Island Style Braised Turkey Drumettes

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

All-purpose flour

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 

Comments

[pam (Sidewalk Shoes)]

These sound so good!

[June]

Pam, it is amazing...flat out delicious.

[Lea M. Callais]

Hey - aren't the turkey drumettes about the size of a regular chicken leg??? hmmmm options - just thinking options... ;) sounds delish!

[June]

Lea - turkey's quite a bit larger (at least these were massive) but I think chicken would do fine. I'd just cut the cooking time by about an hour and it would be fine.

[Lorraine]

Can you ever go wrong when cooking with beer? I should cook more turkey, especially if it tastes as good as this sounds.

[June]

Lorraine - you know we don't do pansy flavors around here and no excuses with Foster Farms fresh turkey pieces available at Freddy's. We really, really like this one!

[Shaun]

Wow that looks great, we don't use much turkey over here so its hard to get so I'm thinking chicken thighs, as a huge curry fan I've been wanting to try a west indian version for a while now and this is like a carribean stew, plus I can get scotch bonnets locally now so this is a midweek must try.

[June]

Shaun, it'll be great with chicken too and I bet it would be good with lamb as well. I'll be trying it both ways one of these days.

[Kim]

Is there an alternative to the stout? I can't have alcohol

[June]

Hi Kim - never having made it without the stout, I really can't say except that the gingery/garlic flavors really come through so I'd been inclined to try ginger ale - like maybe a 10 ounce can and use chicken stock for the remaining 15 ounces of liquid. Let me know how it turns out, OK?