I’ve been practicing for Thanksgiving. That’s how I developed this recipe for Bourbon Brined Pumpkin Molasses Glazed Turkey Drumsticks. But it’s not exactly why I worked so hard on this recipe. You see I’m trying to get the courage to skip the whole roasted turkey this year. I’m thinking it might be fun to serve only turkey legs.
I know it’s a bit bold. Maybe even radical. But let’s face it turkey drumsticks are almost never eaten any other day of the year other than Thanksgiving. Even on Thanksgiving the cooks tend to treat the turkey drumsticks as an after thought. They’re attached to the bird so they get cooked. Other than that they get no special treatment. Everyone has tricks for getting the breast just right. Tips like: “drape it with cheesecloth” or “turn the bird upside down”. But I’ve never read a word of worry over the legs. Which makes no sense. Nobody ever fights over the breast, but there’s always a couple of clowns who plan a whole sneak attack just to secure one of the legs. See where I’m going with this?
Why not give the turkey drumsticks the star treatment? Bourbon, pumpkin and molasses are all perfectly seasonal and perfectly capable of turning turkey drumsticks into a flavorful, glistening, messy mouthful. Just the kind of thing I like to see at Thanksgiving.
If I attempt this bit of skullduggery people will grouse. I know they will. That’s why I decided to practice Thanksgiving. This is the second post in the series. Practicing Thanksgiving is very practical. It’s the same as regular Thanksgiving, but with way fewer people– and almost none of the kvetching. Check back. I plan to to practice Thanksgiving a few more times this year. GREG