Recipe: Appetizing Root Beer Braised Turkey Drumsticks

Root Beer Braised Turkey Drumsticks. When the sauce and vegetables come to a simmer, add the drumsticks back to the pan. Stir in broth and beer; bring mixture to a boil. Nestle turkey legs in Dutch oven.

This Mexican Beer Braised Turkey Leg recipe gives you a tender, flavorful turkey leg with a delicious slightly spicy and tangy sauce to serve on top. We served this recipe with Mexican rice on the side and ate the turkey legs whole, but you could also shred the meat to use as a filling for tacos or fajitas. Beer brined Turkey is simply loaded with flavor, it's great for Thanksgiving dinner. You can have Root Beer Braised Turkey Drumsticks using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Root Beer Braised Turkey Drumsticks

1. It's 3-4 of Turkey Drumsticks.
2. You need 1 of Carrot Diced Small.
3. It's 2 of Celery Diced Small.
4. It's 1 of Medium Onion Diced Small.
5. Prepare 1 1/2 Cup of Root Beer.
6. It's 1/2 cup of Tomato Sauce.
7. It's 1/2 Cup of Chili Sauce.
8. Prepare 2 TBSP of Sriracha Sauce.
9. It's 2 TBSP of Soy Sauce.
10. It's 2 TBSP of Worcestershire Sauce.
11. It's 2 TBSP of Dijon Mustard.
12. You need 10 of Garlic Cloves.
13. It's 8 of Fresh Sage Leaves.
14. You need 6 of Bay Leaves.

Dark beer and brown sugar create a nice mahogany-colored turkey skin, that bird is assured to be tender and juicy inside. Get your fork in there, it's sure to get gobbled up quick. Season turkey legs liberally with salt and pepper. Season turkey legs generously with salt and pepper on all sides.

Root Beer Braised Turkey Drumsticks step by step

1. Rinse the drumsticks and pat them dry. Make 2 slice marks..
2. Prepare your vegetables - dice up your carrot, celery and onion..
3. Take a deep but wide sauce pan and get it hot. Add a little bit of oil and put the garlic in at the same time. Then place the drumsticks in to sear. Turn them over when golden and place a fresh Sage leaf on each. When the other side is golden, remove from the pan and set aside..
4. Without removing the garlic or cleaning up the pan, take the vegetables and add them to the pan and cook about 3-5 minutes until translucent. In a separate bowl mix together with a whisk all the liquid ingredients and add to the pan. Add the rest of the sage leaves and bay leaves as well..
5. When the sauce and vegetables come to a simmer, add the drumsticks back to the pan. When it comes to a boil, lower to a medium/low flame and allow the turkey to braise for approximately 2 1/2 - 3 hours or until fork tender. The drumsticks should be turned every 30-40 minutes or so. If the sauce diminishes you may add a cup of water to it and mix so the sauce doesn’t dry out..
6. Remove the drumsticks and place them in a Pyrex. Take the sauce and strain out the vegetables as you only want the sauce itself..
7. You may cover it and put it in the oven to keep warm or rewarm. Enjoy!.

Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs, skin side down. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer. Wash the turkey well, and pat dry with paper towels. Use your hands to slather the whole turkey, front and back, with butter.