traditional way. In this case, it is better to immerse the carcass, pricked with a knife, in a spicy brine and leave it for a day. Thanks to this, it will marinate inside and out, and can be baked unstuffed.

Ingredients:

• water - 6.5 l;
• salt - 120 g;
• sugar - 100 g;
• pepper mixture - 60 g;
• honey - 100 g;
• orange - 2 pcs.;
• ginger root - 1 pc.;
• head of garlic - 1 pc.

Preparation

1. Mix salt, sugar and pepper mixture.
2. Grind the ginger root and garlic.
3. Pour all the herbs and spices into 2 liters of water. Add honey, stir.
4. Cut the oranges into slices, squeeze the juice directly into the marinade, and put the peel there.
5. Add water and place the bird in the turkey marinade in the oven.
6. Marinate the bird in brine for 24 hours.

The marinade for turkey fillet in the oven must act as a protective shell. This is due to the fact that the breast is prone to drying out, has a delicate texture and should only be soaked in delicate marinades. The best ones are kefir-based. Their acidity quickly and gently acts on the fibers, and the high percentage of fat content keeps the meat juicy.

Ingredients:

• kefir - 150 ml;
• clove of garlic - 3 pcs.;
• dried dill - 20 g;
• ground black pepper - 5 g;
• bay leaf - 1 pc.

Preparation

1. Chop the garlic clove and bay leaf.
2. Add black pepper and dried dill. Pour in kefir.
3. Mix the turkey fillet marinade well.
4. Keep the meat in the kefir marinade for no more than an hour.

Making a marinade for turkey steak means keeping the meat juicy when roasting. One of the important stages is proper preparation of meat. In this case, the breast is cut into equal pieces at least 3 cm thick and placed in a marinade of spices, oil and wine vinegar. You can start frying after 30 minutes.

Ingredients:

• olive oil - 80 ml;
• sugar - 10 g;
• wine vinegar - 20 ml;
• mustard seeds - 10 g;
• spice mixture “Provencal herbs” - 20 g.

Preparation

1. Crush the mustard seeds.
2. Mix mustard with spices.
3. Pour in oil and vinegar.
4. Add sugar and whisk until crystals dissolve.
5. Place steaks in turkey marinade and refrigerate for 30 minutes.

The most delicious turkey marinade is made from simple ingredients. Especially when it comes to “unpretentious” wings, traditionally soaked in a thick and spicy marinade, where the combination of sour cream and mustard deserves special attention. In this tandem, the dairy product will provide the meat with juiciness and golden brownness, and the mustard will provide a piquant taste.

Ingredients:

• Dijon mustard - 60 g;
• sour cream - 80 g;
• lemon juice - 40 ml;
• coriander - 5 g;
• ground white pepper - 5 g.

Preparation

1. Whisk mustard with sour cream and lemon juice.
2. Add spices and mix well.
3. Apply the turkey wing marinade to the product and leave it in the refrigerator for 2 hours.

Even a simple one can saturate the leg well if it is treated correctly. The latter has dry meat, voluminous bone and a dense film under the skin. Before marinating, the skin is unrolled, the film is cut off, the flesh is pricked and smeared with a marinade of oil and spices that can deeply soak the meat.

Ingredients:

• butter - 125 g;
• ground paprika - 40 g;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• rosemary sprig - 1 pc.;
• thyme - 5 g.

Preparation

1. Melt the butter and mix with paprika, thyme and rosemary leaves.
2. Grate the onion and chop the garlic. Add to oil and stir.
3. Peel off the skin of the drumstick with a knife and prick the flesh.
4. Coat the chicken drumstick with the aromatic mixture and refrigerate for an hour.

- a classic of Asian cuisine. Citrus fruits have always gone well with dietary fresh poultry meat, filling it with an exotic aroma and kilo-sweetness. For greater effect, the marinade is prepared from orange juice and zest, mixing them with oil, which serves as a “conductor” and promotes quick soaking.

Ingredients:

• orange juice - 80 ml;
• olive oil - 120 ml;
• orange zest - 20 g;
• marjoram - 10 g;
• clove of garlic - 2 pcs.

Preparation

1. Mix chopped garlic with oil, zest, orange juice and marjoram.
2. Coat the poultry meat with the mixture and leave it in the marinade for 5 hours.

Those who want to make the marinade simple, but more refined, will not encounter any obstacles. This is due to the tender and pliable flesh of the turkey breast chop, which is perfectly soaked in any marinades, but is especially good in spices and white wine. You can keep the meat in this marinade for only 30 minutes and start frying.

Ingredients:

• oil - 40 ml;
• dry white wine - 100 ml;
• soy sauce - 50 ml;
• pepper mixture - 10 g;
• clove of garlic - 2 pcs.;
• red onion - 1 pc.

Preparation

1. Whisk the butter with the wine and soy sauce.
2. Add the pepper mixture, chopped onion and garlic and stir.
3. This marinade will get the job done in 30 minutes.

Marinade for turkey fillet is fertile ground for culinary fantasies. At the same time, we should pay tribute to the ability of meat to quickly absorb the flavors and aromas of neighboring components, especially such universal spices as ginger. The latter, possessing aroma and pungency, can replace a whole arsenal of various seasonings.

Ingredients:

• fresh ginger - 20 g;
• paprika - 5 g;
• vinegar - 40 ml;
• oil - 100 ml.

Preparation

1. Grate the ginger on a fine grater and combine with oil and vinegar.
2. Add chili, paprika and mix well.
3. Marinate the fillet in the refrigerator for at least an hour.

Marinade for is juicy and soft meat at a minimum cost. The taste and consistency of the sauce allow it to be used as the main component and be limited to a minimum of additions. In this case, the marinade should lightly cover the meat. This is enough to ensure that the turkey is soaked and does not become overly salty.

Ingredients:

• soy sauce - 100 ml;
• sugar - 10 g;
• lemon juice - 40 ml;
• clove of garlic - 2 pcs.

Preparation

1. Whisk soy sauce with lemon juice.
2. Add sugar and chopped garlic.
3. Place the poultry meat in the marinade and leave it for 45 minutes.

Turkey in honey mustard marinade

Turkey marinade with honey and mustard will make the meat juicy and healthy. These two components successfully complement each other: honey, in addition to taste, provides an appetizing caramelized crust, and mustard protects the meat from drying out. In addition, its specific taste and spiciness help avoid cloying in the marinade.

Ingredients:

• honey - 60 g;
• grainy mustard - 30 g;
• lemon juice - 80 ml;
• turmeric - 5 g;
• clove of garlic - 2 pcs.

Preparation

1. In order for the honey to acquire a liquid consistency, steam it.
2. Add mustard, lemon juice, turmeric and garlic to honey.
3. Place the poultry meat in the marinade and refrigerate it for 8 hours.

The marinade is selected taking into account the cooking technology. It should not contain onions, which can quickly burn and fill the meat with an unpleasant odor. At the same time, it should be simple and convenient, because we are talking about a picnic. In this case, it is better to soak the turkey pieces in mayonnaise, which itself contains the whole range of flavors and keeps the pieces juicy.

Ingredients:

• Turkey leg - 1.5-2.5 kg
• Salted paprika in a jar (I used pieces) - 1 tbsp
• juice of half a lemon
• juice of half an orange
• dry white wine - 0.5 cups (250 ml glass)
• olive oil - 4-5 tbsp. l
• salt - 1 tsp per 1 kg of meat (in this case, it is necessary without a slide, given that salted paprika is quite salty)
• sugar - 1 tsp
• oregano -1 tsp
• a mixture of aromatic herbs, you can Italian or Provencal - 1.5 tsp
• pepper mixture 1 tsp
• freshly ground black peppercorns - to taste
• dry garlic to taste
• coriander - 1-2 teaspoons

Cooking process:

Clean the turkey leg, rinse, and dry with a paper towel. Make two cuts along the joint and one along the thigh, but not all the way. This will help the meat marinate faster and cook evenly.

Then salt and pepper the leg, massaging well, put it in a deep cup, and leave for one hour at room temperature.

In the meantime, let's prepare the marinade.
Put coriander, dry herbs, sugar, liquid salted paprika into a bowl, tear the bay leaf into small pieces with your hands, add olive oil.

Pour in the wine and juice of half an orange and a lemon. Mix well.

Pour the marinade over the leg. We put it in the refrigerator for 12-24 hours, it is not forbidden to go as long as 48 hours. This is not terrible, and even better, but if you need it faster, then after three hours you can bake it. Occasionally turn over to the other side so that the turkey is evenly soaked in the marinade.

After the time has passed, transfer to a fireproof container or onto a baking sheet along with the marinade.

Cover with foil and place in an oven preheated at 180 degrees. After an hour, remove the foil, let it brown, and cook until done. Baking time depends on the size of the leg and oven, usually ranging from one to two hours. In fact, the surest and most reliable method that I always use is to check with a chef’s fork into the thickest part of the meat; you can never go wrong. If the juice flows out clear and not pink, then the meat is ready; if not, you need to hold it until done.

Turn off the oven. Be sure to cover the top with foil again and leave it like that in the oven for another 15-20 minutes. The meat needs to rest and soak a little in its own steam. This way it will not be overdried, but soft and tender.

Remove from the oven. Place on a platter, decorate to taste and serve our baked turkey leg on the table.

Bon appetit!

Step-by-step recipes for cooking tender and incredibly tasty turkey legs in the oven

2018-02-06 Liana Raimanova

Grade
recipe

2282

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

10 gr.

Carbohydrates

3 gr.

158 kcal.

Option 1. Classic recipe for turkey legs in the oven

Turkey legs are not such an expensive product, unlike the thighs and the flesh of the bird itself. Therefore, you can treat yourself to a delicious lunch or dinner every day. Turkey meat is well absorbed by the body, it is light, and is suitable for the diet of those losing weight. They are boiled, stewed or fried, but the baked legs are especially tasty. With this heat treatment, the drumsticks turn out to be very juicy, with a beautiful, appetizing crust on the surface. One of the simplest recipes for such a dish is the classic one, which uses a minimal set of ingredients. Bake the product in foil.

Ingredients:

• 8 turkey legs;
• 55 ml red wine vinegar;
• 105 ml refined oil;
• 20 ml of ready-made soy sauce;
• 1 onion;
• 5 cloves of garlic;
• salt;
• 25 g mustard, not very spicy;
• 15 g each of black and red pepper.

Step-by-step recipe for turkey legs in the oven

The shins are rinsed under running water, laid out on a clean cloth and left for a while to dry.

Peel the onion and cloves of garlic.

Pour wine vinegar, soy sauce into a small cup, add mustard, black and red pepper, salt, stir well.

Coat all the legs with the prepared mixture. Place in a deep cup, cover with a lid and leave to marinate for 60 minutes.

Take a deep frying container, grease it with oil, add onion, chopped into large strips and garlic, cut into several pieces.

Place the turkey legs on top, cover with a piece of foil and place in a hot oven for 1 hour at medium or slightly higher temperature.

After 15 minutes of baking, open the oven, grease the legs again and bake for the remaining time. You can grease the meat in the same way 2-3 more times.

When serving, place 2 pieces on portioned plates with some side dish, for example, mashed potatoes, boiled buckwheat, rice or just fresh vegetables.

For this recipe, instead of wine vinegar, it is permissible to use regular 9 percent vinegar.

Option 2. Quick recipe for turkey legs in the oven

Many housewives do not want to stay in the kitchen for a long time while preparing dinner or lunch. For such cases, there is an excellent recipe for quick oven turkey legs. Here you just need to mix all the ingredients for the marinade, let the legs brew and bake. The dish turns out to be just as tasty, juicy and aromatic.

Ingredients:

• turkey legs - 1.5 kg;
• garlic - 4 cloves;
• kefir - 125 ml;
• ready-made soy sauce - 15 ml;
• honey - 85 g;
• Provencal herbs - 45 g;
• ginger powder - 2 pinches;
• refined oil - 65 ml.

How to cook turkey legs in the oven

Prepare the marinade: pour cold kefir, soy sauce into a small container, add honey, herbs de Provence, ginger, peeled garlic cloves crushed in a garlic pot, mix everything thoroughly until smooth.

Turkey legs are washed, dried, excess fat is trimmed off if desired and placed in the prepared marinade.

Allow to soak for 15 minutes.

Place the legs on a greased sheet and place in a hot oven, bake for a little over half an hour.

During baking, open the oven and pour over the marinade remaining after marinating.

Serve on plates, 2 pieces per serving, put some side dish next to it, and pour over the marinade remaining on the sheet.

You can also bake turkey legs in the oven even faster; for this you do not need to pre-marinate the meat, just rub the legs with salt and pepper and pour the marinade directly on the sheet.

Option 3. Turkey legs in the oven with potatoes

As you know, potatoes go well with any meat and perfectly complement it in taste. And if you bake it with turkey legs in a culinary sleeve, you will also get a very juicy, satisfying and festive dish. In addition, it does not require additional preparation of a side dish.

Ingredients:

• turkey legs - 5 pcs.;
• 5 cloves of garlic;
• 50 g each salt, black pepper;
• olive oil - 55 ml;
• potatoes - 525 g;
• 85 g of any seasoning.

Step by step recipe

Turkey drumsticks are washed, dried, rubbed with salt, pepper, seasoning and left for several minutes to soak.

The peeled potatoes are cut into small cubes, placed in a deep cup, salted and set aside.

Garlic cloves are peeled, passed through a garlic press, and mixed with olive oil.

Rub the prepared garlic oil on the legs, and pour the remaining mixture into the potatoes and mix well.

The turkey legs and potatoes are placed in a cooking sleeve, tied tightly with special ropes and placed on a frying sheet, placed in a hot oven for 80 minutes.

At the end of baking, open the oven, cut the sleeve, turn off the fire and leave the entire contents in the oven for 3 minutes.

Serve on flat plates along with potatoes, sprinkled with herbs if desired.

And if you want the legs and potatoes to be covered with a beautiful, fried crust, then you can cut the sleeve after 60 minutes of baking.

Option 4. Turkey legs in the oven with mushrooms and vegetables

According to the following recipe, you can prepare not only surprisingly tender, soft, juicy meat, but also a fragrant vegetable side dish soaked in meat juice. The advantage of such a dish is that it is baked in a foil sleeve, thereby the fat does not leak out at all and subsequently does not require a long wash of the sheet.

Ingredients:

• 5 small turkey legs;
• 620 g potatoes;
• 6 fresh champignons;
• 1 onion;
• 1 carrot;
• 50 g hot mustard;
• 5 basil leaves;
• 60 g oregano;
• black pepper, salt - 45 g each;
• 70 ml oil for sautéing.

How to cook

Wash and dry turkey legs are rubbed with a mixture of salt, pepper, and ground oregano.

Spread mustard on all sides, place in a deep bowl and leave overnight in the refrigerator to soak.

The peeled onion is rinsed, chopped with a knife, and sautéed in a frying pan with oil until light brown.

The champignons, freed from contamination, are cut into slices, carrots and potatoes are peeled and cut into rounds.

Place a sheet of foil on a frying pan, turkey legs on it, lay out potatoes, carrots, onions and champignons around it, wrap the edges of the foil tightly, making it like a sleeve or envelope.

Place in a hot oven for 1 hour 30 minutes, at a temperature no higher than 220 degrees.

Immediately after baking, serve, placing 1 leg per serving on flat plates along with a vegetable side dish, garnished with basil leaves.

For this recipe, it will be better to use new potatoes that have been previously washed, but not peeled. Its thin peel will give the dish a unique, amazing taste. You can also carefully cut out the bone from the legs, so the marinating time will be significantly reduced.

Option 5. Turkey legs in the oven in Portuguese

A very interesting and surprising version of baked turkey legs. An unusual marinade based on orange and lemon juice with the addition of various spices and dry white wine makes the meat extremely appetizing and soft, as if melting in your mouth. And the salted paprika present in the composition gives it a special note of taste and an original, appetizing color.

Ingredients:

• 8 turkey legs;
• 120 g salted paprika in a jar;
• half a lemon;
• half an orange;
• dry white wine - 255 ml;
• olive oil - 60 ml;
• salt - 15 g;
• sugar - 35 g;
• 1 bay leaf;
• 45 g oregano;
• 25 g of Provençal herbs;
• 35 g each of black and red peppers;
• 3 cloves of garlic;
• 10 g ground coriander;
• any greens - 5 sprigs.

How to cook

Make 2-3 cuts on washed and dried turkey legs.

Rub the legs with salt, black and red pepper and let them soak for half an hour.

Pour coriander, herbs, sugar into a small cup, add salted paprika, add a bay leaf, previously torn into arbitrary pieces by hand, pour in olive oil, and stir well.

Pour wine into the mixture, squeeze out the juice from halves of an orange and lemon, and mix again.

Pour the resulting marinade over the legs, mix everything thoroughly and leave to marinate for another half hour.

During marinating, stir the legs periodically for better soaking.

Grease the frying sheet with oil, lay out the legs, pour over the marinade, cover with a piece of foil and place in a hot oven for 1 hour 30 minutes at a low flame.

After 60 minutes of baking, remove the foil and finish baking.

Readiness is checked by piercing the legs with a special metal fork, if
If the juice flows out, the meat is ready; if the juice is reddish, let it cook for a few more minutes.

Turn off the heat, cover the legs with foil and let it sit in the oven for a few minutes.

Serve on plates, 1-2 pieces per serving, pour over the marinade in which the legs were baked and garnish with herbs.

If you can’t find salted paprika, replace it with regular ground paprika or use fresh bell pepper, just first remove it from the stalk and finely chop it with a knife.

When the time comes to decide what to cook for the holiday table, some housewives fall into a stupor. To somehow diversify the standard menu, you can cook turkey legs in the oven. Turkey has an excellent taste, is a dietary type of meat dish (has a low calorie content) and goes well with any type of side dish.

How to cook turkey drumstick in the oven

If you are looking for a tasty, healthy meat treat that will turn out soft and tender, then baked turkey drumstick will be the best option. Before you fry or bake a turkey leg, you need to marinate it. A tasty sauce can play a big role in how juicy the meat turns out. Ideally, you should marinate for about 3 hours, but if time is limited, you can allocate 60 minutes for this. Some housewives love fried turkey, but it tastes much better if cooked in foil or a baking bag.

Turkey drumstick in the oven in foil

This cooking option will not only preserve all the beneficial properties, but also smells and aromas. The turkey drumstick in foil should be tightly packed to ensure an appetizing, tasty and healthy meat dish. You can serve it with potatoes, buckwheat porridge or pasta. Please note that the dish needs to be cooked in the oven for at least 90 minutes. Below is a step-by-step recipe with photos.

Ingredients:

• vegetable oil – 50 ml;
• bird leg – 1 pc.;
• garlic – 2 cloves;
• spices, salt;
• butter – 20 g.

Cooking method:

1. Wash, dry the meat, remove rough skin (not skin).
2. Mix butter at room temperature with salt and your favorite spices. Place the resulting mixture under the skin. Rub the garlic, spices, and salt squeezed through a press on top.
3. Place the turkey on foil and drizzle with vegetable oil. Wrap so that the packaging does not tear, but the entire leg is completely wrapped.
4. Preheat the oven to 200 degrees, place the marinated preparation for 1.5 hours. Roasting time may vary depending on size.
5. Serve with vegetables, a side dish or even fruit.

Turkey leg steak

This cooking option in our country is not very popular among women, because you need to have an open fire (barbecue) or a grill pan. In other cases, the meat will not be fried to the desired condition. Mustard turkey drumstick steak is an adapted version that can be cooked in the oven; the meat is simpler and bakes faster. This is a good dish to add variety to your holiday table.

Ingredients:

• sour cream – 1 tbsp. l.;
• pepper, salt;
• mustard – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• shin.

Cooking method:

1. Cut the meat into round slices of equal thickness.
2. Mix pepper, sour cream, mustard in a bowl. Coat each piece of turkey with this marinade and leave to soak for at least 30 minutes.
3. Spray a baking sheet with oil, place the dough and add salt.
4. Heat the oven to 180 degrees. Let the dish cook for 30 minutes.
5. After cooking is complete, place a piece of foil on top of the meat and let the steak soak for another 5-10 minutes.

Turkey drumstick in the oven in a sleeve

If you don't have foil at home, you can cook the turkey drumstick in a baking bag. The treat will turn out very juicy, tender and tasty. If you cover the entire piece of poultry well with film, the odors will not evaporate, but will be absorbed again by the turkey meat. At the same time, a turkey drumstick in a sleeve will still remain a dietary option for preparing the meat component for the table.

Ingredients:

• grainy mustard – 600 g;
• meat – 1 pc.;
• olive oil – 1 tsp;
• spices, salt.

Cooking method:

1. Rub a washed, dried piece of turkey with olive oil.
2. After this, rub with mustard.
3. Pepper and salt on all sides. It is advisable to leave it to soak in the marinade for an hour, but as a rule, 30 minutes is enough.
4. Place the marinated workpiece in the sleeve, secure the ends with clips to obtain maximum tightness. It is advisable to take more film so that there is no contact with the dish.
5. Place the baking sheet with the bird in the oven for 1.5 hours at 180 degrees.
6. Keep in mind that the sleeve will swell during baking, so it is better to place it on the middle or lower level.
7. After an hour and a half, remove the dish and carefully cut the packaging. There will be steam inside, so do everything carefully so as not to get burned. Try to save the juice and not spill it on the baking sheet.
8. Let the treat cool, place on a plate and remove the meat from the bone with a knife.
9. When serving, you can pour juice from the sleeve over it.

Turkey drumstick with potatoes in the oven

You don’t want to bake a single leg of a bird, so you should immediately prepare a side dish along with it. A good option for these purposes would be turkey with potatoes in the oven. Both ingredients combine perfectly with each other and complement each other in taste. The cooking time is the same, so there are no problems with the potatoes not having time to bake or burning.

Ingredients:

• garlic – 1 clove;
• pepper, salt;
• drumstick – 2 pcs.;
• olive oil – 1 tbsp. l.;
• potatoes – 4 pcs.;
• spices.

Cooking method:

1. Prepare the legs (wash, dry). Rub them with pepper, salt and any other spices to your taste.
2. Peel and cut the washed potatoes into small slices. Place it in a bowl and add some salt.
3. Press the garlic through a press, add it to the olive oil and stir.
4. Pour the resulting sauce over the turkey and potatoes and wipe off all sides.
5. Take the sleeve, spread the potatoes there evenly, with the bird's legs on top. Secure the end of the film tightly with the clip.
6. Place in the oven at 180 degrees for 80 minutes.
7. Then carefully cut the top of the bag a little and let the treat stand for another 10 minutes.