I swear the drumette part of any wing's just about the best thing and turkey wings are no exception. While they're wonderful roasted or grilled, in my opinion they're best braised low and slow in beer no less.
Inspired by an Emeril recipe, this one's full of Caribbean flavors including lots of ginger and garlic along with a plethora of veggies for exceptional flavor. The braising liquid's a nice big 25 ounce bottle of hearty rich creamy stout along with some beef consomme' for added flavor and a dash of allspice of course. It wouldn't have the Island beat without it.
I guarantee the taste will transport you right to the Caribbean's white sand beaches, crystal blue water and the sound of steel drums. This one's a real keeper and no doubt one of our very favorites. Incidentally you can use wings, thighs or drumsticks but turkey breast just doesn't cut it. Just sayin'.
Caribbean-style Braised Turkey Drumettes from JBug’s Kitchen Antics adapted from Emeril Lagasse, Food Network
3-4 pounds turkey drumettes (3 to 4 drumettes)
Salt & course ground black pepper
1/4 cup olive oil
1 medium onion, chopped
2 stalks celery, chopped
3 small carrots, chopped
1 leek – white part only, washed and finely chopped
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
2 tablespoons tomato paste
2-1/2 tablespoons all-purpose flour
1 – 25 ounce bottle stout or Guinness beer
1 – 10 ounce can beef consommé’
1/2 teaspoon ground allspice
Chopped fresh parsley for garnish
Preheat oven to 350. Heat olive oil in large Dutch oven over medium heat until shimmering. Season turkey drumettes on all sides with salt and pepper and dredge in flour, shaking off excess. Brown on all sides in oil. Remove from pan and set aside. Add onion, celery, and carrots to the pan and cook stirring until vegetables are soft. Add leek, garlic and ginger and cook for another minute. Stir in flour and stir well to combine with veggies, and then stir in tomato paste. Cook for 3 – 4 minutes, stirring constantly then add beer. Bring to a boil and cook for 5 minutes to remove bitterness from beer, and then add consommé and allspice. Return turkey to the pot, cover and place in preheated oven. Cook for 2 hours, then remove lid for pan and cook another half hour to thicken sauce. Sprinkle with parsley and serve over rice. Makes 4 servings.
A year ago - Warm Roasted Eggplant and Pepper Salad
Two year's ago - Asian Flavored Pork Meatballs