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Second course
Turkey shank steak

Turkey Drumstick Steaks

Juicy, aromatic steaks baked in the oven. Unlike the breast, the dark meat of a turkey leg is much juicier, so it makes excellent steaks. You can cook them on the stovetop or in the oven. Marinating them first makes them tender and gives them a rich flavor.

Julia

Recipe author

Composition / ingredients

Servings:

Turkey drumstick (4 drumstick steaks)

650

Soy sauce

Olive oil

Balsamic vinegar

Lemon juice

Vegetable oil

Salt

Basil (dried)

Herb blend (herbes de Provence — 1 tsp)

Fresh herbs (any, to serve)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 45 % 15 g

Carbohydrates 15 % 5 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make turkey drumstick steaks, you'll need: turkey drumstick steaks, olive oil, lemon juice, soy sauce, balsamic vinegar, salt, vegetable oil, basil, herbes de Provence, and dill.
Step 2:

For the marinade, combine the soy sauce, olive oil, balsamic vinegar, and lemon juice, and stir.
Step 3:

Add the basil, herbes de Provence, and salt to the marinade. Go easy on the salt, since soy sauce is already salty — season to your taste.
Step 4:

Rinse and dry the turkey steaks and place them in the marinade. Marinate for 2–5 hours — the longer they sit, the more tender they'll be and the richer the flavor. You can set them to marinate in the fridge overnight and start cooking the next day. Turn the steaks now and then so they soak up the marinade on all sides.
Step 5:

Lift the marinated steaks out and let the excess drip off. Sear them on both sides in a skillet with a little vegetable oil until browned. Sear quickly over high heat so the crust forms fast — it seals in the juices and keeps the steaks juicier.
Step 6:

Transfer the seared steaks to a baking dish along with the marinade. You can cover the dish with foil.
Step 7:

Bake the steaks in an oven preheated to 375°F (190°C) for 45 minutes. Remove the foil for the last 10 minutes so they brown. Serve the turkey steaks hot, sprinkled with finely chopped fresh herbs. A grain, potatoes, or pasta all make good sides, and the steaks pair well with a fresh vegetable salad and herbs. Enjoy!

Any steak comes out juicier if you marinate it first — the marinade is what really shapes the flavor of the finished dish. You can use all sorts of marinades, but it's best to include something acidic, which tenderizes the meat and makes the steaks more tender. Around here we love a soy-sauce marinade — steaks marinated in it take on a distinctive, unusual taste and aroma. To keep the steaks from turning tough and dry, use fresh, good-quality meat from young birds. If the meat is frozen, thaw it properly — best of all, move the steaks from the freezer to the fridge overnight. Slow thawing releases less juice from the meat.