• 6 Grow & Behold Turkey Drumsticks
• Olive oil
• Pepper, to taste
• 2 tablespoons olive oil
• 2 shallots, coarsely chopped
• 4 cloves of garlic, coarsely chopped
• 1 cup of aged sherry vinegar
• 1/4 cup of dark brown sugar
• 1 tablespoon Spanish paprika
• 1 can of plum tomatoes, chopped
• 4 cups Chicken Stock
• Salt and pepper, to taste

 

Make the Glaze

Heat oil over a medium saucepan, then add the shallots and garlic, and cook until they are a light golden brown. Add the vinegar and cook down until the liquid has reduced by half. Then, add the sugar, paprika, tomatoes and broth, until again reduced by half and the tomatoes are soft. Transfer to a blender and blend until smooth, then return the glaze to the saucepan and continue cooking until thickened. Season to taste and set aside to cool.

Grill Drumsticks

Allow drumsticks to come to room temperature before grilling, and pat dry.

Gas grill: Grill drumsticks over low heat until crust has form and meat is tender, about 45-60 minutes, with the lid closed as much as possible (don’tt open it too often, or you’ll cause flare-ups which will blacken the meat).

Charcoal Grill: set up your grill for indirect cooking with a hot zone and a cool zone. Sear drumsticks until golden brown on all sides, approximately 4-5 minutes per side. Transfer to the cool side of the grill and cook until tender, flipping occasionally, about 45-60 minutes.

During the last twenty minutes of cooking (either grill method), brush the drumsticks with the glaze.

To serve

Remove from the grill when turkey meat is lose from the bone and tender. Paint again with another coating of glaze. Let turkey rest, partially covered, at least 10 minutes before serving.